I've made this dessert two Sundays in a row and it's terrific. However, I'm hopeless with pastry and stuck with my tried and true shortbread crust. Recipe follows.
For a superior presentation wait until the last minute to put the strawberries and glaze on top of the tart.
Note: I used lower fat mascarpone cheese
Shortbread Base (Canadian Living)
1 1/4 cups All purpose flour
3 tbsp. Icing sugar
Pinch Salt
2/3 cup cold sweet butter
Optional: Add zest of 1 lemon and 2 T of poppy seeds to the crust.
In a bowl, stir together flour, sugar and salt. Cube butter, using pastry blender, cut into flour mixture until crumbly. Using hands press mixture into small handfuls until smooth and dough holds together. Press evenly into bottom and up side of 10 inch flan pan with removable bottom. Using fork, prick crust at 1 inch intervals. Bake in 350°F oven for about 20 minutes or until light sandy colour. Let cool on rack.
http://www.epicurious.com/recipes/food/views/Strawberry-Mascarpone-Tart-with-Port-Glaze-352272
For a superior presentation wait until the last minute to put the strawberries and glaze on top of the tart.
Note: I used lower fat mascarpone cheese
Shortbread Base (Canadian Living)
1 1/4 cups All purpose flour
3 tbsp. Icing sugar
Pinch Salt
2/3 cup cold sweet butter
Optional: Add zest of 1 lemon and 2 T of poppy seeds to the crust.
In a bowl, stir together flour, sugar and salt. Cube butter, using pastry blender, cut into flour mixture until crumbly. Using hands press mixture into small handfuls until smooth and dough holds together. Press evenly into bottom and up side of 10 inch flan pan with removable bottom. Using fork, prick crust at 1 inch intervals. Bake in 350°F oven for about 20 minutes or until light sandy colour. Let cool on rack.
http://www.epicurious.com/recipes/food/views/Strawberry-Mascarpone-Tart-with-Port-Glaze-352272