Strawberry Mascarpone Tart recipe makes one 10-inch tart
Prep Time: 35 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 15 minutes
Ingredients:
- TART SHELL:
- 1 1/4 cups all purpose flour
- 3 Tbsp granulated sugar
- 1/4 tsp salt
- 7 Tbsp unsalted butter, cut into small pieces
- 1 egg yolk
- 1 tsp vanilla extract
- 3 Tbsp cold water
- TART FILLING:
- 1 pound strawberries, trimmed and sliced
- 1 Tbsp granulated sugar
- 16 ounces (about 2 cups) mascarpone
- 1 tsp lemon juice
- 1/4 cup + 1 Tbsp powdered sugar
- 1/2 cup heavy whipping cream
- 1 tsp vanilla extract
Preparation:
In a food processor (or in a bowl, with a fork) blend flour, sugar, salt and butter until the butter pieces are smaller than the size of peas. In a separate bowl whisk together egg yolk, vanilla and water. Pour into the food processor, pulsing just until the mixture comes together like a loose dough. Scrape onto a lightly floured surface and knead a few times until the dough really comes together in a ball. Flatten the ball into a 6-inch disk and put in the middle of a 10-inch fluted tart pan. Cover the tart pan with plastic wrap and gently work the dough out to the sides of the pan, using the plastic wrap as a barrier between your fingers and the dough. Push the dough up the sides of the tart pan to form a crust.
Prick the bottom of the tart shell with a fork then freeze the dough for ten minutes. Cover the tart shell with foil and put pie weights or dried beans on top (to keep the dough from puffing up while it bakes). Bake for 20 minutes then remove the foil and weights and bake for 20 minutes more until tart shell is lightly browned. Let cool.
Stir together strawberries and sugar in a bowl and let sit. Mix mascarpone with 1/4 cup powdered sugar and lemon juice. In a mixer, whisk heavy cream until it thickens into whip cream. Add the last tablespoon of powdered sugar and vanilla.
Spread the mascarpone evenly over the cooled tart shell. Spoon the whipped cream on top, then the berries.
Mascarpone Strawberry Tart recipe by Jennifer Meier
