Rustic Strawberry Tart with Strawberry Cream

Prep Time: 35 min
Total Time: 35 min
Servings: 8

Try this strawberry tart and cream recipe made with Pillsbury™ Refrigerated Pie Crusts.


  • 1/2 package Pillsbury™ refrigerated Pie Crusts, softened as directed on package
  • 2 tbsp (25 mL) granulated sugar
  • 1 tbsp (15 mL) cornstarch
  • 3 1/4 cups (800 mL) coarsely chopped fresh strawberries
  • 1 tsp (5 mL) granulated sugar
  • 1/2 cup (125 mL) whipping cream
  • 1 tbsp (15 mL) icing sugar
  • Fresh mint, if desired


  1. Heat oven to 400ºF. Lightly spray baking sheet with nonstick cooking spray. Remove pie crust from pouch; unroll on baking sheet.
  2. In medium bowl, mix 2 tablespoons granulated sugar and the cornstarch. Gently stir in 3 cups of the strawberries. Spoon onto centre of crust, spreading to within 2 inches of edge. Fold 2-inch crust edge up over filling, pleating decoratively. Brush crust edge with water; sprinkle with 1 teaspoon granulated sugar.
  3. Bake 15 to 20 minutes or until crust is golden brown.
  4. Meanwhile, in small bowl, beat whipping cream and icing sugar with electric mixer on high speed until stiff peaks form. In another small bowl, mash remaining 1/4 cup strawberries; fold into whipped cream. Serve tart with strawberry whipped cream. Garnish with fresh mint.

Expert Tips

  • Frozen strawberries are not recommended for this recipe because they will add too much moisture to the tart.