Every spring, I anticipate the reopening of local strawberry stands and find myself craving the intoxicating aroma of the plump berries. I’ve had my heart set on making a strawberry tart filled with Mascarpone, and to my delight, found the strawberry stand open for the first day of the season. Perfect timing!
With a spiced graham crust, honey-Mascarpone filling, and sweet strawberry topping, this tart celebrates spring. A quick honey glaze makes the strawberries glisten, and adds lovely notes of floral and citrus. This dessert is simply irresistible!
Adapted from Smitten Kitchen
1 cup plus 2 Tbsp flour
1/4 cup graham flour (or whole wheat flour)
1/2 tsp cinnamon
pinch of cloves
1/4 tsp salt
1/2 cup unsalted butter, softened
2 Tbsp light brown sugar
2 Tbsp sugar
2 Tbsp dark honey
8 ounces Mascarpone, at room temperature
2 Tbsp low-fat milk
2 Tbsp honey
1/4 tsp vanilla extract
1 tsp lemon zest
2 cups strawberries, hulled and halved
1 1/2 Tbsp honey
For the crust, preheat oven to 350°F and spray a 14-inch rectangular removable-bottom tart pan with nonstick spray. Whisk together flour, graham flour, cinnamon, cloves, and salt in a small bowl. Beat butter and sugars in a large mixer bowl at medium speed until light and fluffy; beat in honey. Reduce speed to low and beat in flour mixture just until combined.
Use a piece of parchment paper to press dough evenly in the bottom and up the sides of prepared tart pan; prick dough all over with a fork. Bake for 16 to 17 minutes, until crust is golden. Cool completely on wire rack. If baking the crust a day ahead of assembling the tart, carefully cover with foil to store overnight.
For the filling, combine Mascarpone with milk, honey, vanilla, and lemon zest in a food processor and process until fluffy. To assemble tart, spoon filling into cooled tart shell and spread into an even layer with an offset spatula. Arrange strawberries over filling in a decorative pattern. Place honey in a small bowl and heat in the microwave until melted, about 10 seconds. Use a pastry brush to brush glaze over strawberries. Chill in the refrigerator 2 hours before serving.
Yield – 12 servings
Calories – 245 (per slice)
Carbs – 20