Strawberry Mascarpone Tart With Port Glaze
Serves: 4
Clair Leannon
1 January 1970
Based on User reviews:
61
Spice
52
Sweetness
55
Sourness
37
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour1 cup
Granulated Sugar1 tsp
Salt1 large
Egg Yolk3 tsp
Pure Vanilla Extract1 tsp
Lemon Juice (fresh)3 tbsps
Water (cold)1 cup
Confectioners Sugar1 tsp
Lemon Zest (grated)Directions:
1
Make tart shell: Blend together flour, sugar, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps
2
Beat together yolk, vanilla, lemon juice, and water with a fork, then drizzle over flour mixture and stir with fork (or pulse) until mixture comes together
3
Gently knead with floured hands on a lightly floured surface until a dough forms, then gently knead 4 or 5 times
4
Press into a 5-inch disk
5
Place in center of tart pan and cover with plastic wrap
6
Using your fingers and bottom of a flat-bottomed measuring cup, spread and push dough to evenly cover bottom and side of pan
7
Prick bottom of tart shell all over with a fork and freeze until firm, about 10 minutes
8
Preheat oven to 375°F with rack in middle
9
Line tart shell with foil and fill with pie weights
10
Bake until side is set and edge is pale golden, about 20 minutes
11
Carefully remove foil and weights and continue to bake until shell is deep golden all over, about 20 minutes more
12
Cool in pan, about 45 minutes
13
Blend together flour, sugar, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps
14
Beat together yolk, vanilla, lemon juice, and water with a fork, then drizzle over flour mixture and stir with fork (or pulse) until mixture comes together
15
Gently knead with floured hands on a lightly floured surface until a dough forms, then gently knead 4 or 5 times
16
Press into a 5-inch disk
17
Place in center of tart pan and cover with plastic wrap
18
Using your fingers and bottom of a flat-bottomed measuring cup, spread and push dough to evenly cover bottom and side of pan
19
Prick bottom of tart shell all over with a fork and freeze until firm, about 10 minutes
20
Preheat oven to 375°F with rack in middle
21
Line tart shell with foil and fill with pie weights
22
Bake until side is set and edge is pale golden, about 20 minutes
23
Carefully remove foil and weights and continue to bake until shell is deep golden all over, about 20 minutes more
24
Cool in pan, about 45 minutes
25
Make filling while tart shell cools: Stir together strawberries and granulated sugar in a bowl and let stand, stirring occasionally, 30 minutes
26
Strain in a sieve set over a small saucepan, reserving berries
27
Add Port to liquid in saucepan and boil until reduced to about 1/4 cup, 10 to 15 minutes
28
Transfer to a small bowl to cool slightly
29
Meanwhile, whisk together mascarpone, confectioners sugar, lemon juice, zest, vanilla, and a pinch of salt until stiff
30
Stir together strawberries and granulated sugar in a bowl and let stand, stirring occasionally, 30 minutes
31
Strain in a sieve set over a small saucepan, reserving berries
32
Add Port to liquid in saucepan and boil until reduced to about 1/4 cup, 10 to 15 minutes
33
Transfer to a small bowl to cool slightly
34
Meanwhile, whisk together mascarpone, confectioners sugar, lemon juice, zest, vanilla, and a pinch of salt until stiff
35
Assemble tart: Spread mascarpone mixture evenly in cooled tart shell, then top with strawberries
36
Drizzle Port glaze all over tart
37
Spread mascarpone mixture evenly in cooled tart shell, then top with strawberries
38
Drizzle Port glaze all over tart