recipe

Classic Recipe

American Flag Tart

Happy Fourth of July!

We’re celebrating our patriotism with dessert, obviously.

1

20" Tart

180min

Total Time

25min

Active Time

dessert

Course

How to Make

Ingredients
3 cups
Birch Benders Classic Recipe Pancake and Waffle Mix
2 cups
Unsalted Butter cut into 1/2 inch cubes
1/3 cup
Granulated Sugar
3
Egg Yolks large
1/4 cup
Heavy Cream
2 cups
Lemon Curd
1/2 cup
Blueberries
12
Strawberries Slice thin, tops discarded
Directions
  1. Whisk together cream and egg yolks.
  2. In a food processor, cream together butter and sugar. Add flour, a cup at a time, and pulse together until a fine crumb forms.
  3. Pour in egg mixture, while pulsing, until a dough forms.
  4. Knead together, 4 or 5 times on a floured surface. Pat out a cube, wrap in plastic wrap and refrigerate 1 hour. Can refrigerate overnight, and freeze up to 4 weeks.
  5. Roll out dough on a floured surface. Transfer, very carefully, to tart pan. Refrigerate 1 hour.
  6. Preheat oven to 350°F. Place a layer of parchment paper over dough base, over with pie weights or dried beans. Bake 20-25 minutes, until golden.
  7. Let cool, about 20 minutes. Fill with lemon curd, and top with strawberries and blueberries in a flag pattern. Top with whipped cream for white stripes.
  8. Serve immediately, or refrigerate, covered, up to 12 hours.