Strawberry Mascarpone Tart With Port Glaze Recipe

Name: Strawberry Mascarpone Tart With Port Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For tart shell; 1 1/4 cups all-purpose flour; 3 tablespoons granulated sugar; 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; For filling; 1 1/2 lbs strawberries, trimmed and halved lengthwise (about 1 1/2 quarts); 1/3 cup granulated sugar; 3/4 cup ruby port; 1 lb 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

Servings: persons

For tart shell
1 1/4 cups all-purpose flour
3 tablespoons granulated sugar
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
For filling
1 1/2 lbs strawberries, trimmed and halved lengthwise (about 1 1/2 quarts)
1/3 cup granulated sugar
3/4 cup ruby port
1 lb 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

1
Make tart shell:.
2
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.
3
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, 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.
4
Preheat oven to 375u00b0F with rack in middle.
5
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 20 minutes more. Cool in pan, about 45 minutes.
6
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.
7
Assemble tart: Spread mascarpone mixture evenly in cooled tart shell, then top with strawberries. Drizzle Port glaze all over tart.
8
Cooks' note: Tart shell can be baked 1 day ahead and kept at room temperature.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For tart shell, 1 1/4 cups all-purpose flour, 3 tablespoons granulated sugar, 1/4 teaspoon salt, and more.

Yes, Strawberry Mascarpone Tart With Port Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Strawberry Mascarpone Tart With Port Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions