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Fresh Strawberry Tart

A simple and visually stunning tart that truly highlights FODMAP free strawberries.

Course: Breakfast, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Makes: 16 Servings
Calories: 199 kcal
Author: Dédé Wilson



  • 2 quarts (1.4 kg small to medium sized) strawberries, washed, dried and hulled, divided
  • 1 cup (198 g) sugar
  • 3 tablespoons cornstarch
  • 1/2 cup (120 ml) water
  • 1/2 teaspoon lemon juice


  1. Position rack in hottest area of oven. Preheat oven to 375°F/190°C. Coat the inside of a 10-inch (25 cm) loose bottom tart pan with nonstick spray.
  2. Roll the All Butter Pie Crust out on a lightly floured surface or between two pieces of parchment paper to about 1/8 to 1/4-inch in thickness (3mm to 6 mm). Transfer to prepared pan and press all along the bottom and sides. Trim flush with top edge. Freeze for 15 minutes while oven preheats. Line tart with foil and pie weights and bake for 15 minutes or until pastry is set and beginning to color, then remove foil and weights and bake for about 10 minutes for or until it is an even light golden brown all over. Cool completely on rack.
  3. For the Filling: Separate out 8-ounces (225 g) of the berries, roughly chop them and set aside. Whisk the sugar and cornstarch in a medium sized saucepan, then whisk in water and lemon juice until combined. Scrape in all of the chopped berries and any juice. Bring to a boil over medium heat, mashing with a potato masher occasionally, then adjust heat and simmer vigorously for a minute or two until thick and glossy, whisking as needed. Press through a wire meshed strainer, pressing solids with a silicone spatula to extract as much fluid glaze as possible. Discard any solids and cool glaze until barely warm.
  4. Meanwhile, leave the smaller berries whole and halve any very large ones. Place these berries in a large mixing bowl, then scrape glaze over and use a large silicone spatula to fold together well, making sure that all the berries get a nice glossy coating of glaze.
  5. Scrape berries out into cooled tart shell and spread evenly, gently mounding in center. Refrigerate until set, about 1 hour. Tart is best eaten the day it is made. Serve slightly chilled or at room temperature. We garnished with edible flowers; you can also offer the optional lightly sweetened whipped cream, if desired heeding a maximum of 1/2 cup (125 ml) whipped cream per serving.


  • Many recipes for fresh strawberry pie suggest the option of using a few drops of red food coloring in the glaze. We have never found this necessary, but thought we should point this out in case you want even more drama! Monash has approved red food coloring, so feel free to use here if you like.



Nutrition Facts
Fresh Strawberry Tart
Amount Per Serving
Calories 199 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Cholesterol 13mg4%
Sodium 45mg2%
Potassium 181mg5%
Carbohydrates 35g12%
Fiber 3g12%
Sugar 21g23%
Protein 2g4%
Vitamin A 35IU1%
Vitamin C 69.6mg84%
Calcium 21mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.