Description
This elegant Strawberry Mascarpone Tart features a buttery, flaky crust filled with a creamy mascarpone mixture, topped with fresh strawberries and finished with a luscious ruby Port glaze. Perfect for a sophisticated dessert or a special occasion, this tart balances sweet, tangy, and rich flavors with a beautiful presentation.
Ingredients
Scale
Crust
- 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
Strawberries and Glaze
- 1 1/2 pounds strawberries (about 1 1/2 quarts), trimmed and halved lengthwise
- 1/3 cup granulated sugar
- 3/4 cup ruby Port
Mascarpone Filling
- 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
- Make the crust mixture: Blend together the flour, granulated sugar, salt, and butter using your fingertips, a pastry blender, or a food processor until the mixture resembles coarse meal with some pea-sized lumps of butter.
- Add wet ingredients: In a small bowl, beat the egg yolk, vanilla, lemon juice, and cold water with a fork. Drizzle over the flour mixture and stir or pulse just until the dough starts to come together.
- Knead and shape the dough: Turn the dough onto a lightly floured surface and gently knead 4 or 5 times until it forms a cohesive dough. Press into a 5-inch disk and place in the center of a 10-inch fluted tart pan with a removable bottom. Use your fingers and the bottom of a flat measuring cup to spread the dough evenly along the bottom and sides of the pan. Prick the bottom all over with a fork and freeze for about 10 minutes until firm.
- Preheat and blind bake the crust: Preheat your oven to 375°F (190°C) with the rack in the middle position. Line the tart shell with foil and fill with pie weights or dried beans. Bake until the sides are set and the edges are pale golden, about 20 minutes.
- Finish baking the crust: Carefully remove the foil and weights, then continue baking until the crust is deep golden all over, approximately 20 minutes more. Let the tart shell cool in the pan for about 45 minutes.
- Prepare strawberries and syrup: Combine the halved strawberries with granulated sugar in a bowl and let them macerate for 30 minutes, stirring occasionally. Strain the strawberry juice through a sieve into a small saucepan while reserving the berries.
- Reduce the Port for glaze: Add the ruby Port to the strained strawberry liquid in the saucepan and bring to a boil. Reduce the heat and simmer until the liquid reduces to about 1/4 cup, about 10 to 15 minutes. Transfer the glaze to a small bowl to cool slightly.
- Make the mascarpone filling: While the glaze cools, whisk together the mascarpone, confectioners sugar, lemon juice, lemon zest, vanilla extract, and a pinch of salt until the mixture is stiff and creamy.
- Assemble the tart: Spread the mascarpone mixture evenly into the cooled tart shell. Arrange the macerated strawberry halves on top in an attractive pattern.
- Finish with Port glaze: Drizzle the cooled Port glaze evenly over the strawberries and mascarpone. Serve the tart chilled or at room temperature.
Notes
- For best results, use fresh ripe strawberries that are firm and sweet.
- Pie weights or dried beans help keep the tart crust from puffing up during blind baking.
- The mascarpone mixture should be whipped to stiff peaks for a smooth, spreadable filling.
- Allow the Port glaze to cool before drizzling to prevent melting the mascarpone filling.
- This tart is best enjoyed within 1 to 2 days to maintain crust crispness.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: Strawberry tart, mascarpone tart, port glaze dessert, baked tart, fresh strawberry dessert, elegant dessert, spring dessert
