A familiar motif can inspire kitchen artistry: Here, a double-crust strawberry tart is adorned with a stylized bandanna pattern. Aspic cutters, available at baking-supply stores, are used to create the punched grid of tiny ovals and dots.

　　

Ingredients

Makes one 9-inch square tart

　　8 cups strawberries (about 3 pounds), hulled and sliced 1/4 inch thick

　　1 cup granulated sugar

　　1/3 cup cornstarch

　　All-purpose flour, for dusting

　　Pâte Brisée (page 322)

　　1 large egg, for egg wash

　　1 tablespoon water, for egg wash

　　Fine sanding sugar, for sprinkling

　　

Step 1

Combine strawberries and granulated sugar, and let stand 1 hour. Drain, discarding liquid. Add cornstarch to berries, and stir to combine.

　　

Step 2

Preheat oven to 450°F. On a lightly floured surface, roll out 1 disk of dough to an 11-inch square. Fit into a 9-inch square fluted tart pan with a removable bottom, pressing dough gently into sides. Trim dough flush with rim. Refrigerate or freeze until firm, about 30 minutes. Roll out remaining disk of dough to an 11-inch square. Using aspic cutters, cut out shapes in a bandanna pattern (keeping at least a 2-inch border). Refrigerate or freeze until firm, about 30 minutes.

　　

Step 3

Spread strawberry mixture over shell. Carefully place remaining chilled dough over filling. Trim any overhang.

　　

Step 4

Whisk together egg and water, and brush over top dough. Sprinkle with sanding sugar. Refrigerate or freeze tart until firm, about 30 minutes.

　　

Step 5

Place on a parchment-lined rimmed baking sheet, and bake 25 minutes. Reduce heat to 400°F. Bake until filling is bubbling, 30 to 35 minutes more. (If crust browns too quickly, tent with foil.) Transfer tart to a wire rack to cool completely before unmolding. Cut into squares, and serve.

　　Martha Stewart's New Pies and Tarts