Description
Tarte aux Fraises Mascarpone is a delightful French pastry featuring a sweet and buttery crust filled with creamy mascarpone cheese and topped with fresh, juicy strawberries. It’s a perfect dessert for any occasion, offering a balance of rich flavors and refreshing fruit.
Ingredients
Scale
- For the Crust:
- 1 1/4 cups (150g) all-purpose flour
- 1/2 cup (100g) cold unsalted butter, cubed
- 1/4 cup (25g) powdered sugar
- 1 large egg yolk
- 2–3 tablespoons ice water
- For the Mascarpone Filling:
- 8 ounces (225g) mascarpone cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- For the Topping:
- 1 pound (450g) fresh strawberries, hulled and halved or quartered
- Apricot jam or glaze (optional, for shine)
Instructions
- Make the Crust: In a large bowl, whisk together the flour and powdered sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg yolk and 2 tablespoons of ice water. Add to the flour mixture and mix until the dough just comes together. If needed, add the remaining ice water, 1 tablespoon at a time.
- Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat and Bake: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer to a 9-inch tart pan with a removable bottom. Trim and crimp the edges.
- Prick the bottom of the crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights, and bake for another 5-10 minutes, or until the crust is lightly golden brown. Let cool completely.
- Make the Filling: In a medium bowl, beat the softened mascarpone cheese and granulated sugar until smooth and creamy. Stir in the vanilla extract.
- Assemble the Tart: Spread the mascarpone filling evenly over the cooled tart crust. Arrange the strawberries on top of the filling.
- If desired, brush the strawberries with apricot jam or glaze for shine.
- Refrigerate for at least 30 minutes before serving.
Notes
- For a richer crust, use all butter.
- If you don’t have powdered sugar, you can make your own by grinding granulated sugar in a food processor until it’s a fine powder.
- You can substitute other berries for the strawberries, such as raspberries, blueberries, or blackberries.
- The tart crust can be made ahead of time and stored in an airtight container at room temperature for up to 2 days.
- Leftover tart can be stored in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
Keywords: tarte aux fraises, mascarpone, strawberry tart, french dessert, pastry, dessert, baking, strawberries, mascarpone cheese