Springtime Strawberry tart
My grandparents had a strawberry patch on their farm in Tennessee; we would get out of school for a few days every spring to pick strawberries. Because strawberries don’t get any sweeter after they are picked, you want to try and buy local at the peak of the season. If you have a “pick your own” berry farm near you it is well worth the effort, they don’t get any better.
Makes one 9- or 10-inch tart / Serves 8-10
1 9-inch pre-baked (page 000) Sweet Tart Dough (page 000)
1//2 cup mascarpone cheese
1//2 cup sour cream
1//4 cup light brown sugar
2 teaspoons pure vanilla extract
1//4 teaspoon kosher salt
1 cup home made or good quality strawberry jam
1 quart ripe strawberries, capped and sliced
Mix the mascarpone and sour cream in a large bowl and stir to thoroughly combine. Stir in the sugar, vanilla and salt and refrigerate until ready to use. (The mixture can be refrigerated for up to 3 days at this point)
Spread about three quarters of the jam evenly over the bottom or the tart shell. Top with the mascarpone mixture and spread evenly. Arrange the strawberries in a decorative overlapping pattern over the mascarpone mixture. Place the remaining jam in the microwave for about 30 seconds, to loosen and become slightly liquid. Brush the jam over the berries to glaze. Place in the refrigerator until ready to serve. This tart needs nothing more, slice and serve chilled.