Strawberry Glace Tart

• 1/2 (15 oz.) unbaked pie crust
• 7 c. medium fresh strawberries
• 1 c. white grape juice
• 2 Tbsp. cornstarch
• 6 to 8 packets Equal

1. Roll crust out on lightly floured surface.
2. Transfer floured side down into a 9-inch tart pan with removable bottom; press pastry up sides.
3. Trim excess.
4. Prick bottom with fork; bake until golden in 450u0b0 oven and let cool.
5. In a medium saucepan, crush 2 cups berries; add 3/4 cup grape juice and bring to boil.
6. Reduce heat and simmer, covered, for 2 minutes.
7. Sieve berry mixture, discarding the pulp.
8. Measure 1 1/4 cups of mixture; return to saucepan.
9. Combine cornstarch and remaining grape juice; add to mixture in saucepan.
10. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more.
11. Remove from heat.
12. Stir in Equal.
13. Spread about 1/4 of mixture over the bottom and sides of cooled pie shell.
14. Arrange half of whole berries, stem end down, in shell.
15. Spoon half of the remaining mixture over the berries, making sure they are all well covered.
16. Arrange remaining strawberries over first layer, topping with remaining mixture.
17. Chill 3 to 4 hours.
18. Makes 8 servings.

crust, fresh strawberries, white grape juice, cornstarch, packets equal

Taken from www.cookbooks.com/Recipe-Details.aspx?id=819458 (may not work)