STRAWBERRY BANDANNA TART

Strawberry Bandanna Tart image

Yield Makes one 9-inch square tart

Number Of Ingredients 8

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
Pâte Brisée (page 322)
1 large egg, for egg wash
1 tablespoon water, for egg wash
Fine sanding sugar, for sprinkling

Steps:

Combine strawberries and granulated sugar, and let stand 1 hour. Drain, discarding liquid. Add cornstarch to berries, and stir to combine.
Preheat oven to 450°F. On a lightly floured surface, roll out 1 disk of dough to an 11-inch square. Fit into a 9-inch square fluted tart pan with a removable bottom, pressing dough gently into sides. Trim dough flush with rim. Refrigerate or freeze until firm, about 30 minutes. Roll out remaining disk of dough to an 11-inch square. Using aspic cutters, cut out shapes in a bandanna pattern (keeping at least a 2-inch border). Refrigerate or freeze until firm, about 30 minutes.
Spread strawberry mixture over shell. Carefully place remaining chilled dough over filling. Trim any overhang.
Whisk together egg and water, and brush over top dough. Sprinkle with sanding sugar. Refrigerate or freeze tart until firm, about 30 minutes.
Place on a parchment-lined rimmed baking sheet, and bake 25 minutes. Reduce heat to 400°F. Bake until filling is bubbling, 30 to 35 minutes more. (If crust browns too quickly, tent with foil.) Transfer tart to a wire rack to cool completely before unmolding. Cut into squares, and serve.