Kozmic Blues's Note:
The title alone makes my mouth water!! I made this to serve at our Easter dinner this year. I'm sorry to say that I did not actually get to taste a piece of it myself, but received great compliments from everyone who did get to try it. It was light and creamy, rich in flavor, yet not overly sweet. The original recipe called for liqueur to flavor the filling and glaze, but I chose not to use it. I have, however, put the liqueur substitutions as "optional" below, in case you'd like to try it for yourself!
My Private Note
Units: US | Metric
- 2 teaspoons fresh orange zest
- 1/4 cup sugar
- 1/2 cup butter, cubed and chilled
- 1/4 teaspoon salt
- 1 1/2 cups flour
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1 -2 tablespoon ice water
- 2 pints strawberries, rinsed, stemmed and hulled
- 1 lb mascarpone cheese
- 6 tablespoons sifted confectioners' sugar
- 2 tablespoons frozen orange juice concentrate (can sub amaretto or grand marnier)
- 1In a large bowl, mix together the orange zest and sugar.
- 2Add the butter, salt and flour, and work mixture with your fingers until ingredients are course and crumbly.
- 3Next add the egg yolk and mix with you hands until the dough is pale yellow.
- 4Add vanilla, and work the dough until it holds together, adding a tbsp or two of the ice water as needed.
- 5Form the dough into a ball, wrap in plastic, and refrigerate for at least ½ hour.
- 6Preheat oven to 350.
- 7Roll out the chilled dough on a lightly floured surface.
- 8Place it into a 10” pie plate, crimp the edges, and poke the bottom of the crust in several places with a fork.
- 9Bake in oven for about 15 minutes, or until crust is light and golden.
- 10Set crust aside to cool.
- 11Chop the strawberries into bite size pieces.
- 12Next mix the mascarpone cheese, confectioners’ sugar and oj concentrate (or liqueur) in a bowl.
- 13Fold in half of the strawberries, and refrigerate until ready to fill the tart shell.
- 14Dissolve the cornstarch in the cold water and combine with the orange juice concentrate and confectioners’ sugar in a small saucepan. Heat until it bubbles; then stir on low heat for 1 to 2 minutes, until it thickens to a syrup. Cool the syrup to room temperature, and then stir in the amaretto.
- 15Coat the remaining strawberries with the glaze.
- 16Spread the mascarpone filling evenly in the pastry shell. Arrange the glazed strawberries in one or two rings around the edge of the tart, reserving four large halves for the center. Drizzle on any remaining glaze. Chill the tart until ready to serve.
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Nutritional Facts for Strawberry Mascarpone Tart
Serving Size: 1 (159 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 302.4
- Calories from Fat 112
- Total Fat 12.5 g
- Saturated Fat 7.5 g
- Cholesterol 54.1 mg
- Sodium 157.3 mg
- Total Carbohydrate 43.9 g
- Dietary Fiber 2.5 g
- Sugars 22.7 g
- Protein 3.6 g
The following items or measurements are not included: