Strawberry-Orange Shortcake Tart

Ingredients

• 0.8 teaspoon double-acting baking powder 
• 6 tablespoons butter cold cut into pieces
• 0.7 cup buttermilk 
• 1 large eggs lightly beaten
• 1.8 cups flour all-purpose
• 2 cups heavy cream 
• 1 sprigs garnishes: mint whipped cream fresh sweetened
• 0.5 cup orange marmalade 
• 1 tablespoon orange marmalade 
• 0.5 teaspoon salt 
• 16 oz strawberries fresh cut in half
• 2 tablespoons sugar 
• 0.3 cup cornmeal plain yellow

Equipment

• food processor
• bowl
• oven
• whisk
• hand mixer
• microwave
• tart form

Directions

1. Preheat oven to 42
2. Place first 6 ingredients (in order of ingredient list) in a food processor. Process 20 seconds or until mixture resembles coarse sand.
3. Transfer to a large bowl.
4. 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.
5. Bake at 425 for 20 to 22 minutes or until golden and firm to touch.
6. Microwave 1 Tbsp. marmalade at HIGH 10 seconds; brush over crust. Cool 45 minutes.
7. Stir together strawberries and 1/2 cup marmalade.
8. 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.
9. Garnish, if desired.