The Dish with Anita: Strawberry tart - CBS News 8 - San Diego, CA News Station - KFMB Channel 8

The Dish with Anita: Strawberry tart

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SAN DIEGO (CBS 8) - I know that many of you who like to bake do not often have the time. The appeal of this recipe is that it only requires five ingredients, and in about 25 to 30 minutes (prep time included) you have just made a tart that tastes as if it took you all day!

This would also be great with just about any berry or stone fruit such as peaches, plums or even apricots. No matter what type of fruit you decide to use, you will find this simple yet elegant dessert a requested favorite. Enjoy!


1 lb fresh strawberries

2 1/2 tbsp Smuckers Strawberry All Fruit

1 Pillsbury pre-made rolled piecrust

2 tbsp milk

3 packets Sugar in the Raw or sanding sugar

Baking sheet

Parchment paper


Preheat oven to 400 degrees.

Cover baking sheet with parchment paper, remove pie crust from fridge and let it sit on the counter for a few minutes before unrolling. In the meantime place washed quartered (or halved) strawberries in a mixing bowl followed by the Smuckers All Fruit. Using a rubber spatula toss to combine, making sure all of the strawberries are evenly coated.

Unroll piecrust on top of lined baking sheet, place strawberries in the center of the pie crust and spread out leaving a 1/2- to1-inch border from the edge. Gently fold and pinch the edges up over the filling. When you are done brush the folded edge with the milk and sprinkle the Sugar in the Raw or sanding sugar over the moistened edge, not the exposed filling.

Place in 400 degree preheated oven and bake for 25 minutes or until golden brown. Remove and let cool for 5 minutes before serving. Tastes best enjoyed slightly warm.

Cooking Tips:

* Regular strawberry jam can be used in place of the All Fruit.

* For a more sophisticated tart, add 2 tbsp Grand Marnier to the berry mixture.

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