8 baked tart shells
2 qts. strawberries
2 c. sugar
3 tbsp. cornstarch
1/2 c. lemon juice

Wash berries; select ripest ones. Crush remaining berries to make 2 cups pulp.

Glace: Sift sugar with cornstarch. Add crushed berries with lemon juice. Simmer until clear, about 20 minutes. Cool.

Put 1 tablespoon glace in each tart shell. Cover all of crust to prevent berries from soaking through. Fill with whole fresh berries and cover with glace. Put an edging of whipped cream on top and sprinkle cream with chopped walnuts or pistachio nuts.