STRAWBERRY MASCARPONE TART WITH PORT GLAZE
This time of year, you can't have too many fruit tarts. Here, ripe strawberries drizzled with Port glaze top a luxurious no-bake mascarpone filling. The press-in crust, by the way, is a breeze to make.
Provided by khushboo
Categories Tarts
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Make tart shell:.
- Blend together flour, sugar, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Beat together yolk, vanilla, lemon juice, and water with a fork, then drizzle over flour mixture and stir with fork (or pulse) until mixture comes together.
- Gently knead with floured hands on a lightly floured surface until a dough forms, then gently knead 4 or 5 times. Press into a 5-inch disk. Place in center of tart pan and cover with plastic wrap. Using your fingers and bottom of a flat-bottomed measuring cup, spread and push dough to evenly cover bottom and side of pan. Prick bottom of tart shell all over with a fork and freeze until firm, about 10 minutes.
- Preheat oven to 375°F with rack in middle.
- Line tart shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, about 20 minutes. Carefully remove foil and weights and continue to bake until shell is deep golden all over, about 20 minutes more. Cool in pan, about 45 minutes.
- Make filling while tart shell cools: Stir together strawberries and granulated sugar in a bowl and let stand, stirring occasionally, 30 minutes. Strain in a sieve set over a small saucepan, reserving berries. Add Port to liquid in saucepan and boil until reduced to about 1/4 cup, 10 to 15 minutes. Transfer to a small bowl to cool slightly. Meanwhile, whisk together mascarpone, confectioners sugar, lemon juice, zest, vanilla, and a pinch of salt until stiff.
- Assemble tart: Spread mascarpone mixture evenly in cooled tart shell, then top with strawberries. Drizzle Port glaze all over tart.
- Cooks' note: Tart shell can be baked 1 day ahead and kept at room temperature.
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fagbuaro wale
[email protected]Overall, I thought this tart was a good recipe. It was easy to make and the results were impressive.
Tomas Maslauskas
[email protected]This tart was a bit too sweet for my taste, but I think it would be perfect for someone with a sweet tooth.
Maria Shah
[email protected]I had some trouble getting the crust to come together, but the end result was worth it. The tart was beautiful and delicious.
Asheikh Usman Tijjani
[email protected]The port glaze really makes this tart special. It adds a depth of flavor that you don't get with a traditional glaze.
Shane Butler
[email protected]I made this tart for my family and they loved it! The crust was flaky and the filling was sweet and tangy. I will definitely be making this again.
Suman Tmg
[email protected]This strawberry mascarpone tart was a hit at my last dinner party! The port glaze added a touch of elegance and the mascarpone filling was creamy and delicious. I highly recommend this recipe.