Smucker’s Strawberry Tarts
Smucker’s has been bringing you the goodness of
jams, jellies and preserves for more than 100 years.
Create your own dessert by using your favorite
flavor for this recipe. As you’ve no doubt heard,
“With a name like Smucker’s, it has to be good.”
12 unbaked 3-inch
2 eggs, well beaten
2 cups sour cream
1/2teaspoon vanilla extract
1/4teaspoon almond extract
1 cup Smucker’s*
Toasted slivered almonds
1. Preheat oven to 350°F. Place pastry shells on
a cookie sheet.
2. Combine eggs, sour cream and vanilla and
almond extracts; blend well. Fold in Smucker’s
3. Spoon filling into pastry shells. Sprinkle tops
4. Bake for 25-30 minutes, or until the filling
is set. When cool, refrigerate at least 2 hours
before serving. Makes 12 servings.
*Brands may vary by region; substitute a similar product.
FROM THE FOOD PROFESSIONAL
Frank’s Cherry Clafouti
This is a traditional French dessert, best served
warm so that the full flavor of the cherries
comes through. In winter, pears or apples can
be used instead.
Homemade or purchased
pastry for 9-inch pie
pan or tart pan with
a removable bottom
4 large eggs
3 ounces milk
3 ounces heavy cream
1 teaspoon vanilla extract
1 tablespoon kirsch
1 pound ripe fresh cherries,
stemmed and pitted
1. Preheat oven to 400°F. Roll out the pastry
on a lightly floured surface; place it in a lightly
greased 9-inch pan. Bake for 15 minutes.
2. Place sugar, eggs, milk, cream, vanilla and
kirsch in a large bowl and mix thoroughly.
3. Arrange cherries in the prebaked pastry;
pour the egg mixture over the cherries.
4. Bake for 20-25 minutes, or until the filling
is lightly golden and set. Makes 6-8 servings.