Lunch: Simple Strawberry Dulce de Leche Shortbread Tart

Recipe by Gina Marie Miraglia Eriquez When we say simple, we mean it. And simplicity is exactly what you want when the local strawberry season arrives, and you'd rather be outside than indoors at the stove—even though you want to celebrate berry season w

Ingredients

1 cup all-purpose flour
1/3 cup cornstarch
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1/3 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla

Instructions

Heat oven to 350 °F with rack in middle. Lightly butter a large baking sheet.
Whisk together flour, cornstarch, baking powder, and salt in a small bowl.
Beat together butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, then beat in egg yolks and vanilla. Reduce speed to low and mix in flour mixture until combined.
Form dough into a disk and roll out between 2 large sheets of parchment paper into an 11-inch round (about 1/8 inch thick). Peel off and discard top piece of parchment. Slide round (still on bottom piece of parchment) onto baking sheet. (Butter on sheet will help keep parchment in place.)
Bake until round is firm to the touch and pale golden around edges, 12 to 16 minutes. Slide round on parchment onto a rack to cool completely.

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