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Smucker’s Favorite Strawberry Tart




Source of Recipe


Source: Smucker's®


List of Ingredients




1 recipe Classic Crisco Crust (or 1 refrigerated pie crust)

1 egg white, lightly beaten

1 (3 oz.) package instant pudding (vanilla, butterscotch or white chocolate flavor)

1 1/4 cups milk

1 quart strawberries, hulled, washed and dried with a paper towel

1 cup Smucker’s Strawberry Jam

Whipped topping, if desired


For Classic Crisco Crust:

1 1/3 cups flour

1/2 teaspoon salt

1/2 Crisco Stick or 1/2 cup Crisco All-Vegetable Shortening

3 tablespoons cold water



Recipe



In a medium bowl, combine flour and salt. Cut in Crisco using a pastry blender or 2 knives, until all flour is blended and mixture forms pea-sized chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with a fork until dough forms a ball.


Press dough between hands to form a large “pancake”. Flour dough lightly. Roll into a circle between sheets of waxed paper on a dampened countertop. Peel off top sheet. Ease crust into 10-inch tart pan, and trim edges to fit.


Preheat oven to 375 degrees F. Thoroughly prick bottom and sides of crust with a fork. Using a pastry brush, paint egg white all over crust. Bake crust for 10 -12 minutes, or until lightly browned. Allow to cool.


While crust is baking, prepare pudding using the 1 1/4 cups milk (less than is specified on the box of pudding). When crust is cooled, spoon the pudding mixture into the crust. Arrange strawberries, stem end down, on top of pudding.


Melt the jam in the microwave for 30 seconds on medium power. Stir, then microwave an additional 30 seconds to thoroughly melt. Using a clean pastry brush, paint strawberries with jam, then drizzle any remaining jam over the tart. Refrigerate tart until serving time. Serve with whipped topping, if desired.


**Any variety of fruit can be used in this versatile tart. Try kiwis and mandarin oranges with an apricot glaze, fresh peaches with a peach glaze, or blueberries and raspberries with a raspberry glaze.