Fresh Strawberry Tart Recipe

Fresh Strawberry Tart

Fresh glazed strawberries fill a sweet-and-crunchy cookie crust

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  • 1 pkg (18 oz each) refrigerated sugar cookie dough
  • 1 pound fresh strawberries
  • 3/4 cup granulated sugar
  • 5 tablespoons water, divided
  • 2 tablespoons cornstarch
  • Reddi-wip® Original Dairy Whipped Topping

Nutrition Information

Total Fat
Serving Size: 10 servings (1 slice each)
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  1. Preheat oven to 350°F. Cut dough into thin slices; arrange on bottom and 1 inch up side of 9-inch springform pan. Press dough slices together to form solid crust. Bake 12 to 15 minutes, or until golden brown. Cool completely. Carefully remove crust from pan; place on serving plate. Set aside.
  2. Slice enough strawberries to measure 2 cups. Remove tops from remaining strawberries; set aside. Combine sliced strawberries, the sugar and 3 tablespoons of the water in medium saucepan. Bring to a boil over high heat. Reduce heat to low; cover. Simmer 3 minutes.
  3. Mix cornstarch and the remaining 2 tablespoons water in small bowl until well blended. Add to sliced strawberry mixture; mix well. Cook and stir over medium heat until thickened. Remove from heat; cool slightly. Add whole strawberries; toss to coat. Pour into crust.
  4. Refrigerate at least 4 hours, or until set. Cut into 10 slices. Top each slice with a serving of Reddi-wip just before serving.

Cook's Tip

How to Remove Crust from Pan: Bake and cool crust as directed. Carefully run knife or metal spatula around rim of pan to loosen crust from side of pan; remove rim of pan. Carefully run knife under crust to loosen crust from bottom of pan; remove crust from pan. Place on serving plate; set aside.
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Nutrition Information close
Amount per Serving
Calories 326  
  % Daily Value*
Total fat 12 g 18%
Saturated fat 3 g 15%
Cholesterol 17 MG 6%
Sodium 240 MG 10%
Carbohydrate 53 g 18%
Dietary fiber 1 g 5%
Sugars 29 g
Protein 3 g
Vitamin A   1%
Vitamin C   40%
Calcium   5%
Iron   6%
* Percent Daily Values are based on a 2,000 calorie diet.
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