Strawberry "Bandanna" Tart
The secret to making a bandanna you can eat with a fork -- a fruit tart with a cutout crust -- is using aspic cutters in varied shapes, mainly circles and ovals.
- Servings: 10
- Yield: Makes one 9-inch tart
Source: Martha Stewart Living, July 2007
- 8 cups strawberries (about 3 pounds), hulled and sliced 1/4 inch thick
- 1 cup granulated sugar
- 1/3 cup cornstarch
- All-purpose flour, for dusting
- Pate Brisee for Strawberry "Bandana" Tart
- 1 large egg
- 1 tablespoon water
- Fine sanding sugar, for sprinkling
Combine strawberries and sugar, and let stand 1 hour. Drain, discarding liquid. Add cornstarch to berries, and stir.
Preheat oven to 450 degrees. On a lightly floured work surface, roll out half the dough into an 11-inch square. Fit into a 9-inch square fluted tart pan with a removable bottom, pressing dough gently into sides. Prick bottom with a fork. Spread strawberry mixture over dough.
On a lightly floured work surface, roll out remaining dough into an 11-inch square. Cut out shapes as desired (keeping at least a 2-inch border). If dough becomes too soft to work with, refrigerate until firm. Carefully place dough over filling, and trim any overhanging dough. Press edges to seal.
Whisk together egg and water, and brush egg wash over top crust. Sprinkle with sanding sugar.
Place tart on a baking sheet, and bake 25 minutes. Reduce oven temperature to 400 degrees. Bake until filling is bubbling, 30 to 35 minutes. If crust browns too quickly, cover with parchment paper and then foil. Let cool completely before unmolding. Cut into squares, and serve.