Strawberry Mascarpone Tart with Port Glaze
- 1 1/4 cups all-purpose flour
- 3 tablespoons granulated sugar
- Rounded 1/4 teaspoon salt
- 7 tablespoons unsalted butter, cut into 1/2-inch pieces
- 1 large egg yolk
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon fresh lemon juice
- 3 tablespoons cold water
- 1 1/2 pounds strawberries (about 1 1/2 quarts), trimmed and halved lengthwise
- 1/3 cup granulated sugar
- 3/4 cup ruby Port
- 1 pound mascarpone (about 2 cups)
- 1/4 cup confectioners sugar
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon grated lemon zest
- 3/4 teaspoon pure vanilla extract
- Produce
- 1 1/2 pounds strawberries (1 1/2 quarts)
- Lemon, zest (1/2 teaspoon)
- Cooking & Baking
- All-purpose flour (1 1/4 cups)
- Confectioners sugar (1/4 cup)
- Granulated sugar (8 1/3 tablespoons)
- Vanilla, pure (1 1/4 teaspoon)
- Drinks
- Lemon juice, fresh (1 1/2 teaspoon)
- Water (3 tablespoons)
- Dairy
- Butter, unsalted (7 tablespoons)
- Mascarpone (1 pound)
- Refrigerated
- Egg yolk, large (1)
- Beer, Wine & Liquor
- Ruby port (3/4 cup)
- Other
- Rounded 1/4 teaspoon salt
Preparation
Read recipe preparation on epicurious.com
Social Stats
64.7Rating
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Recipe Stats
Published April 1, 2009 (3 years ago).
20 people saved this recipe.
