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Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett Photo by: Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett

Strawberry-Orange Shortcake Tart

Baking the shortcake in a tart pan produces a sweet-and-sturdy base for the berries and whipped cream.

Southern Living APRIL 2010

  • Yield: Makes 8 servings
  • Prep time: 20 Minutes
  • Other time: 1 Hour, 5 Minutes

Ingredients

  • 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

Preparation

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.

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.

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

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

5. Stir together strawberries and 1/2 cup marmalade.

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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Strawberry-Orange Shortcake Tart Recipe

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