Strawberry-Orange Shortcake Tart |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Baking the shortcake in a tart pan produces a sweet-and-sturdy base for the berries and whipped cream. Ingredients:
1 3/4 cups all-purpose flour |
1/4 cup plain yellow cornmeal |
2 tablespoons sugar |
3/4 teaspoon baking powder |
1/2 teaspoon salt |
6 tablespoons cold butter, cut into pieces |
1 large egg, lightly beaten |
2/3 cup buttermilk |
1 tablespoon orange marmalade |
1 (16-oz.) container fresh strawberries, cut in half |
1/2 cup orange marmalade |
2 cups heavy cream |
2 tablespoons sugar |
garnishes: fresh mint sprigs, sweetened whipped cream |
Directions:
1. Preheat oven to 425°. Place first 6 ingredients (in order of ingredient list) in a food processor. Process 20 seconds or until mixture resembles coarse sand. Transfer to a large bowl.
2. Whisk together egg and buttermilk; add to flour mixture, stirring just until dry ingredients are moistened and a dough forms. Turn dough out onto a lightly floured surface, and knead 3 to 4 times. Press dough on bottom and up sides of a lightly greased 9-inch tart pan.
3. Bake at 425° for 20 to 22 minutes or until golden and firm to touch.
4. Microwave 1 Tbsp. marmalade at HIGH 10 seconds; brush over crust. Cool 45 minutes.
5. Stir together strawberries and 1/2 cup marmalade.
6. Beat heavy cream with 2 Tbsp. sugar at medium speed with an electric mixer until soft peaks form. Spoon onto cornmeal crust; top with strawberry mixture. Garnish, if desired.
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