Best Strawberry Bandanna Tart Recipes

STRAWBERRY "BANDANNA" TART

Steps:

• 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.

PATE BRISEE FOR STRAWBERRY "BANDANNA" TART

Steps:

• Pulse flour, sugar, and salt in a food processor. Add butter, and process until mixture resembles coarse meal. With machine running, add water until dough just holds together. Divide dough in half, and wrap each half in plastic. Refrigerate at least 1 hour (or up to 2 days).

STRAWBERRY BANDANNA TART

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.