1 cup flour
1 tsp. baking powder
1 tsp. sugar
4 tbsp unsalted butter, cut into small pieces
1/4 cup milk
1/2 cup sugar
1 tsp. flour
1 cup heavy cream
1 tbsp. unsalted butter, shaved into small pieces
1 Pint strawberries, stemmed and cut lengthwise and then horizontally
1 Tbsp. sugar
1 Tbsp. lemon juice
drizzle one of two sauces: California Strawberry Champagne sauce or Tangerine Fig Balsamic.
Pastry: sift together flour, baking powder, salt, and sugar into a mixing bowl. Using a pastry cutter or your fingers work butter into flour mixture until it reaches the consistency of coarse meal. Pour in milk a little at a time, continuing to work pastry. Shape the pastry into a ball and then roll out on a lightly floured surface. Lightly butter and flour a 9 inch false-bottom tart pan. Fit the pastry into the pan and trim the excess. Evenly prick the bottom of pastry with a fork.
Filling: Preheat oven to 375 degrees. Mix together the sugar and the flour in a mixing bowl, then add cream and stir gently. Pour the cream mixture into the pastry shell, dot with butter, and sprinkle with cinnamon. Put the tart on a baking sheet and bake until filling has set and the edges of the pastry have browned. About thirty minutes.
Strawberries: Whisk together sugar and lemon juice. Add strawberries, toss to coat evenly, set aside, and allow to marinate for at least thirty minutes. Drizzle one of your two sauces.