strawberry-orange shortcake tart
Baking the shortcake in a tart pan produces a sweet-and-sturdy base for the berries and whipped cream.
prep time
20 Min
cook time
1 Hr 25 Min
method
---
yield
8 serving(s)
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 strawberres, cut in half
- 1/2 cup orange marmalade
- 2 cups heavy cream
- 2 tablespoons sugar
- - garnishes: fresh mint sprigs, sweetened whipped cream
How To Make strawberry-orange shortcake tart
-
Step 1Preheat oven to 425F. Place first 6 ingredients (in order of ingredient list) in a food processor. Process for 20 seconds or until mixture resembles coarse sand. Transfer to a large bowl.
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Step 2Whisk 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 sides of a lightly greased 9-inch tart pan.
-
Step 3Bake at 425F for 20 to 22 minutes oruntil golden and firm to touch.
-
Step 4Microwave 1 Tbsp. marmalade at HIGH 10 seconds; brush over crust. Cool 45 minutes.
-
Step 5Stir together strawberries and 1/2 cup marmalade.
-
Step 6Beat 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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