Go Back
+ servings

Strawberry Mascarpone Tart

Beautiful & luscious Strawberry Mascarpone Tart.  Shortbread crust w/velvety mascarpone cheese mixture, topped w/glazed strawberries.  Creamy &  berry sweet.

Course Dessert
Cuisine American
Keyword Strawberry, Tart
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 12 servings
Calories 331 kcal
Author Holly Sander


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:

  1. Preheat the oven to 350 degrees with the rack in the middle.
  2. 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.
  3. 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.
  4. 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:

  1. In a medium bowl, mix the mascarpone and 2 tablespoons of sugar together until smooth. Spread the mixture evenly on bottom of the baked crust.

  2. Starting from the center, arrange strawberry halves (bottom ends touching), on the cheese mixture.
  3. 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.

Recipe 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