Prep Time
20 Mins
Other Time
1 Hour 5 Mins
Yield
Makes 8 servings
Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett

How to Make It

Step 1

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.

Step 2

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.

Step 3

Bake at 425° for 20 to 22 minutes or until golden and firm to touch.

Step 4

Microwave 1 Tbsp. marmalade at HIGH 10 seconds; brush over crust. Cool 45 minutes.

Step 5

Stir together strawberries and 1/2 cup marmalade.

Step 6

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.

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