Strawberry Tart
Recipe: #26133
May 31, 2017
Categories: Desserts, Strawberry, Baby Shower Mothers Day, Oven Bake, Vegetarian, Pies, Kosher Dairy, more
"Recipe source: Sift magazine (Spring 2016) Original recipe calls for rye pie crust, but I thought any pie crust recipe will work - if you want the rye crust, just use 1/2 rye flour in the pie crust recipe or about 1 1/3 cups rye flour and the remainder white flour."
Ingredients
Nutritional
- Serving Size: 1 (90 g)
- Calories 163.3
- Total Fat - 7.4 g
- Saturated Fat - 2.9 g
- Cholesterol - 32.1 mg
- Sodium - 180.3 mg
- Total Carbohydrate - 19.3 g
- Dietary Fiber - 1.1 g
- Sugars - 9.1 g
- Protein - 5.8 g
- Calcium - 119.9 mg
- Iron - 0.7 mg
- Vitamin C - 25.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees F.
Step 2
On a lightly floured piece of parchment paper roll out pie crust into an oval about 15 inch by 6 inches and just under 1/4 inch thick. Using a paring knife or pastry cutter true any rough edges and move crust covered parchment paper to cookie sheet. Piece with a fork every so often. Brush surface with egg and bake util dough is golden brown (25-30 minutes), checking down way through for bubbles -- if there are any flatten them with a spatula. Cool completely on pan.
Step 3
While crust is cooling combine the mascarpone and 2 tablespoons of he sugar. Hull the strawberries and cut into 1/4 inch slices.
Step 4
Move the cooled pie crust to a serving platter or board and spread the mascarpone over the top in an even layer. Dot with jam and then arrange the strawberries in a single, overlapping layer in a decorative pattern. Sprinkle the the remaining tablespoon of sugar, slice and serve immediately.
Tips
No special items needed.