American Flag Tart

We’re celebrating our patriotism with dessert, obviously.

How to Make

3 Cups
Birch Benders Classic Recipe Pancake and Waffle Mix
2 Cups
Butter, cut into 1/2 inch cubes
1/3 Cup
Granulated Sugar
Egg yolks, large
1/4 Cup
Heavy Cream
2 Cups
Lemon Curd
1/2 Cup
Strawberries, sliced thinly with tops removed
  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, cover 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.
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