THIS is what a Strawberry Glace Tart should taste & look like 🍓🍓🍓🍓🍓

Toasty Graham cracker crust topped with whole fresh strawberries that are gorgeous and shiny from a natural glaze made from puréed strawberries cooked with some sugar and cornstarch (no strawberry jello here!)

I don’t know why so many strawberry glace tarts and pies have soggy crusts, mushy berries and a thick, gloopy glaze that’s more gummy candy with a fake strawberry flavor than a shiny, thin coating of thickened strawberry juice that accentuates the fresh crisp berries underneath. It is surprising that this dessert isn’t more popular. It’s so easy to make.

The crust takes 10 minutes to put together and another 10 to bake. While the crust bakes you can hull the strawberries and make the glaze as the crust cools.

Living in Florida means it’s strawberry season from November to April/May. There really is no excuse not to make this tart/pie a few times a season. You can even make a no bake cheesecake layer for under the berries if you want to shake things up.

And if you live up North, where you get those amazing smaller, ruby red berries at farmers markets in the summer? The same berries that have us going to Union Square market in NYC in July every possible chance so the kids can walk around while eating a quart of the best, local, fresh picked strawberries ever? Make this pie/tart!!!

Ingredients for the Crust:

2 cups graham cracker crumbs

1/3 cup of sugar

8 tablespoons melted butter

1/4 teaspoon of salt

Ingredients for the pie/tart

Pie dish (regular not deep dish) or 9-10 inch tart pan with removable bottom

2 quarts of strawberries (you may not use them all but you want to be able to use the most beautiful for the tart and set aside 1 cup of strawberries for the glaze)

For the Glaze:

1 cup of strawberries set aside from the 2 quarts needed for the pie/tart

1/2 cup of sugar

2 tablespoons of corn starch

Juice of 1/2 a lemon

Pinch of salt

Directions:

1. Preheat oven to 375 degrees

2. In a bowl mix together the graham cracker crumbs, sugar, melted butter and salt

3. Press the crust mixture onto the bottom and sides of pie dish or tart pan

4. Bake for 7-10 minutes

5. Set aside to cool while you prepare the strawberries

6. Wash and dry the strawberries and picking out the nicest ones, hull them and set aside.

7. Take 1 cup of strawberries and blend them in a food processor or blender with the juice of 1/2 a lemon. 8. If you want a clear glaze pass the juice through a sieve to remove the seeds.

9. Place the puréed strawberries into a small saucepan with the sugar, salt and cornstarch over medium heat and whisk constantly to remove any lumps and bring the strawberry mixture to a simmer. The cornstarch needs to come to a boil to thicken. Once it bubbles take it off the heat and set aside.

10. Take the graham crust and place the strawberries hulled side down and fill up as much crust as possible, you can cut the berries to fit and pile as high as you want.

11. With the berries in place brush the glaze over the berries until they are all coated and shiny. Set in the refrigerator until serving.

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