Fresh Strawberry & Citrus Mascarpone Tart with Port Glaze

Directions

For the tart shell:

Add the flour, sugar, salt, and butter in a medium bowl, mix together with your fingers until mixture resembles coarse meal.

Add the yolk, vanilla, lemon juice, and water in a small bowl, mix with a fork, then pour over flour mixture and stir with a wooden spoon until mixture comes together.

On a lightly floured working surface, knead until a dough forms, then knead for about 5 times.

Press into a 5-inch disk.

Put in the center of a tart pan that is coated with cooking spray or grease with butter, and cover with a plastic wrap.

Spread and push the dough to evenly cover the bottom and the sides of the pan with your fingers.

Prick the bottom of tart shell all over with a fork and freeze until firm, about 15 minutes.

Positon the rack in the middle of the oven, then preheat oven to 375°F.

Line a large sheet of foil over the tart and fill with the pie weights or dried rice, beans.

Bake until the side is set and edge just starts to become golden, 18 to 22 minutes.

Gently remove the foil and weights, keep baking until the entire shell is deeply golden, 18 to 22 minutes or more.

Let cool in the pan on a wire rack for 1 hour.

Meanwhile make the filling:

Add the strawberries and sugar in a large bowl and allow to stand, stirring once or twice, half an hour to 40 minutes.

Strain in a sieve set over a small saucepan, reserving the berries.

Pour the Port to the liquid in the saucepan and boil until reduced to about ¼ cup, about 15 minutes.

Transfer to a small bowl to cool for a few minutes.

Meanwhile, add the mascarpone cheese, powdered sugar, lemon juice, zest, vanilla, and a pinch of salt in a large bowl with an electric mixer, beat until stiff and fluffy.

To assemble the tart:

Scape the mascarpone cheese mixture in the cooled tart shell, evenly spread it.

Arrange the strawberries over the cheese mixture.

Brush Port glaze all over the berries and drizzle the remaining glaze over the tart.