How sweet it is…Strawberry Mascarpone Tart.
Someone recently asked me what food came to mind when I thought of spring. My first thought was, “strawberries!” I remember those Michigan springs vividly: me and my family at the strawberry patch picking strawberries for what seemed like days. The weather was beautiful – warm and sunny but not too hot – the berries were abundant, literally jumping off the plants into our flats. The real work began once we got them home. The story goes like this: a girl, her mostly dull paring knife (I was 8) and her strawberries…de-stemming and hulling quarts and quarts and quarts of red juicy plump fruit. Except for those I ate … which was A LOT!
My fingers (and lips) were stained red for days and days from the bright crimson fruit. Mom would go to work making jam and freezing those berries like it was her job. I seriously have no idea where she found the energy…4 kids, a husband, a full-time job, volunteering, canning and freezing her entire 2 acre garden, plus every piece of fruit she could get her hands on!! Super woman redefined my friend: her name is really Edith! (Real talk, where is the superhero emoji!!)
One of the most exciting parts of this strawberry pilgrimage was the desserts that followed. Oh yes – Sunday dinner would showcase Strawberry Shortcake with mom’s homemade flaky biscuits or her infamous Strawberry Rhubarb Pie (my all-time favorite) or maybe just some sliced strawberries over vanilla ice cream. Whatever it was… all of it was fresh, delicious and dreamy.
Things have changed a bit since I was 8 years old. I don’t get to the strawberry patch that often, I definitely don’t get to enjoy mom’s baked goods any more, and there’s not a whole lot of canning and freezing going on. But one thing remains the same: my love of those sweet juicy berries. One bite and I’m back home hulling berries with those rosy juices running down my arms.
Strawberries are undeniable, always delicious. They are the perfect star ingredient for so many delectable sweet and savory dishes. One that is very close to my heart is this beautiful and luscious Strawberry Mascarpone Tart. There’s just nothing like the yummy strawberries and cream flavor – it’s truly the perfect match. Totally swoon-worthy!!
It’s smooth and creamy and berry sweet.? It has a shortbread crust, which I could just eat all by itself – all buttery and good. With a generous layer of velvety mascarpone cheese mixture, then some gently placed sweet and juicy strawberries in a pretty pattern. And the addition of some strawberry jelly glaze to the berries – and tahdah… the most beautiful and delicious dessert of all time!
The Strawberry Mascarpone Tart.
Strawberry Mascarpone Tart
Beautiful & luscious Strawberry Mascarpone Tart. Shortbread crust w/velvety mascarpone cheese mixture, topped w/glazed strawberries. Creamy & berry sweet.
For The Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup PLUS 1½ tablespoons cold unsalted butter, cut into small pieces
- 1/3 cup sugar
- 1/4 teaspoon salt (rounded)
For The Filling:
- 12 ounces mascarpone cheese
- 2 tablespoons sugar
- 2 pounds strawberries, rinsed, dried, hulled and halved lengthwise
- 1/3 cup seedless strawberry jelly, no seeds and no pulp
For The Crust:
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.
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:
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.
- Prep time: 30 minutes
- Baking time for crust: 20-25 minutes
- Cooling time for crust: 60 minutes
- Time to chill once assembled: 60 minutes
Decide to eat #SundaySupper together at least once a month and use these amazing #SundaySupper Sweet & Savory Pies to get you started!
Sweet As Pie
- Apple Browned Butter Tart by The Chef Next Door
- Banana Cream Pie from Recipes Food and Cooking
- Blood Orange Pie from The TipToe Fairy
- Brown Sugar Pie from Hezzi-D’s Books and Cooks
- Cherry Chocolate Brownie Pie from Sew You Think You Can Cook
- Chocolate Macadamia Nut Tart from Desserts Required
- Chocolate Pudding Pie from The Bitter Side of Sweet
- Coconut Cream Pie from Family Foodie
- Easy Lemon Pie from Basic N Delicious
- Fresh Lemon Hand Pies from From Gate to Plate
- German Sweet Chocolate Cream Pie from Meal Planning Magic
- Gluten-Free Chocolate Cherry Pie from NinjaBaker
- Gluten Free Mini Irish Cream Chocolate Mousse Pies from Cupcakes & Kale Chips
- Grapefruit Pie from Culinary Adventures with Camilla
- Homemade Oatmeal Creme Pies from Pies and Plots
- Irish Cream Coffee Mud Pie from The Crumby Cupcake
- Leaf Topped Apple Pie from That Skinny Chick Can Bake
- Magic Cookie Bar Pie from Moore or Less Cooking
- Mixed Berry Hand Pies from My Imperfect Kitchen
- No Bake Blueberry Cheesecake Pie from Feeding Big and More
- No Bake Blueberry Mini Filo-Pies from Hardly A Goddess
- No-Bake Mixed Berry Cream Cheese Tart from Magnolia Days
- Orange Meringue Pie from Cindy’s Recipes and Writings
- Paifala (Samoan Pineapple Half Moon Pies) from Tara’s Multicultural Table
- Peanut Butter Chocolate Chip Pie from Sweet Mornings
- Perfect Manhattan Pie from The Texan New Yorker
- Pineapple Meringue Pie from A Day in the Life on the Farm
- Quick Swiss Apple Pie from Confessions of a Cooking Diva
- Raspberry Cheesecake Pudding Pie from Flour On My Face
- Strawberry Mascarpone Tart from Taste And See
- Beef & Red Wine Pie from Wholistic Woman
- Cauliflower Cheese Pie with Grated Potato Crust from Food Lust People Love
- Chard and Parsnip Galette from Caroline’s Cooking
- Chicken Tamale Pie from Rants from my Crazy Kitchen
- Cornish Pasties from Palatable Pastime
- Homity Pie (British Potato Leek Pie) from Curious Cuisiniere
- Italian Cheesy Artichoke and Asparagus Phyllo Pie from La Bella Vita Cucina
- Italian Hand Pies from Brunch-n-Bites
- Irish Shepherd’s Pie from The Freshman Cook
- Jamaican “No-Beef” Patties from What Smells So Good?
- Mini Swiss Quiches from Family Around The Table
- Mushroom Swiss Quiche from Renee’s Kitchen Adventures
- Pizza Rustica from Monica’s Table
- Salmon Pot Pie from Bobbi’s Kozy Kitchen
- Savory and Spicy Mincemeat Pie from eating in instead
- Shepherd’s Pie Hand Pies from Our Good Life
- Skillet Shepherd’s Pie from Life Tastes Good
- Spaghetti Pie from Grumpy’s Honeybunch
- Spicy Korean Cottage Pie from kimchi MOM
- Taco Hand Pies from Kitchen Gidget
- Weeknight Chicken Pot Pie from Books n’ Cooks
- Plus: Baked Puerto Rican Meat Pies and More Pie Recipes from Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement