Strawberry Mascarpone Tart
There is nothing as 'summer lovin' as berries and no berry more demurely attractive than the strawberry. And no berry tart more pretty and easy to make than the Strawberry Mascarpone Tart!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/3 cup all purpose flour
- 3 tbsp sugar
- 1/2 tsp salt
- 1 lemon, grated zest of
- 8 tbsp cold butter, cut to pieces
- 1 large egg lightly beaten
- 1 tsp vanilla extract
Instructions
- 1
Combine the flour, sugar, salt and zest together and mix with your fingers until the zest has been thoroughly combined with other ingredients.
- 2
Toss in the cold butter pieces and use a bread knife, fork or dough cutter to continue chopping the butter into pieces and mixing it in with the flour mixture until it all becomes a crumbly mixture, with big pieces and small pieces is fine.
- 3
Add in your lightly beaten egg and the vanilla extract and toss to incorporate. Handle it as little as possible.
- 4
Lightly shape the dough into a disk, wrap and chill for an hour or overnight.
- 5
Roll out the chilled dough on a lightly floured surface to an 11 inch circle.
- 6
Lightly flour the top of the dough and your rolling pin and then roll the dough around the rolling pin in order to pick up and deposit over your 9 inch tart pan.
- 7
Fit the dough into the pan and trim off the excess dough. Prick the bottom of crust with a fork at 1 inch intervals.
- 8
Wrap and put in the freezer for 2 hours or until frozen.
- 9
Preheat oven to 400 F.
- 10
Fill the crust with beans or whatever you have on hand (I used rice). Bake for 20 minutes until just golden brown.
- 11
Let cool and then add the filling and topping.