Hopeful Homemaker

Have you ever seen a strawberry tart that didn’t look delicious?  It’s one of those summertime desserts that always tempts me.  A hybrid of a couple of other recipes, this one packs some surprise flavor:  a touch of orange.

Begin by making my basic shortbread crust .  Allow to cool completely.


Spread about 1/3 cup of orange marmalade over the cooled crust.


In a separate bowl, whip 16 ounces of heavy whipping cream with 1 tsp. vanilla and powdered sugar to taste (I used about 1/3 cup).  Reserve 1/4 cup whipped cream.  Spread the rest of the whipped cream over the marmalade, bringing it to the edges of the crust.


Slice 1 pound of rinsed strawberries into bite sized chunks and toss with 1/2 cup orange marmalade.


Gently place strawberries on top of whipped cream, then garnish with remaining whipped cream in the middle.


Isn’t it beautiful!   Serve immediately.


Trust me, it’s as tasty as it looks.  A perfect treat for a warm summer night.


Orange Strawberry Tart Crust:  1 batch Hopeful Homemaker’s Basic Shortbread Crust Filling:
1 cup orange marmalade 16 ounces heavy whipping cream 1 tsp. vanilla 1/3 cup confectioners (powdered) sugar 1 pound strawberries Prepare shortbread crust and cool completely.  Spread 1/3 cup marmalade over crust.  Whip cream, adding vanilla and powdered sugar.  Spread whipped cream over marmalade, reserving 1/4 cup.  Rinse and slice strawberries.  In a small bowl, toss strawberries in remaining marmalade.  Carefully spoon strawberries onto tart.  Garnish with remaining whipped cream.  Serve immediately.  Enjoy!

Hopeful Homemaker

This is the basic shortbread recipe I use whenever I need a shortbread crust. It turns out every time.


Whip 1 cup (2 sticks) of unsalted butter until it’s nearly white in color, light and creamy.


Add 1/2 cup sugar and a teaspoon vanilla and whip again.

Sift together 2 cups baking flour and 1/4 tsp coarse salt.  Add to butter and beat to combine.


When dough holds together in small chunks, remove from bowl and press into 9 x 13 inch pan or 10 inch tart pan.


Bake at 400 degrees for 22 minutes in a tart pan or 18 minutes in a 9×13 inch pan.

Allow to cool completely before using.


Perfect.  Enjoy!

HH’s Basic Shortbread Crust 1 cup (2 sticks) unsalted butter, softened 1/2 cup sugar 1 tsp. vanilla 2 cups  baking flour 1/4 tsp. coarse salt In mixing bowl, whip butter until fluffy and light in color.  Add sugar and vanilla and whip again, about 1 minute.  Sift flour and salt together, then add to butter mixture.  Mix until flour is incorporated and dough begins to stick together in small clumps.  Press into 9 x 13 inch pan or 10 inch tart pan.  Bake at 400 degrees, 18 minutes for 9 x 13 pan or 22 minutes for tart pan.  Remove from oven and allow to cool completely before filling.

Hopeful Homemaker