2-1/2 pints strawberries
1 C. chocolate graham cracker crumbs
2 Tbsp. melted butter
1 Tbsp. sugar
1 tsp. unflavored gelatin
2 tsp. apple jelly
Rinse berries, remove stems. Drain and dry. In a medium bowl, mix cracker crumbs and
butter. In a 9-inch tart pan press crumb mixture firmly into bottom and slightly up the
side. Bake 8 minutes in a preheated oven, 375°. Cool.
In a food processor, puree about 1 C. strawberries. In a small saucepan, over a medium
heat, combine pureed strawberries, sugar , gelatin and 1/4 C. water. Cook until mixture
comes to boil. Stir constantly. Refrigerate until mixture starts to mound slightly. Evenly
spread this mixture into prepared crust. Top with remaining strawberries, stem-side down.
Brush berries with melted jelly and refrigerate for at least 3 hours. Can be served with
whipped cream and chocolate shavings. |
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