Versatile Shortcake Tart

 

...these students prepared this strawberry shortcake tart among other summery pies and tarts.  Admittedly, the season was a little past strawberry time, but the recipe works well with any sliced sugared fruit you'd like - peaches, raspberries, or a combination all work well too.

Off to Croatia, Austria, and Switzerland in a few hours to collect some interesting recipes for a book I'm working on.  When I get back it will only be a few more weeks until BREAD is published - can't wait!

STRAWBERRY SHORTCAKE TART

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

SHORTCAKE CRUST

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

BERRIES

2 pints strawberries, rinsed, hulled, and slice, tossed with 3 tablespoons sugar

WHIPPED CREAM

1 cup heavy whipping cream

2 tablespoons sugar

1 teaspoon vanilla extract

One 10-inch tart pan with removable bottom

1. Set a rack in the middle level of the oven and preheat to 400 degrees.
2. 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.
3. Add the butter and pulse 10 or 12 times, or until the butter is finely mixed into the dry ingredients.
4. Whisk the egg and buttermilk together and add to the food processor.  Pulse repeatedly until a very soft dough forms.
5. 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.
6. 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.
7. 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.
8. Stir the berries and sugar together and keep at room temperature.
9. When the crust is ready, invert 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.