2 1/2 c quartered strawberries
1/4 c sugar
1 TB brandy
1 1/2 TB cornstarch
4 3″ sweet pastry shells, —
: fully baked
16 strawberry slices
1/2 c softly-whipped cream
4 mint sprigs
In a small saucepan combine strawberries and sugar, and cook at a
hard boil for 6 minutes. Mix brandy and cornstarch to a smooth paste.
Add to strawberry mixture, stirring constantly; it will thicken
instantly. Cook for 2 more minutes. Pour into tart shells. Cool in
refrigerator for 1 hour. Garnish with a few strawberry slices, a
dollop of whipped cream and mint sprigs.