Strawberry Mascarpone Tart

By • January 25, 2016 0 Comments

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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 crustHolly


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)
  1. 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.
  2. 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.
  3. Preheat the oven to 350 degrees with the rack in the middle.
  4. 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)
  1. 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.
  2. Starting from the center, arrange strawberry halves (bottom ends touching), on the cheese mixture.
  3. 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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