Strawberry Tart Recipe

ByFrancis Mead

My favorite desserts are those that let the natural sweetness of fresh fruit shine. My Strawberry Tart is a perfect example of that.

With a buttery crust made of 1 1/4 cups of all-purpose flour and 1/2 cup of chilled unsalted butter, that forms a perfect base for the dessert. With a 1/2 cup of mascarpone sweetened with 1/4 cup of confectioners’ sugar and a hint of vanilla, the creamy filling perfectly balances the tartness of the lemon zest.

Topped with a pound of fresh strawberries and a glossy apricot jam glaze, the tart is stunning. It’s not only a showcase of the quintessence of each ingredient, but also a palette for a delightful combination of the richness of the jam, the creaminess of the filling, and the freshness of the fruit.

Ingredients photo for Strawberry Tart Recipe

Ingredients

Ingredients photo for Strawberry Tart Recipe

Flour that serves all purposes: Delivers structure; a carbohydrate source.

Butter, unsalted: Supplies richness and flakiness; is high in fat.

Sugar in crystalline form: Imparts sweetness to the crust; rich in carbohydrates.

Mascarpone cheese: Creamy consistency; levels of fat and protein.

Strawberries: Sweet and juicy; plentiful in fiber and vitamin C.

Jam made from apricots: Sweetness; fruitiness; enhanced flavor.

Ingredient Quantities

  • 1 1/4 cups all-purpose flour

  • 1/2 cup unsalted butter, chilled and diced

  • 1/4 cup granulated sugar

  • 1 egg yolk

  • 2 tablespoons cold water

  • 1/2 cup mascarpone cheese

  • 1/4 cup confectioners’ sugar

  • 1 teaspoon vanilla extract

  • 1 tablespoon lemon zest

  • 1 pound fresh strawberries, hulled and halved

  • 1/3 cup apricot jam

  • 1 tablespoon water

Instructions

1. In a mixing bowl, combine the all-purpose flour and the granulated sugar. Add the chilled, diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.

2. Incorporate the egg yolk and add cold water to the mixture of flour and other ingredients. Stir until you have a cohesive dough. Form it into a disk, wrap it in plastic, and chill for at least 30 minutes.

3. The oven needs to be heated to 350°F (175°C). The chilled dough should be rolled out on a floured surface. It should be rolled out to fit a 9-inch tart pan. After it is rolled out, the dough should be pressed into the pan, and then the edges should be trimmed.

4. Poke the bottom of the pastry with a fork. Cover with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights and parchment, and then continue baking for another 10 minutes or so, until the crust is looking toasty and golden. Don’t slice into it yet; let it cool completely before filling.

5. In a bowl, combine the mascarpone cheese, confectioners’ sugar, vanilla extract, and lemon zest. Beat with an electric mixer on medium speed until smooth and creamy.

6. Evenly spread the mascarpone mixture over the tart shell that has cooled down.

7. Place the hulled and halved strawberries on top of the mascarpone layer. Start from the outside and work your way to the center in a neat circular pattern.

8. In a small saucepan, combine the apricot jam and water. Place over low heat and stir until thoroughly melted. If necessary, pour the mixture through a fine strainer to ensure that no solids remain.

9. With a pastry brush, lightly brush the strawberries with the warm apricot mixture to give them a shiny finish.

10. Refrigerate the tart for a minimum of 1 hour before serving to let the flavor meld. Cut and savor!

Equipment Needed

1. Mixing bowl
2. Fork
3. Plastic wrap
4. Rolling pin
5. 9-inch tart pan
6. Parchment paper
7. Pie weights or dried beans
8. Oven
9. Electric mixer
10. Small saucepan
11. Fine strainer
12. Pastry brush
13. Refrigerator
14. Knife
15. Flour (for dusting surface)

FAQ

  • Q: Can I use frozen strawberries instead of fresh ones?Use only firm, fresh strawberries. If using frozen strawberries, be sure to thaw and drain them thoroughly before adding them to the recipe.

  • Q: What can I substitute for mascarpone cheese?You can use cream cheese or a mixture of cream cheese and heavy cream to substitute for mascarpone. You will end up with a similar spreadable, creamy texture if you do.

  • Q: How do I prevent the crust from becoming soggy?A: Keeping the crust crispy can be accomplished by blind baking it before adding the filling. For this, the crust must be lined with parchment paper and filled with pie weights or dried beans, then baked before the filling is added.

  • Q: Can I prepare the tart crust in advance?Yes, you may prepare the crust a day in advance. Wrap it securely in plastic wrap and keep it in the refrigerator until you are set to bake.

  • Q: Is there an alternative for apricot jam?A: If apricot jam or preserves are not available, you can substitue any other type of jam or preserve, such as strawberry or peach.

  • Q: How do I achieve a glossy finish on the strawberries?A: Apricot jam is heated with water to thin it, and then it is brushed onto the strawberries to give them a sheen and a little more sweetness.

  • Q: How long will the tart stay fresh once prepared?A: The refrigerator can keep the tart for 2 days at the most. Optimal flavor and texture make it a must-serve-fresh dessert.

Substitutions and Variations

1 1/4 cups all-purpose flour: For a gluten-free option, substitute with 1 1/4 cups gluten-free all-purpose flour.
1/2 cup unsalted butter, chilled and diced: Use 1/2 cup of coconut oil for a dairy-free option.
Granulated sugar, 1/4 cup: Substitute with coconut sugar, 1/4 cup, for a more natural sweetener.
Mascarpone cheese is traditionally used in recipes that call for a creamy texture. But when you don’t have mascarpone, using cream cheese yields a similar, though less rich, final flavor in your dish.
1/3 cup apricot jam: Substitute with 1/3 cup honey or another fruit jam, such as raspberry or strawberry, for a flavor that’s completely different from apricot.