Strawberry Mascarpone Tart

DessertMother's DayBakingTart

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.)

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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

  • 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.


Tart Shell


  • 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)


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 Macerate strawberries in sugar: 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 Make 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.

4 Make 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, remove from heat and let cool.

make balsamic strawberry glaze for strawberry tart

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

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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25 Comments / Reviews

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Did you make it? Rate it!

  1. 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.

    Jim Grannon (an Irish Jersey boy)

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  2. Sabrina Baxter

    just tried this filling and a pastry dough. it is awesome. i didn’t have any ricotta so i used sour cream with the mascarpone and it was very rich like cheese cake. but light at the same time like a fruit dip. which in my opinion is a good thing.
    i am so glad i came across your recipe it is very hard to find good recipes that have to do with mascarpone and berries in a tart type dish that doesn’t necessarily need ricotta. or that only used ricotta which i can’t seem to keep around very long. we had extra filling and pastry but no more berries so i am going to go back to the store and get me some and make another one for my friend.

  3. Weiwen

    Just baked this. It’s great!!!!! I cut the sugar down somewhat, though.


  4. Amanda from Virginia

    FABULOUS!!! I’m really glad a poster above asked about this sitting over night because I was going to let it. Now I won’t! I’ll assemble tomorrow afternoon for dinner.
    Also, for your reader from China, here’s a sub I used.
    I live in rural Virginia and none of the stores in my area carry mascarpone on a regular basis. I’ve used this recipe a couple of times with great results.

  5. Joanne

    I’m eating this for breakfast right now. SO GOOD! I know, I shouldn’t be eating it for breakfast, but I can’t help it!


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