How lucky are you?? You are getting TWO food posts today. This one will highlight a fabulous dessert, Strawberry Marscapone Tart with a Port reduction, and the second post will feature The Dude! That’s right, my dear husband is going to share with you all his fabulous Chicken Marsala recipe.
Before we get into the recipe, here are a few important items you need for making this dessert. Of course, you need a 10″ tart pan, but you really need the following items to create a perfect tart crust.
Food processor + flour, butter, etc. = Easiest Pie Crust in the World! Seriously, you really need to invest in a good food processor. I love my Cuisinart! Is it wrong?
Hybrid rolling pin thingy. (That’s the technical name.) I bought this years ago at a Pampered Chef party. If you have any worries at all about rolling out dough try this. I hope Pamper Chef still makes these. Pat your disc of dough into the bottom of the pan and roll it out with this handy little tool. No worries with trying to transfer dough (especially soft doughs like this one) from your surface to your pie or tart pan.
Pie weights. Yes, you can use dried beans but using these makes me feel all “chef-y.”
Strawberry Marscapone Tart with Port Reduction
For tart shell:
- 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
Make tart shell:
Blend together flour, sugar, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Beat together yolk, vanilla, lemon juice, and water with a fork, then drizzle over flour mixture and stir with fork (or pulse) until mixture comes together.
Gently knead with floured hands on a lightly floured surface until a dough forms, then gently knead 4 or 5 times. Press into a 5-inch disk. Place in center of tart pan and cover with plastic wrap. Using your fingers and bottom of a flat-bottomed measuring cup, (or that cool hybrid rolling pin thingy!) spread and push dough to evenly cover bottom and side of pan. Prick bottom of tart shell all over with a fork and freeze until firm, about 10 minutes.
Preheat oven to 375°F with rack in middle.
Line tart shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, about 20 minutes. Carefully remove foil and weights and continue to bake until shell is deep golden all over, about 10 minutes more. WATCH THAT IT DOESN’T BURN! I almost had a pie crust fatality making this! Cool in pan, about 45 minutes.
Make filling while tart shell cools:
Stir together strawberries and granulated sugar in a bowl and let stand, stirring occasionally, 30 minutes. Strain in a sieve set over a small saucepan, reserving berries. Add Port to liquid in saucepan and boil until reduced to about 1/4 cup, 10 to 15 minutes. Transfer to a small bowl to cool slightly.
Meanwhile, whisk together mascarpone, confectioners sugar, lemon juice, zest, vanilla, and a pinch of salt until stiff.
Spread mascarpone mixture evenly in cooled tart shell, then top with strawberries. Drizzle Port glaze all over tart.
A perfect spring dessert to end a lovely meal.