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Challenge: Savoring Spring

Strawberry Mascarpone Tart

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Nothing says spring like Strawberry Mascarpone Tart! With a buttery shortbread crust, a generous layer of velvety mascarpone cheese mixture, and some gently placed sweet and juicy strawberries with a strawberry jelly glaze. Smooth creamy and berry sweet.

Strawberry Mascarpone Tart

  • Yield: 8-10
  • Prep Time: 30 min
  • Cooking Time: 25 min

Ingredients

Preparation

Recipe Tags

For The Crust:
Ingredients:
  • 1½ cups all-purpose flour
  • 1 stick + 1½ tablespoons cold unsalted butter, cut into small pieces
  • One third cup sugar
  • ¼ rounded teaspoon of salt

Instructions:

  • Preheat the oven to 350 degrees with the rack in the middle.
  • In a food processor, blend the flour, butter, sugar, and salt until crumbs form (this may take up to 1½ minutes). Transfer the dough to a 10½ -inch round tart pan with a removable bottom.
  • Press the dough evenly into pan and up the sides. Use a measuring cup to press the dough firmly into the bottom and against the sides of the pan. Freeze the crust until firm, about 15 minutes.
  • into the bottom and against the sides of the pan. Freeze the crust until firm, about 15 minutes. Using a fork, prick the crust all over. Bake for 20 to 25 minutes, until lightly golden. Cool the tart completely in the tart pan.

For The Filling:

Ingredients:

  • 12 ounces mascarpone cheese
  • 1½ to 2 pounds strawberries, rinsed, dried, hulled and halved lengthwise
  • 2 tablespoons sugar
  • One third cup seedless strawberry jelly (no seeds and no pulp)
Instructions:
  • In a medium bowl, mix the mascarpone and 1 tablespoon of sugar together until smooth. Spread the mixture evenly on bottom of the baked crust.
  • Starting from the center, arrange strawberry halves (bottom ends touching), on the cheese mixture.
  • In a small saucepan, heat the jelly on medium-low until liquefied. Gently brush the strawberries with the jelly.
  • Chill the tart in the pan for 1 hour; remove it from the pan just before serving.

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Notes:

  • Prep time: 30 minutes
  • Baking time for crust: 20-25 minutes
  • Cooling time for crust: 60 minutes
  • Time to chill once assembled: 60 minutes

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