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Simplest Strawberry Tart

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This simple strawberry tart stars seasonal strawberries, sweetened mascarpone cheese and strawberry jam, a perfect simple summer dessert for any occasion.

Ingredients

Scale

For the rye pie crust

  • 1 1/3 cups rye flour
  • 1 1/3 cups all purpose flour
  • 1 teaspoon salt
  • 1 cup plus 2 tablespoons very cold unsalted butter
  • 1 tablespoon apple cider vinegar
  • 8 tablespoons ice water

For the strawberry tart

  • 1/2 recipe Rye Pie Crust
  • 1 large egg, lightly beaten for egg wash
  • 1 pound small sweet strawberries
  • 1 cup mascarpone
  • 3 tablespoons granulated sugar
  • 3 tablespoons high-quality strawberry jam

Instructions

  1. Make the rye pie crust: Whisk the flour and salt together in a large bowl, cut the butter into 1/2-inch cubes, and add the apple cider vinegar to the ice water. Working quickly, add the butter to the flour and toss to coat. Then use your fingers or the palms of your hands to press each cube of butter into a flat sheet. Keep tossing the butter in the flour as you go to ensure that each butter piece is coated with flour. The idea is to create flat, thin shards of butter that range from about the size of a dime to about the size of a quarter. If at any time the butter seems warm of soft, briefly refrigerate the bowl.
  2. Sprinkle about 6 tablespoons of the icy cold vinegar-water mixture over the flour mixture.
  3. Use a gentle hand or wooden spoon to stir the water into the flour until just combined. If the dough seems dry, add more cold water a couple of teaspoons at a time. You have added enough water when you can pick up a handful of the dough and easily squeeze it together with out it falling apart.
  4. Press the dough together, then split it in half. Form each half into a disk, and wrap each disk in plastic wrap. Chill the dough for at least 2 hours before using, but preferably overnight. (Keeps for up to three months in the freezer wrapped in a double layer of plastic wrap and a layer of foil. Thaw in the refrigerator before using.)
  5. Bake the pie: Position a rack in the center of the oven and preheat to 400F.
  6. On a lightly floured piece of parchment paper, roll out the pie crust into a disk into an oval about 15 by 6 inches and just under 1/4-inch thick. Use a paring knife or pastry cutter to trim any rough edges and move the parchment sheet and crust to a baking sheet. Dock the crust with a fork to prevent it from puffing up too much in the oven. Brush the surface of the crust from edge to edge with the egg wash. Bake the dough until it is deep golden brown, 25 to 30 minutes. Check on the crust halfway through baking and if any bubbles have appeared, use a spatula to press them flat. Cool the crust completely in the pan.
  7. While the crust is cooling, combine the mascarpone and 2 tablespoons of the sugar. Hull the strawberries and slice them into 1/4-inch slices.
  8. Move the cooled pie crust to a serving platter or board and spread the mascarpone over the top in an even layer, dot with the jam, then arrange the sliced strawberries in a single, slightly overlapping layer in a decorative pattern. Sprinkle the tart with the remaining tablespoon of sugar (omit this final sprinkling if your strawberries are particularly sweet), slice, and serve immediately.

Notes

Reprinted with permission from Sweeter Off the Vine by Yossy Arefi

Find it online: https://www.acouplecooks.com/simplest-strawberry-tart/