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Makes
One 10 1/2 inch tart
Author Notes
This dessert takes me back to my strawberry-picking days with my mom during those Michigan summers. It’s a classic pairing of strawberries and cream… the perfect combination of juicy sweet berries, silky smooth mascarpone cheese and a buttery shortbread crust —Holly
Ingredients
- For The Crust:
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1 1/2 cups
All-purpose flour
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9 1/2 tablespoons
cold unsalted butter, cut into pieces
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1/3 cup
sugar
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1/4 teaspoon
salt (rounded teaspoon)
- For The Filling:
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12 ounces
mascarpone cheese
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2 tablespoons
sugar
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1 1/2 to 2 pounds
strawberries, rinsed, dried, hulled and halved lengthwise
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1/3 cup
seedless strawberry jelly (no seeds and no pulp)
Directions
- For The Crust:
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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.
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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.
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Preheat the oven to 350 degrees with the rack in the middle.
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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:
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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.
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Starting from the center, arrange strawberry halves (bottom ends touching), on the cheese mixture.
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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.
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