SMUCKER'S FAVORITE STRAWBERRY TART

For classic crust:*
1 1/3 cups flour
1/3 teaspoon salt
1/2 cup vegetable shortening
3 tablespoons cold water
1 egg white, lightly beaten
FOR THE TART:
1 (3-ounce) package instant pudding (vanilla, butterscotch or white chocolate flavor)
1 1/4 cups milk
1 quart strawberries, hulled, washed and dried with a paper towel**
1 cup strawberry jam
Whipped topping (optional, for serving)

TO MAKE THE CRUST:
In a medium bowl, combine flour and salt. Cut in vegetable shortening using a pastry blender or 2 knives until all flour is blended and mixture forms pea-size chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with a fork until dough forms a ball. Press dough between hands to form a large "pancake." Flour dough lightly. Roll into a circle between sheets of waxed paper on a dampened countertop. Peel off top sheet. Ease crust into 10-inch tart pan, and trim edges to fit.

Preheat oven to 375 degrees F.

Thoroughly prick bottom and sides of crust with a fork. Using a pastry brush, paint egg white all over crust.

Bake crust for 10 to 12 minutes or until lightly browned. Allow to cool.

TO MAKE THE TART:
While crust is baking, prepare pudding using the 1 1/4 cups milk (less than is specified on the box of pudding).

When crust has cooled, spoon the pudding mixture into the crust. Arrange strawberries, stem end down, on top of pudding.

Melt the jam in the microwave for 30 seconds on medium power. Stir, then microwave an additional 30 seconds to thoroughly melt.

Using a clean pastry brush, paint strawberries with jam, then drizzle any remaining jam over the tart. Refrigerate tart until serving time.

Serve with whipped topping, if desired.

*One refrigerated pie crust may be substituted for the crust recipe.

**Any variety of fruit can be used in this versatile tart. Try kiwis and mandarin oranges with an apricot glaze, fresh peaches with a peach glaze, or blueberries and raspberries with a raspberry glaze.

Makes 10 servings
Source: Smucker's