That’s EASY. Easy like Sunday morning. EASY, EASY, EASY. But it also means that the strawberries take centre stage – where they belong.
So let’s make a fresh strawberry tart, shall we?
9 inch pie shell (you can use my homemade all butter pie shell recipe or you can use a refrigerated pie shell and bake the pie shell following the instructions on the box).
4-6 cups fresh strawberries, quartered and hulled
1 cup of water
1 cup of sugar
1 box of 3 oz of strawberry jelly
3 tablespoons cornstarch
*Bake the pie crust in a 15 cm deep pie tin and set aside to cool.
Put the water, sugar and cornstarch in a saucepan and bring to a boil.
Whisk constantly until the dough becomes thick. For about 3 minutes.
Then whisk in the Jell-O and cook for another minute.
Remove from the heat and leave to cool for about 15 minutes.
When the icing has cooled, place the strawberries directly into the tart crust.
Pour the glaze over the strawberries.
Refrigerate until glaze is set.
*You can decorate with whipped cream before serving.