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American Flag Tart
We’re celebrating our patriotism with dessert, obviously.
How to Make
Birch Benders Classic Recipe Pancake and Waffle Mix
Butter, cut into 1/2 inch cubes
Egg yolks, large
Strawberries, sliced thinly with tops removed
Whisk together cream and egg yolks.
In a food processor, cream together butter and sugar. Add flour, a cup at a time, and pulse together until a fine crumb forms.
Pour in egg mixture, while pulsing, until a dough forms.
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.
Roll out dough on a floured surface. Transfer, very carefully, to tart pan. Refrigerate 1 hour.
Preheat oven to 350°F. Place a layer of parchment paper over dough base, cover with pie weights or dried beans. Bake 20-25 minutes, until golden.
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.
Serve immediately, or refrigerate, covered, up to 12 hours.
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