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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
Makes one 10 1/2 inch tart
For The Crust:
- 1 1/2 cups All-purpose flour
- 9 1/2 tablespoons cold unsalted butter, cut into pieces
- 1/3 cup sugar
- 1/4 teaspoon salt (rounded teaspoon)
- 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:
- 12 ounces mascarpone cheese
- 2 tablespoons sugar
- 1 1/2 to 2 pounds strawberries, rinsed, dried, hulled and halved lengthwise
- 1/3 cup seedless strawberry jelly (no seeds and no pulp)
- 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.
- This recipe was entered in the contest for Your Best Tart