BANDANNA OR BANDANA RECIPES

Steps:

• Combine strawberries and sugar, and let stand 1 hour. Drain, discarding liquid. Add cornstarch to berries, and stir.
• Preheat oven to 450 degrees. On a lightly floured work surface, roll out half the dough into an 11-inch square. Fit into a 9-inch square fluted tart pan with a removable bottom, pressing dough gently into sides. Prick bottom with a fork. Spread strawberry mixture over dough.
• On a lightly floured work surface, roll out remaining dough into an 11-inch square. Cut out shapes as desired (keeping at least a 2-inch border). If dough becomes too soft to work with, refrigerate until firm. Carefully place dough over filling, and trim any overhanging dough. Press edges to seal.
• Whisk together egg and water, and brush egg wash over top crust. Sprinkle with sanding sugar.
• Place tart on a baking sheet, and bake 25 minutes. Reduce oven temperature to 400 degrees. Bake until filling is bubbling, 30 to 35 minutes. If crust browns too quickly, cover with parchment paper and then foil. Let cool completely before unmolding. Cut into squares, and serve.

Steps:

• Pate Brisee: Pulse flour, granulated sugar, and salt in a food processor to combine. Pulse in butter until mixture resembles coarse meal. With machine running, add water in a slow, steady stream until dough just holds together. Divide dough in half and shape each half into a square; wrap in plastic. Refrigerate at least 1 hour and up to 2 days.
• Filling: Using a potato masher, mash 1 cup blueberries with granulated sugar and cornstarch in a large bowl. Stir in remaining 7 cups blueberries until well combined. Let stand 1 hour.
• Preheat oven to 450 degrees. On a lightly floured surface, roll out one dough square to an 11-inch square. Fit into a 9-inch square fluted tart pan with removable bottom, gently pressing dough into sides. Spread blueberry mixture over dough.
• Roll out remaining dough square into an 11-inch square. Using small cutters, cut out shapes as desired, leaving at least a 2-inch border. If dough becomes too soft, refrigerate until firm. Carefully place dough over filling and trim overhang; press edges to seal. Refrigerate 30 minutes.
• Whisk together egg and 1 tablespoon water; brush top crust with egg wash. Liberally sprinkle with sanding sugar. Place tart pan on a parchment-lined baking sheet.
• Bake 25 minutes. Reduce oven temperature to 400 degrees. Bake until filling is bubbling, 30 to 35 minutes more (if crust is browning too quickly, cover with parchment-lined foil). Transfer pan to a wire rack; let cool completely. Unmold; cut into squares and serve.