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1
For the tart shell:
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2
Add the flour, sugar, salt, and butter in a medium bowl, mix together with your fingers until mixture resembles coarse meal.
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3
Add the yolk, vanilla, lemon juice, and water in a small bowl, mix with a fork, then pour over flour mixture and stir with a wooden spoon until mixture comes together.
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4
On a lightly floured working surface, knead until a dough forms, then knead for about 5 times.
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5
Press into a 5-inch disk.
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6
Put in the center of a tart pan that is coated with cooking spray or grease with butter, and cover with a plastic wrap.
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7
Spread and push the dough to evenly cover the bottom and the sides of the pan with your fingers.
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8
Prick the bottom of tart shell all over with a fork and freeze until firm, about 15 minutes.
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9
Positon the rack in the middle of the oven, then preheat oven to 375F.
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10
Line a large sheet of foil over the tart and fill with the pie weights or dried rice, beans.
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11
Bake until the side is set and edge just starts to become golden, 18 to 22 minutes.
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12
Gently remove the foil and weights, keep baking until the entire shell is deeply golden, 18 to 22 minutes or more.
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13
Let cool in the pan on a wire rack for 1 hour.
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14
Meanwhile make the filling:
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15
Add the strawberries and sugar in a large bowl and allow to stand, stirring once or twice, half an hour to 40 minutes.
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16
Strain in a sieve set over a small saucepan, reserving the berries.
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17
Pour the Port to the liquid in the saucepan and boil until reduced to about 1/4 cup, about 15 minutes.
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18
Transfer to a small bowl to cool for a few minutes.
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19
Meanwhile, add the mascarpone cheese, powdered sugar, lemon juice, zest, vanilla, and a pinch of salt in a large bowl with an electric mixer, beat until stiff and fluffy.
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20
To assemble the tart:
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21
Scape the mascarpone cheese mixture in the cooled tart shell, evenly spread it.
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22
Arrange the strawberries over the cheese mixture.
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23
Brush Port glaze all over the berries and drizzle the remaining glaze over the tart.
