Part 4 covers the dessert course of my dinner party.
This tart was wonderful and tasted delicious. It was a great end to a wonderful meal!
Strawberry Mascarpone Tart (Gastronomer's Guide)
2 pounds strawberries
1/2 cup granulated sugar
1 teaspoon lemon zest
2 tablespoons lemon juice
12 ounces mascarpone cheese
1/3 cup confectioners sugar
1/2 teaspoon pure vanilla extract
1 tablespoon balsamic vinegar
Remove stems, hull, and halve or quarter strawberries depending on size. In a large bowl, combine strawberries, granulated sugar, lemon zest, and 1 tablespoon lemon juice. Place in refrigerator for at least 30 minutes to macerate.
Meanwhile, in a large bowl, combine the remaining 1 tablespoon lemon juice, mascarpone, vanilla extract, and confectioners sugar. Mix thoroughly until silky smooth. Refrigerate until ready to use.
To make the glaze, strain the macerated strawberries over a small saucepan. Add balsamic vinegar and heat over medium-high until liquid is reduced by more than half. It should foam and thicken to a syrup. Let cool to room temperature.
Spread chilled mascarpone mixture in tart shell. Arrange strawberries on top. Brush with glaze. Serve immediately. Yield: 8 slices.
Tip: A small portion of whole-wheat pastry flour in the dough makes the tart shell extra crispy. If not at hand, use all-purpose flour.
1 cup all-purpose flour
1/4 cup whole-wheat pastry flour (I used APF)
3 tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled, cut into small pieces
1 large egg yolk
3 to 4 tablespoons ice water
In a large bowl, combine flours, sugar, and salt. Mix together with a whisk to aerate
Add butter and work with a pastry blender until mixture resembles course meal.
In a small bowl, beat together egg yolk and 3 tablespoons ice water. Drizzle liquid mixture into dry ingredients. Mix until dough comes together. If too dry, 1 tablespoon ice water can be added.
Form the dough into a flat disc and wrap in plastic. Chill for at least 1 hour before rolling.
Preheat oven to 375 degrees F.
Roll out tart dough between two pieces of plastic wrap to fit a 10-inch fluted tart pan. Carefully lay dough over pan. Press dough up into the sides. Remove excess dough by running rolling pin over pan. Fill any holes or cracks with excess dough.
Chill shell for 10 minutes. Using a fork, prick the bottom of the pan all over. Line the inside of the pan with foil and fill with pie weights. Bake for 10 minutes. Then carefully remove pie weights with foil. Continue to bake until golden brown, about 15 minutes. Let cool completely.