Strawberry "bandanna" Tart

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 8
• sugar
• 1/3 cup cornstarch
• flour, for dusting
• pate, brisee
• 1 large egg
• 1 tablespoon water
• fine sanding sugar

Recipe

• 1 combine strawberries and sugar, and let stand for 1 hour. drain, discarding liquid. add cornstarch to berries and stir.
• 2 preheat oven to 450°f on a lightly floured surface, roll out half the dough into a 11-inch square. fit into a 9-inch square fluted tart pan with a removeable bottom, pressing dough gently into sides. prick bottom with a fork. spread strawberry mixture over dough.
• 3 on a lightly floured work surface, roll out remaining dough into an 11-inch square. cut out shapes as desired, keeping at least a 3-inch border. if dough becomes too soft to work with, refrigerate until firm. carefully place the dough over filling, and trim any overhanging dough. press edges to seal.
• 4 whisk together egg and water, and brush egg wash over crust. sprinkle with sanding sugar.
• 5 place with tart on a baking sheet and bake 25 minutes. reduce oven temperature to 400°f bake until filling is bubbling 30-35 minutes. if crust browns too quickly, cover with parchment paper and then foil. let cool completely before unmolding. cut into squares, and serve.