by Tiffany Ludwig
Here’s what I love about this tart:
1. It's beautiful - so festive when bringing it to brunch or an outdoor party.
2. It's simple - it doesn't overshadow the dinner or fill you up. It's just a sweet and perfect ending to your meal.
3. It's easy to make - great for kids to help celebrate Mom with!
4. Strawberries! - Strawberry season is slow to start this year, but in a few more weeks they will be growing even in NY!
5. It's almost health food - well, I said almost. It is dessert, you know.
6. It's absolutely delicious - enough said!
Strawberry Tart
by Tiffany Ludwig
Serves 8
Ingredients
1 refrigerated pie pastry (you can keep this in the pie tin or move it to a tart pan with removable bottom)
Filling
1/2 cup mascarpone cheese (or cream cheese)
1/2 cup heavy whipping cream
3 tablespoons confectioner sugar
1/2 teaspoon vanilla extract
strawberries - approx 8 oz., halved (about 1 1/2 - 2 cups when halved)
1/4 cup seedless red currant jelly
Preparation
Prick the pie pastry bottom with a fork and bake at 350 degrees for 20-25 minutes, until golden. If it begins to puff while baking just press bubbles down or use pie weights. Cool completely and leave in the pan while you complete the rest of the preparation.
Prepare the strawberries. Gently wash the berries and pat dry. Hull them by inserting a paring knife below the stem and cut around to remove the stem and white core. Slice strawberries in half.
In a large bowl, beat the mascarpone until fluffy and smooth. Add the heavy whipping cream, sugar and vanilla and beat until soft peaks form. Spread the mixture evenly into the baked crust.
Beginning at the outside edge lay the strawberries around the pie to cover completely.
In a small saucepan heat the jelly on medium-low until liquefied, add a touch of water if necessary. Now brush it on top of the strawberries and let set and chill for 1-2 hours. If you used a tart pan remove the pan and serve.
