ORANGE-GLAZED STRAWBERRY TART
A tender, no-roll crust provides the base for a creamy vanilla filling and layers of fresh fruit.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 31m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- Mix flour, butter, powdered sugar and salt with hands until crumbly. Press firmly and evenly in bottom of ungreased 11-inch tart pan with removable bottom or 12-inch pizza pan.
- Bake 8 to 10 minutes or until light brown; cool. Remove side from tart pan if necessary.
- Mix sour cream, milk and pudding and pie filling (dry) with hand beater or electric mixer on low speed 1 to 2 minutes until blended; spread over crust. Arrange strawberries on pudding mixture. Heat marmalade and liqueur over low heat until melted. Cool slightly; spoon over strawberries. Immediately refrigerate any remaining dessert after serving.
Nutrition Facts : Calories 290, Carbohydrate 35 g, Cholesterol 15 mg, Fat 3, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 320 mg
GLAZED STRAWBERRY TART
Get better-than-ever strawberry sweetness with this delectable Glazed Strawberry Tart. Watch the video to learn how to make this pretty pastry today!
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Mix flour and brown sugar in medium bowl until blended. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs; knead with hands to form ball. Press onto bottom and up side of 10-inch tart pan with removable bottom. Bake 15 min. or until golden brown; cool completely.
- Meanwhile, bring 1/2 cup granulated sugar, cornstarch, dry gelatin mix and water to boil in saucepan, stirring occasionally; cook and stir 2 min. Cool 20 min.
- Beat cream cheese, remaining granulated sugar and zest in large bowl with mixer until blended. Whisk in COOL WHIP; spread onto bottom of crust. Top with berries and gelatin glaze. Refrigerate 3 hours or until chilled. Run knife around tart to loosen from rim of pan; remove rim.
Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 140 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 20 g, Protein 3 g
HEAVENLY STRAWBERRY TARTS
I use convenient graham cracker tart shells which I fill with a rich cream cheese layer and cover with gorgeous glazed strawberries.-Julie A. Jahnke, Green Lake, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, beat the cream cheese, sugar, milk, sour cream and vanilla. Spoon into crusts. Combine the strawberries and glaze; spoon over cream cheese. Refrigerate until serving.
Nutrition Facts : Calories 283 calories, Fat 12g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 241mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
GLAZED STRAWBERRY TART
Fresh strawberries make this a delicious and easy tart to make. You can bake the crust a day or two ahead of time and assemble the tart just before serving. Crust dough requires at least 1 hour chill time.
Provided by Karen From Colorado
Categories Tarts
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Stir together flour, almonds, sugar, lemon peel and salt in a large bowl.
- Cut butter into flour mixture with a pastry blender or 2 knives until coarse crumbs form.
- Whisk together eggs and vanilla in a small bowl; stir into flour mixture until dough forms.
- Shape into disk.
- Wrap in plastic and chill for at least 1 hour or overnight.
- Preheat oven to 350 degrees.
- Grease and flour a baking sheet.
- Place dough on baking sheet; pat into a 10-inch circle forming a high edge.
- Pierce bottom of dough all over with a fork.
- Bake until slightly browned about 25 minutes.
- Place baking sheet on a wire rack and cook for 10 minutes.
- Transfer shell to rack to cool completely.
- Melt jam with lemon juice in a small saucepan over low heat until spreadable.
- Spread 1/2 cup jam mixture over bottom of the shell.
- Arrange berries on top, cut sides down.
- Brush with remaining jam mixture.
- Serve with whipped cream if desired.
STRAWBERRY GLAZE
Sick of the fake, overly sweet strawberry glaze sold at the grocery store? Give this easy recipe a try, you'll never go back to that artificial stuff again! Serve over pound cake with cut strawberries and whipped cream, or over vanilla ice cream.
Provided by Tracy McKibben
Categories Dessert Glaze Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Blend or puree the strawberries into a liquid.
- Dissolve cornstarch in the cold water in a medium saucepan. Add strawberry puree and sugar and heat over medium heat, stirring constantly, until just beginning to boil. Remove from heat.
- Immediately add butter and lemon juice; stir until butter has melted. Allow to cool before serving.
Nutrition Facts : Calories 45.9 calories, Carbohydrate 10 g, Cholesterol 1.9 mg, Fat 0.8 g, Fiber 0.8 g, Protein 0.3 g, SaturatedFat 0.5 g, Sodium 0.7 mg, Sugar 8.1 g
FRESH STRAWBERRY PIE WITH ORANGE LIQUEUR GLAZE
Through trial, error and what I had in the house, I developed this easy glaze to make a yummy fresh strawberry pie -- almost easier than opening a container. Serve with sweetened whipped cream.
Provided by Lynn
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 4h45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Bake the pie crust in the preheated oven until puffed and golden-brown, 20 to 25 minutes. Remove to a wire rack and cool completely.
- Puree 1 cup of strawberries in a blender until smooth. Pour pureed strawberries into a saucepan. Stir in the water, sugar, and cornstarch. Bring to a boil over medium heat until thickened, stirring often. Remove from heat and stir in the orange liqueur. Set aside.
- Arrange the remaining 3 cups of strawberries decoratively in the prepared pie crust. Pour the glaze over the berries. Refrigerate until glaze is set, about 4 hours.
Nutrition Facts : Calories 241 calories, Carbohydrate 40 g, Fat 7.7 g, Fiber 2.4 g, Protein 1.9 g, SaturatedFat 1.9 g, Sodium 118.9 mg, Sugar 24.7 g
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