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Rustic Strawberry Tart with Strawberry Cream

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  • Prep 35 min
  • Total 35 min
  • Servings 8
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Try this strawberry tart and cream recipe made with Pillsbury* Refrigerated Pie Crusts.
Created Aug 18, 2010
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  • 1/2 pkg (1 crust) Pillsbury* Refrigerated Pie Crusts, softened as directed on box
  • 2 tbsp (25 mL) granulated sugar
  • 1 tbsp (15 mL) cornstarch
  • 3 1/4 cups (800 mL) coarsely chopped fresh strawberries
  • 1 tsp (5 mL) granulated sugar
  • 1/2 cup (125 mL) whipping cream
  • 1 tbsp (15 mL) icing sugar
  • Fresh mint, if desired


  • 1
    Heat oven to 400ºF. Lightly spray baking sheet with nonstick cooking spray. Remove pie crust from pouch; unroll on baking sheet.
  • 2
    In medium bowl, mix 2 tablespoons granulated sugar and the cornstarch. Gently stir in 3 cups of the strawberries. Spoon onto centre of crust, spreading to within 2 inches of edge. Fold 2-inch crust edge up over filling, pleating decoratively. Brush crust edge with water; sprinkle with 1 teaspoon granulated sugar.
  • 3
    Bake 15 to 20 minutes or until crust is golden brown.
  • 4
    Meanwhile, in small bowl, beat whipping cream and icing sugar with electric mixer on high speed until stiff peaks form. In another small bowl, mash remaining 1/4 cup strawberries; fold into whipped cream. Serve tart with strawberry whipped cream. Garnish with fresh mint.

Expert Tips

  • Tip 1
    Cooks Note: Frozen strawberries are not recommended for this recipe because they will add too much moisture to the tart.

Nutrition Information

No nutrition information available for this recipe
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