Incredients:
1 qt. fresh strawberries, 3/4 c. sugar
2 tsp. fresh lemon juice
6 baked tart shells
1 1/2 tbsp. cornstarch
1 c. water
1/4 tsp. vanilla
Method:
Wash and hull berries. Mix sugar, cornstarch
and salt in a small saucepan. Cook, stirring
constantly 6 to 8 minutes or until mixture is
clear and thickened. Remove from heat and
add lemon juice and vanilla. Cool slightly.
Arrange whole strawberries, stem end down
in tart shells. Spoon glaze over the top.
Refrigerate to set glaze. Top with whipped
cream or sour cream, if desired.
class (Recipe)
Objects/Instances