June 10, 2007

The quickest strawberry tarts

The quickest strawberry tarts

1 Pillsbury Regrigerated Pie Crust (softened as directed on package), 2 1/2 cupls sliced strawberries, 1/2 cup of sugar, whipped light cream

Heat oven to 450F. Remove pie crust from pouch. Unfold crust; Sprinckle crust with sugar; cut 6 rounds of crust with 4-inch round cookie cutter.

Spray back of muffin pan with non-stick cooking spray. Fit rounds over backs of sprayed muffin cups. Prick eash pastry generously with fork.

Bake for 10-15 minutes or until lightly browned. Cool 5 minutes. Carefully remove from muffin cups. Cool 30 minutes or until completely cooled. Meanwhile, in a large bowl, combine strawberries and sugar; stir gently to mix. Refrigirate 15-20 minutes.

Just before serving, spoon 1 tablespoon of macirated strawberries into each shell. Top each with whipped ligh cream.

No comments: