RECIPE — Strawberry Mascarpone Tart Seriously? Who Thought That Was A Good Idea?

Wine is bottled poetry. — Robert Louis Stevenson

Oh, my goodness, what a disaster. Let’s get this strawberry mascarpone tart recipe sorted out, shall we?

Strawberry Mascarpone Tart Recipe:

Ingredients:

• 1 recipe pie dough (see Pâte Brisée recipe)
• OR 1 sheet of puff pastry, thawed
• 1 egg, whisked
• 2 lbs strawberries, stemmed and quartered
• 1/2 cup granulated sugar
• 1 Tbsp orange zest, divided
• 1 teaspoon lemon juice
• 12 ounces mascarpone cheese
• 1/2 teaspoon vanilla
• 1/3 cup confectioner’s sugar (powdered sugar)
• 1 Tbsp balsamic vinegar (or substitute a teaspoon of lemon juice)

Instructions:

1. If using pie dough, roll out the pie dough and line a 10-inch tart pan with the dough. Prick the bottom of the shell all over with the tines of a fork. Freeze for 20 minutes. Preheat oven to 375°F. Line the tart shell with aluminum foil or parchment paper. Fill at least two-thirds with pie weights or dried beans. Bake for 15 minutes, then remove from oven, let cool, and remove the weights. Return to oven and cook until lightly browned at the edges, about 20 more minutes. Let cool completely.
2. If using puff pastry, roll out the puff pastry sheet to 15x5 inches or 12x12 inches. Place on a baking sheet. Fold the edges over to form a border. Prick the bottom of the pastry with the tines of a fork. Chill for 20 minutes. Preheat oven to 400°F. Use a pastry brush to brush on egg wash over the exposed surfaces. Place in the hot oven and cook until nicely browned all over, about 15 minutes. Remove from oven and let cool completely.
3. Macerate the strawberries in sugar: Gently combine strawberries, half of the orange zest, and the granulated sugar in a large bowl so that the strawberries are coated with sugar. Let them sit to macerate for 30 minutes.
4. Make the mascarpone base: Mix together the mascarpone cheese, confectioner’s sugar, the remaining orange zest, lemon juice, and the vanilla in a medium bowl until well combined. Refrigerate until needed.
5. Make the strawberry balsamic glaze: After the strawberries have macerated for 30 minutes, place a sieve over a bowl and drain the liquid out of the strawberry mixture into the bowl. Take that strawberry liquid and put it in a small saucepan. Add a tablespoon of balsamic vinegar to the saucepan and bring to a boil on medium high heat. Boil until the liquid has reduced to the consistency of syrup, then remove from heat and let cool.
6. Assemble the tart: Spread the mascarpone mixture over the bottom of the tart shell. Arrange the strawberries on top of the mascarpone mixture. Use a pastry brush to brush on the balsamic glaze.

Wine Pairing

To accompany this disaster, I’d recommend a nice glass of Moscato d’Asti from La Spinetta. Its sweet, light flavors will help to balance out the chaos of this recipe. And if you manage to salvage the tart, it might just taste even better with a glass of this delightful wine.

Bon Appétit

If you were able to assemble a Strawberry Mascarpone Tart without turning it into a sloppy, fruit-filled disaster, then kudos to you. Want to take your dessert game to the next level? Smash that subscribe button for more tantalizing tart recipes. And if you’ve cracked the code to creating a tart that’s bursting with creamy mascarpone and sweet, juicy strawberries, don’t keep it to yourself — share your tart expertise in the comments. Otherwise, relish in the sweet success of your Strawberry Mascarpone Tart, and revel in the fact that sometimes the greatest pleasures in life are found in a perfectly crafted dessert.