Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Strawberry "Bandanna" Tart 3.6 (9) 19 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 11, 2021 Print Rate It Share Share Tweet Pin Email Servings: 10 Yield: 1 9-inch tart The secret to making a bandanna you can eat with a fork—aka this fruit tart with a cutout crust—is using aspic cutters in varied shapes, such as circles and ovals. This just so happens to be our favorite dessert to serve for a patriotic holiday like Memorial Day or the Fourth of July. Ingredients 8 cups strawberries (about 3 pounds), hulled and sliced ¼ inch thick 1 cup granulated sugar ⅓ cup cornstarch All-purpose flour, for dusting Pate Brisee for Strawberry "Bandana" Tart 1 large egg 1 tablespoon water Fine sanding sugar, for sprinkling Directions 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. Rate it Print