Strawberry Salad in Puff Pastry Shells

1 quart strawberries, hulled and quartered

3 Tbsp sugar

1/2 teaspoon balsamic vinegar

1 Tbsp finely minced fresh tarrago or mint, plus more for garnish

1 pkg frozen puff pastry shells

1 Tbsp milk

2 Tbsp strawberry jam

In a bowl, stir strawberries, 2 tablespoons of the sugar, the vinegar and minced tarragon; refrigerate one hour.

Heat oven to 400°. Brush tops of pastry shells with milk; sprinkle with remaining 1 tablespoon sugar. Bake for 22 minutes. Remove from oven. Carefully remove tops with a fork, set aside.

Return shels to oven for an additional 2 minutes. Remove from oven and brush inside of shells with strawberry jam.

Spoon 1/2 cup strawberry salad into each shell. Rest top on the side, garnish with fresh tarragon sprigs and serve.

Family Circle magazine recipe