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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.

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