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Martha and Food52

March 30, 2011 • 16 Comments

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Tangerine & Almond Shortbread Tart

We had a ball partnering with Martha Stewart on our contest for Your Best Late Winter Tart to celebrate the launch of her new cookbook: Martha Stewart's New Pies and Tarts.

The contest brought in a record 348 entries -- we whittled down our favorites, tested dozens of them, and lorigoldsby's Tangerine and Almond Shortbread Tart emerged victorious (pictured above -- just look at it! It's a thing of beauty, and tastes just as good).

Best of all, as part of her winnings, lorigoldsby got the chance to make her tart with Martha herself on The Martha Show on Monday morning, with Amanda & Merrill there to cheer her on!

Watch the video here and don't miss the recipe for Martha's Strawberry Galette with Basil Whipped Cream, a lovely sampling she shared with us from her new book, below.

Strawberry Galette with Basil Whipped Cream   Martha Stewart's New Pies & Tarts Cookbook

Strawberry Galette with Basil Whipped Cream

Adapted from "Martha Stewart's New Pies and Tarts"

Serves 6 to 8

For the crust:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) cold unsalted butter, cut into small pieces
  • 1/4 to 1/2 cup ice water

For the tart:

  • 3/4 cup heavy cream
  • 1/3 cup loosely packed fresh basil leaves, patted dry and chopped
  • 1/4 cup plus 3 tablespoons sugar
  • 3/4 cup mascarpone cheese
  • All-purpose flour, for dusting
  • 1 pound strawberries, hulled (about 3 cups)
  • 2 teaspoons cornstarch
  • 1 tablespoons cold unsalted butter, cut into small pieces
  • 1 large egg yolk, for egg wash
  • 1 tablespoon water, for egg wash

1. Make the pate brisee: pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter, and pulse (or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 1/4 cup water over mixture. Pulse (or mix with a fork) until mixture just begins to hold together. If dough is too dry, add 1/4 cup more water, 1 tablespoon at a time, and pulse (or mix with a fork).

2. Gather the dough into a ball, wrap loosely in plastic, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day. (Dough can be frozen up to 3 months; thaw in refrigerator before using.)

3. Prepare the tart filling: combine cream, basil, and 2 tablespoons sugar in a heatproof bowl. Set bowl over (not in) a pan of simmering water, and stir until sugar dissolves, about 4 minutes. Cover with plastic wrap, and sitr until sugar dissolves, about 4 minutes. Cover with plastic wrap, and refrigerate at least 1 hour (or up to 2 hours, for more pronounced basil flavor). Strain through a fine sieve into a bowl. Add mascarpone, and whisk until medium peaks form. Cover, and refrigerate until ready to serve, up to 2 hours.

4. On a lightly floured surface, roll out dough 1/4 inch thick. Cut out a 10-inch round, and transfer to a parchment-lined rimmed baking sheet. Refrigerate or freeze until firm, about 30 minutes.

5. Heat oven to 350 degrees. Meanwhile, cut strawberries lengthwise into 1/4-inch-thick slices. Reserve end pieces for another use. Gently toss slices with 1/4 cup sugar and the cornstarch, and immediately arrange in concentric circles on dough. Start 1 inch from edge, overlapping slices slightly. Fold edge of dough over berries. Refrigerate 15 minutes. Dot berries with butter.

6. Whisk together egg yolk and the water. Brush dough edge with egg wash, and sprinkle with remaining 1 tablespoon sugar. Bake until crust is golden brown, 40 to 45 minutes. Transfer to a wire rack to cool slightly. Serve galette warm with basil cream.

Comments (16)

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about 3 years ago RitaMarie

This looks divine...definitely trying this!

Winnie100

about 3 years ago WinnieAb

You really did a fantastic job- I am so impressed!

Henrykiss

about 3 years ago arielleclementine

wonderful job, lori! that was so fun to watch!

Lorigoldsby

about 3 years ago lorigoldsby

It was FUN to do! what a thrill...wish everyone could get a chance to do it!

Checker

about 3 years ago checker

Lori - Much like Martha I am awed and astounded that you can do anything with your beautiful long nails. You look confident and sound charming! Well done!

Lorigoldsby

about 3 years ago lorigoldsby

well, they're only "mine" because i paid for them! I was concerned about how horrible my nails and cuticles looked--I splurged for the "big manicure" the day before I left...Okay, now I know why I don't usually have nails! LOL...If you can't laugh at yourself...

Christine-28_small(1)

about 3 years ago cheese1227

LOVE the tangerine colored outfit! You do have a great TV presence.

Lorigoldsby

about 3 years ago lorigoldsby

That was a little nod to my husband who inspired the dessert. thanks for the comments, I had a blast...and had no idea that I could actually walk and talk (and cook!) in front of an audience. Usually more more uncoordinated in real life! If only Martha was doing another edition of "celebrity apprentice"! but I have to give a huge nod to her staff. EVERYONE, from the producers, the hair and makeup, the sound department, the floor managers, they ran through everything with me and were so positive--They had me believing I had done it my whole life, they kept saying such positive things tht they had me believing I was a natural! ROTFLMAO

Newliztoqueicon-2

about 3 years ago Lizthechef

You were wonderful - I would have been terrified! Congratulations indeed!

Lorigoldsby

about 3 years ago lorigoldsby

You should have seen me after the show talking to everyone on my cell,,,couldn't stop laughing
!!!

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about 3 years ago EmilyC

Congrats! Most people would be terrified to cook with Martha in front of the camera, but you did a great job.

Lorigoldsby

about 3 years ago lorigoldsby

She said such nice things about the tart before we started, i was very relaxed because i felt like i already had her approval?--her staff had already made the tart--it looked good, and so I knew it had already "turned out", so a lot less to worry about! until I mentioned the honey--felt bad that we weren't using honey from martha's bees!

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about 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Nicely done - you are a natural on TV! The tart looks great!

Lorigoldsby

about 3 years ago lorigoldsby

Thanks!! Her staff did a good job, they asked a few questions before I got there, the only thing I could see was that it didn't look like there was enough zest in the tart crusts...hope everybody believes the recipe when it says, "the zest of 2 tangerines" that is a big component of the dish!

Pamelalee

about 3 years ago pamelalee

What a fabulous job you did interacting with Martha! Congratulations! You looked as beautiful as your tart.

Lorigoldsby

about 3 years ago lorigoldsby

thanks! that's very sweet of you. I really tried to "be in the moment" and enjoy it. She has so much experience and I would have loved to be able to sit and pick her brain but I kinew I had less than 15 minutes to enjoy her company--so I did!! ;)