Rustic Strawberry Tart with Mascarpone Cream Recipe by Michele Grason.

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Prep time: 40 Minutes	American
Cook time: 40 Minutes	Servings: 8

• Current rating: 8.0
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Nutrition Facts

Amount Per Serving	%DV
Serving Size 119g
Recipe makes 8 servings
Calories 255
Calories from Fat 60	24%
Total Fat 6.85g	9%
Saturated Fat 3.81g	15%
Trans Fat 0.0g
Cholesterol 45mg	15%
Sodium 345mg	14%
Potassium 137mg	4%
Total Carbs 43.37g	12%
Dietary Fiber 2.2g	7%
Sugars 10.56g	7%
Protein 5.14g	8%

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Ingredients Convert Measures

• MASCARPONE CREAM
• 3/4 cup heavy cream
• 2 tablespoons sugar
• 3/4 cup mascarpone cheese
• DOUGH
• 2 1/2 cups all-purpose flour
• 1 1/8 teaspoon salt
• 1 teaspoon sugar
• 8 ounces cold unsalted butter, cut into small pieces
• 1/3 cup plus 2 tablespoons ice water
• STRAWBERRY FILLING
• 1 pound strawberries, hulled
• 1/4 cup plus 1 tablespoons sugar
• 2 teaspoons cornstrach
• 1 large egg yolk
• 1 tablespoon water
• 1 tablespoon cold unsalted butter, cut into small pieces

Directions

1. Make the mascarpone cream by combining cream and sugar in a heatproof bowl. Set bowl over a small saucepan of simmering water, and stir until sugar disolves, about 4 minutes. Cover with plastic wrap and refrigerate for at least one hour. Add mascarpone, and wisk until medium peaks form. Cover and refrigerate until ready to serve.
2. Make the dough by pulsing flour, salt and sugar together in a food processor or combine with a large fork. Add butter and pulse until mixture forms coarse crumbs. Add ice water until dough is just combined. Shape dough into a disk, wrap in plastic, and refrigerate for at least one hour. Preheat oven to 350 degrees. On a floured surface, roll dough to 1/4 inch thickness. Cut out a 10 inch round, and transfer to a parchment lined rimmed baking sheet. Refrigerate for at least 1 hour.
3. Make the filling by cutting the strawberries lengthwise into 1/4 inch thick slices. Toss with 1/4 cup sugar and the cornstrach, and immediately arrange them on the dough. Start one inch from the edge, overlapping slices slightly. Fold edge of dough over strawberries. Refrigerate for 15 minutes.
4. Wisk together yolk and water. Brush dough with the egg wash, and sprinkle with remaining 1 tablespoon sugar. Dot berries with butter. Bake until crust is golden brown., 40 to 45 minutes.

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