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Rustic Strawberry Tart
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Rustic Strawberry Tart

Author: Lisa Kerhin


  • 1 box refrigerated pie crusts softened as directed on box (you only need one crust, unless you are making two)
  • 2 tbsp Splenda
  • 1 tbsp cornstarch
  • 3 1/4 cups chopped fresh strawberries
  • 1 tsp sugar
  • Whipped Cream or ice cream optional


  • Heat oven to 450 degrees. Line cookie sheet with aluminum foil, and lightly spray with non-stick spray. Remove pie crust from pouch; unroll on cookie sheet.
  • In medium mixing bowl, combine the sugar and cornstarch and then stir in the fold in the strawberries.
  • Pour the strawberries into the middle of the crust and spread them out, to about two inches from the edge of the crust.
  • Fold 2-inch crust edge up over filling by overlapping the folds.
  • Brush crust edge with water; sprinkle with 1 sugar. This will give the crust a shine and a sweetness to it.
  • Bake 15 to 20 minutes or until crust is golden brown.
  • Serve with whipped topping or ice cream.Enjoy!