Strawberry Mascarpone Tart


For The Crust:
1½ cups all-purpose flour
1 stick + 1½ tablespoons cold unsalted butter, cut into small pieces
One third cup sugar
¼ rounded teaspoon of salt
For The Filling:
12 ounces mascarpone cheese
1 tablespoon sugar
1½ to 2 pounds strawberries, rinsed, dried, hulled and halved lengthwise
One third cup seedless strawberry jelly (no seeds and no pulp)


For The Crust:
In a food processor, blend the flour, butter, sugar, and salt until crumbs form (this may take up to 1½ minutes). Transfer the dough to a 10½ -inch round tart pan with a removable bottom.
Press the dough evenly into pan and up the sides. Use a measuring cup to press the dough firmly into the bottom and against the sides of the pan. Freeze the crust until firm, about 15 minutes.
Preheat the oven to 350 degrees with the rack in the middle.
Using a fork, prick the crust all over. Bake for 20 to 25 minutes, until lightly golden. Cool the tart completely in the tart pan.
For The Filling:
In a medium bowl, mix the mascarpone and 1 tablespoon of sugar together until smooth. Spread the mixture evenly on bottom of the baked crust.
Starting from the center, arrange strawberry halves (bottom ends touching), on the cheese mixture.
In a small saucepan, heat the jelly on medium-low until liquefied. Gently brush the strawberries with the jelly. Chill the tart in the pan for 1 hour; remove it from the pan just before serving.


Beautiful & luscious Strawberry Mascarpone Tart. Shortbread crust w/velvety mascarpone cheese mixture, topped w/glazed strawberries. Perfect strawberries & cream combo!

Please visit my blog Taste and See for more delicious recipes!


8-10 servings


Monday, February 8, 2016 - 9:41am


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