Gah! I haven't updated in a little while because I've been really under the weather. It won't happen again! There was a point when I thought I was going to up and stop breathing though, so I thought I'd reserve my energy for sleeping instead of blogging (sorry, my blog). This is a BUSY time for me though and I am still pretty under the weather so I'm going to start blogging every 4 days for the time being.
So today, ultra rare post to make up for my absence! Strawberry tart recipe!
This is actually a recipe for personal-sized tarts but i adjusted it because the store had none and I didn't have time to make them from scratch. ;_; The difference between this recipe and the original (I'm all about adapting new recipes, man) is not letting this one fall apart like I did the first time. SO! what you'll need:
- 3-3/12 cups of strawberries (depending on how full you want your tart to be!)
- 1 pie tart
- 2/3 cups white sugar
- 2 1/2 tablespoons cornstarch
- 1 cup apple juice
- 1 pinch of salt
- Whipped cream (optional)
Preheat the oven at 350 Farenheit (I think that's 180 Celsius? I'm Canadian...)
For the glaze, you're going to start warming the apple juice on the stove on medium heat. Then, mix the sugar, salt, and cornstarch into the apple juice. Stir this mixture constantly until it's very thick. Because you're going to cut this into slices, it needs to be thicker than a normal glaze. Let cool.
Brush some of the glaze along the inside of the tart-- or just use the back of a spoon like I did. University students can't really afford all the baking bells and whistles. Put the tart in the oven for about 15-20m or until it starts golden-ing. The tart should be firm and a little crumbly.
While it's in the oven, start cutting your strawberries into slices. Personally, I like them really really thin! Once you take the pie out, arrange the strawberries outer-layer-in like a fan and then fill in the gaps accordingly. Also cut the top off of one strawberry and place it top-down in the center.
Then pour the rest of the glaze on top.
Let sit in the fridge for 3 hours, top it off with whipped cream if you want, and voila!