Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
1 3/4 cups all-purpose 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
1 (16-oz.) container fresh strawberries, cut in half
1/2 cup orange marmalade
2 cups heavy cream
2 tablespoons sugar
Garnishes: fresh mint sprigs, sweetened whipped cream
How to Make It
Preheat oven to 425°. Place first 6 ingredients (in order of ingredient list) in a food processor. Process 20 seconds or until mixture resembles coarse sand. Transfer to a large bowl.
Whisk together egg and buttermilk; add to flour mixture, stirring just until dry ingredients are moistened and a dough forms. Turn dough out onto a lightly floured surface, and knead 3 to 4 times. Press dough on bottom and up sides of a lightly greased 9-inch tart pan.
Bake at 425° for 20 to 22 minutes or until golden and firm to touch.
Microwave 1 Tbsp. marmalade at HIGH 10 seconds; brush over crust. Cool 45 minutes.
Stir together strawberries and 1/2 cup marmalade.
Beat heavy cream with 2 Tbsp. sugar at medium speed with an electric mixer until soft peaks form. Spoon onto cornmeal crust; top with strawberry mixture. Garnish, if desired.
I made this tart to bring to a pool party and everyone raved about it. It tasted wonderful. Instead of microwaving the marmalade, I just spread it on the still warm tart shell which saved a step. I will definitely add it to my list of 'go to' desserts.
I loved this! I have made it 3 times now! Not only does it look impressive, but the taste is simple and elegant! I ommited orange marmalade from strawberries, just spread it on the hot tart while tart cooled. And you can never have too much whipped cream, are you kidding me? The buttermilk in the tart gives it a unique tanginess!! This is great for family and company!! My entire fam raved about it!!
Wow, I'm really surprised at the poor reviews. This is the best new spring recipe I've made this year! The flavors were fantastic together and I had no problem at all preparing the tart. It came together in 5 minutes! My tart pan was bigger than the recipe called for (I think mine is 11"), and I didn't use quite all the whipped cream, but otherwise I didn't make any changes. A fantastic, stunning, delicious spring dessert. I even shared slices with a few neighbors - who also raved about it.
I don't know why everyone is complaining! This is a very simple, elegant recipe and worth trying if you are a fan of fruit tarts. The crust has a great texture, and you only need to use about 1/2 of the liquid to get the consistency right for the crust. The cornmeal is wonderful for sturdiness of the base. I agree it would be better to use for individual tarts because if you are not used to making whipped cream, you can get a loose consistency and the whole thing gets a bit runny. I suggest using apricot preserves instead of orange marmalade if you are not a big fan of the orange zest flavor. I always use apricot preserves to glaze my fruit on a tart, so it will work the same. I also suggest putting the glaze on the frust with a pastry brush AFTER you put the berries on the whipped cream. These people who are complaining are probaby beginner cooks, so I understand the frustration. Overall, a great dessert, very showy and pretty. And, it tasted great most of all! I'm making individual tarts to take to work next weekend.
What a horrible shortcake recipe - I cannot believe it was recommended by Southern Living!! There is clearly something wrong with the proportions of liquid and dry ingredients - this cannot possibly be a "dough" and cannot be kneaded. I only wish I had read the reviews before I attempted to make it today, what a waste of good ingredients.
I think that the tart tasted okay. It was very messy-the recipe made way too much whipped cream. Unlike other reviews, I liked the cornmeal crust. I would make this again, however I would maybe make all of the recipe components and assemble individual servings instead of creating one big messy tart.
Looked so pretty on the cover so I made this for a big family Easter gathering instead of my old faithful shortcake and thought it so bad I couldn't take it! I agree w/others that the tart is too dense and while I usually like orange marmalade, mixed w/the strawberries it was too bitter and weird! Looked great on the cover but yikes, what a disaster!
I also made this today for Easter, my husband said that the strawberries and cream were great...I too found the crust heavy and the recipe could have made maybe 3 tarts and then the whipped cream and strawberries would not have gone everywhere. The cornmeal was a bit over the top for texture.
The only parts of this recipe that are worth keeping are the strawberries and whipped cream. I followed the recipe to a T. The crust is too heavy and not sweet at all. The texture was tough and mealy - I would suggest maybe a sugar cookie or pie crust instead? I love baking Southern Living recipes, but this recipe does not live up to their standards. Our Easter dessert was a failure, but luckily my grandmother had made cookies.
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