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1
Assemble the Tart Stir the salt into the ice water until dissolved.
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2
In a food processor, combine the 3 1/2 cups of flour and the butter and pulse until the butter is the size of peas and evenly distributed in the flour.
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3
Make indentations in the flour mixture and drizzle in the water.
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4
Pulse just until the flour is moistened.
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5
Scrape the mixture out onto a lightly floured work surface and quickly press and squeeze just until a shaggy, coarse dough forms.
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6
Flatten the dough into a disk, wrap in plastic and refrigerate for 30 minutes.
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7
Assemble the Tart On a floured work surface, dust the top of the pastry with flour.
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8
Roll out to an 8-by-15-inch rectangle.
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9
Fold the rectangle into thirds like a letter, brushing off any excess flour.
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10
Roll it out to a rectangle and fold it again, dusting with more flour as necessary.
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11
Cover and refrigerate for 30 minutes.
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12
Roll and fold 2 more times, refrigerating the pastry for 30 minutes in between.
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13
Refrigerate the pastry for 1 hour.
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14
Assemble the Tart Preheat the oven to 425.
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15
Cut out a 10-inch round of parchment paper.
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16
Line a large rimmed baking sheet with parchment.
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17
Divide the pastry in half; freeze half for another use.
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18
On a floured work surface, roll out the pastry 1/4 inch thick.
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19
Using a sharp knife and a 12-inch plate as a template, cut out a 12-inch round.
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20
Brush off any excess flour and transfer the pastry to the prepared baking sheet.
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21
Top with the parchment round and a 10-inch cake pan; fill the pan with pie weights or dried beans.
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22
Assemble the Tart Bake the pastry in the middle of the oven for 10 minutes.
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23
Reduce the oven temperature to 375 and bake for about 35 minutes, until starting to brown around the edge.
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24
Remove the cake pan and parchment round and cover the edge of the pastry with foil.
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25
Bake the pastry in the upper third of the oven for about 15 minutes longer, until the center of the round is lightly browned and crisp.
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26
Transfer the pastry to a rack to cool.
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27
Assemble the Tart In a large bowl, whip the cream to soft peaks.
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28
Add the granulated sugar and Grand Marnier and whip the cream until firm.
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29
Spread the whipped cream over the pastry and arrange the sliced strawberries on top.
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30
Dust the tart with confectioners' sugar, cut into wedges and serve.
