- 3 C whole strawberries
- 1 jar (10 oz., 1 C) raspberry jelly
- 1/4 – 1/2 C finely chopped nuts (optional)
- 1 C flour
- 2 T powdered sugar
- 1/2 C butter
Crust: Mix and cut with pastry cutter; chill 30 minutes. Turn into 9″ tart pan, press firmly on sides and bottom. Bake in preheated 425F oven 10-12 minutes. Cool.
Filling: Rinse and dry berries, pinch out stems. Arrange berries pointed side up on crust. Melt jelly, stir to cool slightly. Spoon over and cover each berry. Chill until jelly sets. Before serving, sprinkle with nuts (optional).
Credits: Carolyn Friedemann
20-07-2013: It’s strawberry season in Heidelberg, so I bought two boxes today and made a tart. Usual conversions: 1/2 C butter = 113 g, 425F = 118C.
20-03-2013: This was always a big hit at the ILLC.