Name: Strawberry Mascarpone Tart With Port Glaze Recipe
Prep time: 40 min
Cook time: 45 min
Total time: 2 h 30 min
Cuisine: French
Ingredients: 1 1/4 cups all-purpose flour; 3 tablespoons granulated sugar; Rounded 1/4 teaspoon salt; 7 tablespoons unsalted butter, cut into 1/2-inch pieces; 1 large egg yolk; 1/2 teaspoon pure vanilla extract; 1/2 teaspoon fresh lemon juice; 3 tablespoons cold water; 1 1/2 pounds strawberries (about 1 1/2 quarts), trimmed and halved lengthwise; 1/3 cup granulated sugar; 3/4 cup ruby Port; 1 pound mascarpone (about 2 cups); 1/4 cup confectioners sugar; 1 teaspoon fresh lemon juice; 1/2 teaspoon grated lemon zest; 3/4 teaspoon pure vanilla extract

Ingredients

1 1/4 cups all-purpose flour

3 tablespoons granulated sugar

Rounded 1/4 teaspoon salt

7 tablespoons unsalted butter, cut into 1/2-inch pieces

1 large egg yolk

1/2 teaspoon pure vanilla extract

1/2 teaspoon fresh lemon juice

3 tablespoons cold water

1 1/2 pounds strawberries (about 1 1/2 quarts), trimmed and halved lengthwise

1/3 cup granulated sugar

3/4 cup ruby Port

1 pound mascarpone (about 2 cups)

1/4 cup confectioners sugar

1 teaspoon fresh lemon juice

1/2 teaspoon grated lemon zest

3/4 teaspoon pure vanilla extract

Instructions

Step 1: In a bowl, blend together the flour, sugar, salt, and butter using your fingertips, a pastry blender, or a food processor until the mixture resembles coarse meal with some pea-sized butter lumps.

Step 2: Beat the egg yolk, vanilla extract, lemon juice, and cold water together with a fork. Drizzle this over the flour mixture and stir (or pulse) until the dough just comes together.

Step 3: Turn the dough onto a lightly floured surface and gently knead 4 or 5 times until it forms a cohesive dough. Shape into a 5-inch disk.

Step 4: Place the dough disk in the center of a 10-inch fluted tart pan with a removable bottom. Cover with plastic wrap, then press the dough evenly over the bottom and up the sides of the pan using your fingers and the bottom of a flat measuring cup. Prick the dough all over with a fork and freeze until firm, about 10 minutes.

Step 5: Preheat oven to 375°F (190°C) with the rack in the middle. Line the tart shell with foil and fill with pie weights or dried beans. Bake for about 20 minutes until sides are set and edges are pale golden. Remove foil and weights carefully and bake another 20 minutes until the shell is deep golden. Let cool in the pan for about 45 minutes.

Step 6: Combine the strawberries and granulated sugar in a bowl and let them sit for 30 minutes, stirring occasionally.

Step 7: Strain the strawberry juice through a sieve into a small saucepan, reserving the berries. Add the Port to the juice and boil until reduced to about 1/4 cup, about 10 to 15 minutes. Let the glaze cool slightly.

Step 8: Meanwhile, whisk together the mascarpone, confectioners sugar, lemon juice, lemon zest, vanilla extract, and a pinch of salt until the mixture is stiff and smooth.

Step 9: Spread the mascarpone mixture evenly into the cooled tart shell, then arrange the macerated strawberries on top. Drizzle the Port glaze over the tart to finish.

Tips & Variations

For a nuttier crust, substitute 1/4 cup of flour with finely ground almonds or almond meal.

If you prefer a less sweet glaze, reduce the sugar on the strawberries or choose a drier Port.

Fresh raspberries or blueberries can be mixed with the strawberries for added color and flavor.

Make sure to chill the dough well before baking to prevent shrinking and maintain that perfect crisp edge.

FAQs

Can I make the tart crust ahead of time?

Yes, the crust can be made and blind-baked a day in advance. Keep it covered at room temperature or refrigerated until assembling the tart.

What can I substitute for Port if I don’t have any?

You can use another sweet red fortified wine like Madeira or Marsala, or a reduced berry juice for a non-alcoholic option. The flavor will be slightly different but still delicious.