Strawberry-Orange Shortcake Tart

Amazingly easy and a great summer treat!


1 3/4 cups 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
16 ounces fresh strawberries, cut in half
1/2 cup orange marmalade
2 cups heavy cream
2 tablespoons powdered sugar

Directions: Preheat oven to 425. Place first 6 ingredients in a food processor for 20 seconds or until it resembles coarse sand. Transfer to a large bowl. Whisk together egg and buttermilk; add to flour mixture, mixing by hand until dough forms. Turn out the dough onto a lightly floured surface and knead 3 to 4 times. Press dough into a a lightly greased tart pan, pressing it up the sides. Bake at 425 for 20-22 minutes until golden brown and firm to the touch. Microwave 1 tablespoon of marmalade at high for 10 seconds. Brush over crust while still warm. Stir together strawberries and the 1/2 cup of marmalade. Beat the heavy cream and sugar until medium peaks form. Spoon onto cormmeal crust and top with the strawberries.


Michele Tracey, food editor

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