Strawberry Mascarpone Tart with Port GlazeCourse: DessertCuisine: AmericanDifficulty: Intermediate
This is a favorite spring recipe. I was asked to assemble 12 favorite recipes for an auction lot at my children’s school and this was one of them. It is a tart we love and also one that works great for those who don’t like chocolate or have an allergy towards chocolate. It also is a perfect dessert to showcase spring with strawberries in season. All these flavors bring out the beauty of the strawberries.
- Tart Shell
1 1/4 cups flour
3 Tablespoons sugar
Rounded 1/4 teaspoon salt
7 Tablespoons butter, cut into 1/2 inch pieces
1 large yolk
1/2 teaspoon vanilla
1/2 teaspoon fresh lemon juice
3 Tablespoons cold water
1 1/2 lb strawberries, trimmed and halved
1/3 cup sugar
3/4 cup ruby port
1 pound mascarpone cheese
1/4 cup powdered sugar
1 teaspoon lemon juice
1/2 teaspoon grated lemon zest
3/4 teaspoon vanilla
- Preheat oven to 375. Place rack in the middle of the oven.
- Blend together flour, sugar, salt, and butter in a bowl of a food processor. Pulse until it resembles coarse meal with pea size lumps.
- In a small bowl, beat together yolk, vanilla, lemon juice, and water with a fork then add to the food processor and pulse till dough comes together.
- Gently knead the dough with floured hands a couple times. Press dough into a 5 inch disk. Place in the center of the pan and using your hands and fingers to spread the dough evenly over the bottom and sides of the pan. Prick the bottom of the shell all over and freeze until firm about 10 minutes.
- Line the tart shell with foil and pie weights. Bake for 20 minutes until edges are set and golden. Carefully remove the pie weights and foil and continue to bake until the shell is a deep golden all over, about 20 minutes more. Cool in pan about 45 minutes. THIS CAN BE DONE 1 DAY AHEAD.
- Stir together strawberries and sugar in a bowl and let stand for 30 minutes, stirring occasionally. Strain in a sieve over a small saucepan, reserving the berries. Add the port to the liquid in the saucepan and boil until reduced to about 1/4 cup, 10-15 minutes. Transfer to a small bowl to cool slightly.
- While it cools, whisk together mascarpone, powdered sugar, lemon juice, zest, vanilla and a pinch of salt until stiff.
- Spread the mascarpone mixture evenly over cooled tart shell. Then top with strawberries and drizzle port glaze all over tart.