Is anyone else as excited about this sunny weather as I am? The last few weeks have brought us some incredible summer-like weather (albeit inconsistently), that has me looking forward to warm summer nights. My favorite thing about the coming of a new season is the change in fresh, seasonal ingredients. So as the weather warms up, this Strawberry Mascarpone Tart is the perfect light and fruity dessert to enjoy alfresco with a full glass of rosé.
Aside from frequent bakers, I find that so few people actually own a tart pan, which unfortunately is rather essential to this recipe. The good news is, it’s a small investment to make and can be used to make tarts that range from sweet to savory. The fluted edge adds a pretty little detail, and the removable bottom makes it a breeze to slip the finished product onto a serving dish. My tart pan and other recommended baking supplies are linked below!
Strawberry Mascarpone Tart
Serves 6 to 8
Recipe adapted from Williams-Sonoma
For the dough:
- 1 egg yolk
- 2 tablespoons cold water
- 1 teaspoon vanilla extract
- 1 1⁄4 cups all-purpose flour
- 1⁄3 cup sugar
- 1⁄4 teaspoon salt
- 1 stick cold butter, cubed
For the tart:
- 1 pound mascarpone cheese
- 3 tablespoons honey
- 1 tablespoon fresh lemon juice
- 2 cups strawberries, sliced
- Lemon zest, for garnish (optional)
For the dough:
- In a small bowl, stir together the egg yolk, water and vanilla. Set aside.
- Whisk together the flour, sugar and salt in a large bowl. Add the butter and beat on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and beat just until the dough pulls together. I use my Kitchenaid mixer with the paddle attachment.
- Transfer the dough to a lightly floured work surface and roll out until the dough is approximately 1/8 inch thick, and 2 inches greater in diameter than your tart pan.
- Gently wrap the dough around the rolling pin and transfer to the pan. Carefully press the dough into the bottom and sides, and cut off any excess by running a rolling pin over the top of the pan.
- Cover in plastic wrap and refrigerate until chilled, approximately 30 minutes.
For the tart:
- Preheat the oven to 375°F.
- Place a pie weight in the pastry shell and bake until light golden brown, about 10 to 15 minutes. Transfer to a wire rack and let cool completely.
- In a medium bowl, stir together the mascarpone, honey and lemon juice until combined.
- Spread the mascarpone mixture evenly in the cooled tart shell. Arrange the sliced strawberries on top and sprinkle with the lemon zest, if desired.
Refine Baking Tips
- When preparing dough, it’s incredibly important the ingredients are cold when added, and the dough is not over-worked in order to create a light, flaky crust.
- I find the easiest way to transfer dough is to carefully wrap it around the rolling pin and then unroll it over the top of the pan.
- Since the tart pan has a sharp top edge, running a rolling pin over the top will trim the excess so it peels off neatly (as pictured above).
- Alternatively, if you do not have pie weights handy, you can line the pastry shell with aluminum foil and fill with dry beans.