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1
In a large bowl, mix together the orange zest and sugar.
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2
Add the butter, salt and flour, and work mixture with your fingers until ingredients are course and crumbly.
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3
Next add the egg yolk and mix with you hands until the dough is pale yellow.
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4
Add vanilla, and work the dough until it holds together, adding a tbsp or two of the ice water as needed.
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5
Form the dough into a ball, wrap in plastic, and refrigerate for at least 1/2 hour.
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6
Preheat oven to 350.
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7
Roll out the chilled dough on a lightly floured surface.
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8
Place it into a 10 pie plate, crimp the edges, and poke the bottom of the crust in several places with a fork.
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9
Bake in oven for about 15 minutes, or until crust is light and golden.
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10
Set crust aside to cool.
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11
Chop the strawberries into bite size pieces.
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12
Next mix the mascarpone cheese, confectioners sugar and oj concentrate (or liqueur) in a bowl.
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13
Fold in half of the strawberries, and refrigerate until ready to fill the tart shell.
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14
Dissolve the cornstarch in the cold water and combine with the orange juice concentrate and confectioners sugar in a small saucepan.
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15
Heat until it bubbles; then stir on low heat for 1 to 2 minutes, until it thickens to a syrup.
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16
Cool the syrup to room temperature, and then stir in the amaretto.
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17
Coat the remaining strawberries with the glaze.
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18
Spread the mascarpone filling evenly in the pastry shell.
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19
Arrange the glazed strawberries in one or two rings around the edge of the tart, reserving four large halves for the center.
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20
Drizzle on any remaining glaze.
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21
Chill the tart until ready to serve.
