Strawberry Mascarpone Tart With Port Glaze
Strawberry Mascarpone Tart With Port Glaze is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. 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.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBlend 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.
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.
Spread mascarpone mixture evenly in cooled tart shell, then top with strawberries.
Drizzle Port glaze all over tart.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.