Make Ahead

Strawberry-Mascarpone Tart

August 26, 2009
3 Ratings
Photo by James Ransom
Author Notes

This tart lends itself to adaptation. Try nectarines, blackberries, plums, or peaches instead of strawberries. Just make sure the fruit is delicious! You could also use grappa or vin santo in place of the rum. —eeshani

Test Kitchen Notes

WHO: eeshani is a graduate student from Champaign, Illinois.
WHAT: The show-stopping dessert to make all summer long.
HOW: Whip up the dough in a food processor, freeze it, bake it, and fill with your mascarpone mixture. Garnish it with fresh strawberries, and admire it.
WHY WE LOVE IT: If you're craving pies or tarts this summer, this recipe is the closest thing you'll get to no-bake; the filling and topping are cool, making it a joy to eat in the dog days of summer. As eeshani says, this tart lends itself to endless adaptation; feel free to riff on the fruit and the alcohol.
—The Editors

  • Serves 6
  • Crust
  • 2 tablespoons cream
  • 1 egg yolk
  • 1 stick of butter
  • 1.5 cups flour
  • 1 pinch salt
  • Filling
  • 1 quart strawberries
  • 8 ounces chilled mascarpone
  • 1 tablespoon rum
  • 1/4 cup vanilla sugar (can substitute plain sugar)
  • 1 teaspoon pure vanilla extract
  • 1 sprig mint (optional)
In This Recipe
  1. For the crust: Combine the egg yolk and cream. In a food processor, pulse together the butter, sugar, salt, and flour until you have something that resembles coarse meal. With the motor running, pour in the egg yolk and cream. Process until the dough comes together in a ball around the blade.
  2. Remove dough from the processor bowl. Bring together into a ball quickly. Press into an 8-inch removable-bottom fluted tart pan. Pierce lightly with fork all over the crust. Butter the shiny side of a piece of aluminium foil and cover the tart pan tightly. Freeze for at least two hours.
  3. Preheat the oven to 375 F. Bake the tart pan (on a baking sheet) for 15 minutes. Remove the foil and continue baking another 10 minutes. Allow the crust to cool completely.
  4. Wash and pat dry strawberries. Next, hull and slice them. Combine the sliced strawberries with remaining 2 tablespoons sugar. Allow them to rest for 15 minutes.
  5. While the crust is in the oven, start on the filling. Combine the mascarpone, rum, 2 tablespoons of sugar, and vanilla extract and whisk until glossy. (NOTE: the filling may separate if the mascarpone is not chilled so work quickly.) Taste and adjust sugar if necessary. Chill the filling while the crust cools.
  6. When the crust has cooled completely, spread the filling over it using a rubber spatula. Next, arrange the sliced strawberries over the the filling. Garnish with mint, if using. Return assembled tart to fridge if not serving immediately. Tart is best eaten the day it is made.

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