Here’s a recipe you can literally have on the table in less than an hour after you start making it. The crust for this is just a thin shortcake layer with the sugared berries and whipped cream arranged on it.
Makes one 10-inch tart, about 8 servings
2 cups all-purpose flour (spoon flour into dry-measure cup and level off)
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, cold, cut into 6 pieces
2/3 cup buttermilk, light cream, or 1/2 and 1/2
1 large egg
1 tablespoon sugar for sprinkling the biscuit before baking
2 pints strawberries, rinsed, hulled, and slice, tossed with 3 tablespoons sugar
1 cup heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
One 10-inch tart pan with removable bottom
- Set a rack in the middle level of the oven and preheat to 400 degrees.
- Combine the flour, sugar, baking powder, and salt in the bowl of a food processor fitted with the metal blade. Pulse several times to mix.
- Add the butter and pulse 10 or 12 times, or until the butter is finely mixed into the dry ingredients.
- Whisk the egg and buttermilk together and add to the food processor. Pulse repeatedly until a very soft dough forms.
- Carefully remove the blade from the bowl and use a metal spatula to scrape away any of the dough stuck to it. Scrape the dough into the prepared pan and use a small metal offset spatula to spread it evenly. Sprinkle the dough with sugar.
- Bake the crust until it is well risen, deep golden, and firm in the center when pressed with a fingertip, about 15 to 20 minutes.
- While the crust is baking, whip the cream with the sugar and vanilla by hand or by machine with the whisk attachment on medium speed. Set aside refrigerated.
- Stir the berries and sugar together and keep at room temperature.
- When the crust is ready, unmold it to a rack and let it cool for a few minutes. Slide the crust to a platter and top with the berries and their juices. Mound the whipped cream on the berries. Serve immediately.