Strawberry-Orange Shortcake Tart

• 1 3/4 cups all-purpose flour
• 1/4 cup plain yellow cornmeal
• 2 tablespoons sugar
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold butter, cut into pieces
• 1 large egg, lightly beaten
• 2/3 cup buttermilk
• 1 tablespoon orange marmalade
• 1 (16-oz.) container fresh strawberries, cut in half
• 1/2 cup orange marmalade
• 2 cups heavy cream
• 2 tablespoons sugar
• Garnishes: fresh mint sprigs, sweetened whipped cream

1. Preheat oven to 425u0b0. Place first 6 ingredients (in order of ingredient list) in a food processor. Process 20 seconds or until mixture resembles coarse sand. Transfer to a large bowl.
2. Whisk together egg and buttermilk; add to flour mixture, stirring just until dry ingredients are moistened and a dough forms. Turn dough out onto a lightly floured surface, and knead 3 to 4 times. Press dough on bottom and up sides of a lightly greased 9-inch tart pan.
3. Bake at 425u0b0 for 20 to 22 minutes or until golden and firm to touch.
4. Microwave 1 Tbsp. marmalade at HIGH 10 seconds; brush over crust. Cool 45 minutes.
5. Stir together strawberries and 1/2 cup marmalade.
6. Beat heavy cream with 2 Tbsp. sugar at medium speed with an electric mixer until soft peaks form. Spoon onto cornmeal crust; top with strawberry mixture. Garnish, if desired.

flour, cornmeal, sugar, baking powder, salt, cold butter, egg, buttermilk, orange marmalade, fresh strawberries, orange marmalade, heavy cream, sugar, fresh mint sprigs

Taken from www.myrecipes.com/recipe/strawberry-orange-shortcake-tart (may not work)