Strawberry Tart with No Roll Crust

Whisk the flour, cornmeal, salt and baking powder in a bowl and set aside

Cream the butter and sugar

Add egg, egg yolk and extracts, mix to combine

Gradually add the dry ingredients to the wet just until the mixture comes together

Shape 2/3 of the dough into a disc, wrap in plastic wrap

Shape the remaining dough into a log, wrap in plastic wrap

Refrigerate for 3-4 hours or overnight

Preheat the oven to 375 degrees F

Remove the dough disc from the fridge, let it sit for 15 minutes then use the heel of your palm to flatten it and spread into a unbuttered tart pan, you can also break pieces and press down if that is easier

Once the dough is evenly spread then add the filling

Remove the dough log from the fridge, slice into slim rounds and arrange over the filling.

Sprinkle with coarse sugar and bake until the pastry is golden brown, i.e. for 20-25 minutes.

Mash the 3/4 cup strawberries, add into a small saucepan, bring to a boil and simmer for 3 minutes

Strain into a measuring cup and discard the pulp. Add just enough water to bring the liquid to 3/4 cup

Now add the sugar, cornstarch, lemon juice, zest and salt into the saucepan along with the strained juice, bring to a boil, stirring constantly

Cook till the mixture is thick and clear looking, 3 to 5 minutes

Remove from the heat, cool a little then add sliced strawberries, let mix cool to room temperature before adding to the crust