Strawberry Mascarpone Tart

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Tart with fresh strawberries, macerated in sugar, over a creamy mascarpone base and brushed with a balsamic glaze.

Photography Credit: Elise Bauer

Strawberries are in season now in California (even in my little garden) and the markets are filled with them. One of my favorite desserts on this site is a mascarpone mousse with strawberries in a balsamic syrup.

The combination of balsamic vinegar and sweetened strawberries is one of those heaven-made matches that you simply must try if you haven’t already. (Sprinkle a little good quality, aged balsamic over some sugar macerated strawberries and you’ll see what I mean.)

Combine that with a sweetened mascarpone base, and it’s just, well, really really good. Like eat the whole batch and forget about dinner good.

Strawberry Mascarpone Tart

This week I experimented with putting these ingredients to work in a strawberry tart, happily for the family (dad had a box of strawberry jello out on the kitchen counter to prepare and when I told him I was making a strawberry tart, he said, “well, if you must,” smiled, and put the box away.)

I made a tart crust using my standard pâte brisée recipe in a tart pan and also experimented with some frozen puff pastry.

Both work fine, I loved the taste and flakey texture of the puff pastry though I had a bit of trouble rolling it out to a size large enough to hold a comparable amount of filling and strawberries as the tart pan.

My advice is to just use a crust you are most comfortable with. You’ll need to bake the crust first, as this tart is a no-bake tart. I experimented with mascarpone and ricotta combinations, my preference is straight mascarpone for the tart, but experiment and see what you like.

Strawberry Mascarpone Tart Recipe

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  • Prep time: 1 hour, 30 minutes
  • Cook time: 35 minutes
  • Yield: Serves 6 to 8

You can bake the tart shell a day ahead of time, keep at room temperature (do not chill). Fill the shell with filling and strawberries just before serving.

Ingredients

Tart Shell

OR

  • 1 sheet of puff pastry, thawed
  • 1 egg, whisked

Filling and Glaze

  • 2 lbs strawberries, stemmed and quartered
  • 1/2 cup granulated sugar
  • 1 Tbsp orange zest, divided
  • 1 teaspoon lemon juice
  • 12 ounces mascarpone cheese (can also use 8 ounces mascarpone mixed in with 4 ounces of ricotta or 4 ounces of whipped cream)
  • 1/2 teaspoon vanilla
  • 1/3 cup confectioner's sugar (powdered sugar)
  • 1 Tbsp balsamic vinegar (substitute a teaspoon of lemon juice if you don't have balsamic)

Method

1a 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 - dried beans, rice, or ceramic or metal pie weights.

Bake initially for 15 minutes, then remove from oven, let cool enough to handle, and remove the aluminum foil or parchment paper and pie weights. Return to oven and cook until lightly browned at the edges, about 20 more minutes. Let cool completely.

1b Using Puff Pastry Roll out puff pastry sheet to 15x5 inches or 12x12 inches. Place on a baking sheet. Fold the edges over to form a border. Prick bottom of pasty with tines of a fork. Chill for 20 minutes.

Preheat oven to 400°F. Use a pastry brush to brush on egg wash over exposed surfaces. Place in hot oven and cook until nicely browned all over, about 15 minutes. Remove from oven to a rack, let cool completely.

2 Gently combine strawberries, half of the orange zest, and the granulated sugar in large bowl so that the strawberries are coated with sugar. Let sit to macerate for 30 minutes.

3 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.

4 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, remove from heat and let cool.

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5 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.

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Strawberry Mascarpone Tart

Showing 4 of 25 Comments

  • jim grannon

    In place of the balsamic I use a lightly sweetened rum Sauce and let it sink in for afew hours before serving and use small puff or pie crust tart shells for it.
    This comes from my childhood roots in the Newark NJ area and an Italian bakery called Ditti Ferrara’s.
    I’ve lived in florida for 15 years now and I haveta tell ya that although the climate is wonderful, you can’t get decent pizza, Italian bread, Italian cooking or pastry unless you make it yourself.
    I don’t miss shoveling snow but I sure miss the food. Our extended family had Italian, polish, a lithuanian or two and mostly Irish folk (whose food Isn’t worth mentioning).
    I had a Sicilian uncle–by marriage– who was the best Italian cook ever. He taught me how to make tomato sauce, meatballs , sausage and bracciola as well as veal dishes.
    So I rarely dine out Italian down here in Tampa Bay because mine is better–and cheaper. And I’m pretty sure my Uncle Fred would back me up on this if he were alive. He was a carpenter and although I couldn’t saw a piece of wood or hammer a nail to his satisfaction, he raved about my saltimboca and spinach. then of course, he whacked me in the head and told me I should follow his instructions instead of inventing. He was one of my heroes.

    Cheers,
    Jim Grannon (an Irish Jersey boy)

  • María

    Oh your tart is so beautiful!!

    Have you tried the pâte brisée recipe recently posted on David Lebovitz’ blog? I wonder how that would taste with your tart. YUM!

    I have not tried that recipe (boil water and butter first, then add flour) but I’m sure if David likes it, it’s a good one. ~Elise

  • June

    Beautiful! Try a little fresh ground black pepper on the strawbs with balsamic – yum. Funny, I just made one too, but used half mascarpone, half cream cheese. Wish I’d thought of the balsamic though. Oh well, just have to make another one! Darn.

  • Bria

    Have you ever tried balsamic from
    Zingerman’s
    ? There’s balsamic vinegar and there’s balsamic vinegar, and they definitely sell the latter. The best I’ve ever had with strawberries was a 10-year aged variety they carry – the extra aging added so much sweetness and depth that really brought out the best in the berries. (I don’t have any affiliation with Zingerman’s – just a former Ann Arbor resident.)

    I think a giant flat of strawberries for jam and tarts are in my immediate future!

  • Summer

    Elise~
    Would you recommend assembling the tart the evening prior to an event? It might be absolutely fine, but I was thinking that the crust may become soggy if I do. Also, if you don’t recommend to assemble the tart the night before, do you think that it would be alright to prepare the separate components and whip it up in the morning?
    Thanks for your help with this tidbit.

    I definitely do not recommend assembling this tart ahead of time. You can bake the tart shell (do not refrigerate), and mix the mascarpone ingredients together and chill. But if you let the strawberries sit too long in sugar, they will become soggy. Assemble right before serving. ~Elise

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