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1
Combine strawberries and granulated sugar, and let stand 1 hour.
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2
Drain, discarding liquid.
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3
Add cornstarch to berries, and stir to combine.
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4
Preheat oven to 450F.
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5
On a lightly floured surface, roll out 1 disk of dough to an 11-inch square.
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6
Fit into a 9-inch square fluted tart pan with a removable bottom, pressing dough gently into sides.
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7
Trim dough flush with rim.
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8
Refrigerate or freeze until firm, about 30 minutes.
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9
Roll out remaining disk of dough to an 11-inch square.
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10
Using aspic cutters, cut out shapes in a bandanna pattern (keeping at least a 2-inch border).
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11
Refrigerate or freeze until firm, about 30 minutes.
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12
Spread strawberry mixture over shell.
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13
Carefully place remaining chilled dough over filling.
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14
Trim any overhang.
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15
Whisk together egg and water, and brush over top dough.
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16
Sprinkle with sanding sugar.
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17
Refrigerate or freeze tart until firm, about 30 minutes.
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18
Place on a parchment-lined rimmed baking sheet, and bake 25 minutes.
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19
Reduce heat to 400F.
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20
Bake until filling is bubbling, 30 to 35 minutes more.
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21
(If crust browns too quickly, tent with foil.)
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22
Transfer tart to a wire rack to cool completely before unmolding.
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23
Cut into squares, and serve.
