Best Recipes Ever Vol.21,Num.9 - (Page 107)

Fresh Strawberry Tarts PreP Time: 45 minuTes sTarT To Finish: 1 hour 15 minuTes servings: 6 1 Pillsbury® refrigerated pie crust, softened as directed on box 3⁄ 4 teaspoon sugar 21⁄2 cups sliced fresh strawberries 1⁄ 2 cup strawberry glaze 6 tablespoons hot fudge topping, heated 1⁄ 3 cup frozen (thawed) whipped topping 1 Heat oven to 450°F. Remove pie crust from pouch; unroll on work surface. Sprinkle sugar over crust; press in lightly. Cut 6 rounds from crust with 4-inch round cutter, or trace 6 rounds with top of large plastic glass and cut out with sharp knife (piece scraps slightly for 6th round). 4 Meanwhile, in large bowl, gently mix strawberries and glaze. Refrigerate until thoroughly chilled, about 30 minutes. 5 Just before serving, spoon 1 tablespoon hot fudge topping into each baked shell. Top each with about 1⁄3 cup berry mixture. Garnish with whipped topping. Per Serving (1 tart): Calories 300; Total Fat 12g (Saturated Fat 5g); Sodium 220mg; Total Carbohydrate 45g (Dietary Fiber 2g); Protein 2g; exchanges: 1 Starch, 2 Fruit, 21⁄2 Fat; Carbohydrate Choices: 3 2 Spray back of regular-size muffin pan with cooking spray. Fit rounds, sugared side up, alternately over backs of muffin cups. Pinch 5 equally spaced pleats around side of each cup. Prick pastry generously with fork. 3 Bake 5 to 7 minutes or until lightly browned. Cool 5 minutes. Carefully remove from muffin cups to cooling rack. Cool completely, about 30 minutes. 106 PILLSBURY  BEST RECIPES EvER!

Table of Contents for the Digital Edition of Best Recipes Ever Vol.21,Num.9

Best Recipes Ever Vol.21,Num.9
Contents
What's in Season?
Appetizers & Snacks
Breakfast & Brunch
Main Dishes
Sides & Salads
Desserts
Index

Best Recipes Ever Vol.21,Num.9