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1
Make the mascarpone cream by combining cream and sugar in a heatproof bowl.
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2
Set bowl over a small saucepan of simmering water, and stir until sugar disolves, about 4 minutes.
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3
Cover with plastic wrap and refrigerate for at least one hour.
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4
Add mascarpone, and wisk until medium peaks form.
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5
Cover and refrigerate until ready to serve.
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6
Make the dough by pulsing flour, salt and sugar together in a food processor or combine with a large fork.
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7
Add butter and pulse until mixture forms coarse crumbs.
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8
Add ice water until dough is just combined.
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9
Shape dough into a disk, wrap in plastic, and refrigerate for at least one hour.
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10
Preheat oven to 350 degrees.
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11
On a floured surface, roll dough to 1/4 inch thickness.
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12
Cut out a 10 inch round, and transfer to a parchment lined rimmed baking sheet.
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13
Refrigerate for at least 1 hour.
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14
Make the filling by cutting the strawberries lengthwise into 1/4 inch thick slices.
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15
Toss with 1/4 cup sugar and the cornstrach, and immediately arrange them on the dough.
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16
Start one inch from the edge, overlapping slices slightly.
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17
Fold edge of dough over strawberries.
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18
Refrigerate for 15 minutes.
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19
Wisk together yolk and water.
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20
Brush dough with the egg wash, and sprinkle with remaining 1 tablespoon sugar.
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21
Dot berries with butter.
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22
Bake until crust is golden brown., 40 to 45 minutes.
