Monday, July 9, 2012


1 3/4 cups all-purpose flour
1/4 cup plain yellow cornmeal
2 tbsp sugar
3/4 tsp baking powder
1/2 tsp salt
6 tbsp cold butter, cut up
1 large egg, slightly beaten
2/3 cup buttermilk
1 tbsp orange marmalade
1 lb fresh strawberries, stemmed and cut in half
1/2 cup orange marmalade
2 cups heavy cream
2 tbsp sugar

Preheat oven to 425 degrees.
Lightly grease a 9-inch tart pan.

Place, in listed order, the following ingredients in food processor; flour, cornmeal, 2 tablespoons sugar, baking powder, salt, and butter.  Process for 20 seconds or until the mixture resembles coarse sand.  Remove to a large bowl.

In a small mixing bowl, using a wire whisk, whisk the egg and buttermilk together; add to the flour mixture in the large bowl.  Stir mixture just until moistened and a dough forms.  Place on a floured surface and knead 3 to 4 times.  Press dough on bottom and up sides of the prepared tart pan.

Bake tart shell at 425 degrees for around 20 minutes until golden brown and firm to the touch.

Microwave the 1 tablespoon of orange marmalade on high for 10 seconds; brush over the crust.  Allow crust to cool for 45 minutes.

Stir the strawberries and 1/2 cup of the orange marmalade together.

Beat the heavy cream with the 2 tablespoons of sugar with an electric mixer set at medium speed until soft peaks form.  Spoon the whipped cream onto the tart crust.  Top with the strawberries.  If desired, garnish with a fresh mint leaf.

Note: This is an old recipe from Southern Living.

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