Strawberry Tart

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"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."

Original is 10 servings


  • 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.


No special items needed.

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