Strawberry Mascarpone Tart with Port Glaze

Name: Strawberry Mascarpone Tart with Port Glaze
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters confectioners sugar; 1 large egg yolk; 296 milliliters all-purpose flour; 79 milliliters granulated sugar; 1 teaspoon fresh lemon juice; 1 teaspoons grated lemon zest; 473 milliliters pound mascarpone (about; 177 milliliters ruby Port; 0 teaspoons Rounded salt; 1 liters 1/2 pounds strawberries (about , trimmed and halved lengthwise; 7 Tbsps unsalted butter, cut into 1/2-inch pieces; 1 teaspoons pure vanilla extract; 3 Tbsps cold water

If $2.53 per serving falls in your budget, Strawberry Mascarpone Tart with Port Glaze might be a tremendous vegetarian recipe to try. This recipe serves 8. One serving contains 560 calories, 8g of protein, and 37g of fat. It is perfect for Mother's Day. Head to the store and pick up confectioners sugar, vanillan extract, water, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 5 hours.

Instructions

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.

Ingredients you will need

Lemon Juice

Vanilla

Butter

All Purpose Flour

Sugar

Water

Salt

Egg Yolk

Equipment you will use

Food Processor

Blender

Bowl

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.

Ingredients you will need

Dough

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.

Ingredients you will need

Spread

Dough

Wrap

Equipment you will use

Measuring Cup

Plastic Wrap

Tart Form

Frying Pan

Preheat oven to 375°F with rack in middle.

Equipment you will use

Oven

Line tart shell with foil and fill with pie weights.

Equipment you will use

Aluminum Foil

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.

Equipment you will use

Oven

Aluminum Foil

Frying Pan

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.

Ingredients you will need

Granulated Sugar

Strawberries