Servings: 8
Calories: 296kcal
Equipment
- Blender
- Round baking pie 10 in/ 25cm
- Rolling Pin
Ingredients
Pastry
- 1 ¼ cup plain all-purpose flour
- ¼ cup caster superfine sugar
- 1 tsp lemon zest
- 1 pinch salt
- ¼ cup unsalted butter chilled and cut into small cubes
- 1 egg yolk at room temperature
Mascarpone Cream
- 9 tbsp mascarpone cheese
- ¼ cup caster superfine sugar
- 1 egg
- 1/4 tsp vanilla extract
- 1 tbsp plain all-purpose flour
- 2 tsp rose water ( see notes)
Topping
- 3 cup strawberries
- 2 tsp rose water ( see notes)
- 2 tbsp strawberry jam
Instructions
To make the pastry dough
- Gather the first four ingredients in a bowl, with a pinch of salt and then add the egg. Work the dough with 2 tablespoons of water. At the beginning, some crumbles will form – do not worry, just keep on working the dough until you will reach a smooth consistency as pictured below:
- Cover the dough with plastic wrap and place it in the refrigerator for 30 minutes. Preheat the oven to 375° F / 190 ° C. Cut a piece of baking paper that fits a 10 in / 26 cm baking tin. Soak and squeeze the baking paper (see Notes).
- Remove the dough from the refrigerator and roll out the dough over the baking paper. Insert the baking paper with the rolled out pastry inside the tin. Trim the pastry edges with a knife or mold it nicely with your hands. It will look like this:
- Cover the pastry with baking paper and fill it with uncooked dry beans. Bake it for 15 minutes then remove it and allow it to cool down.
- Reduce the oven to 325° F / 160 ° C.
To make the mascarpone cream
- Blend all the ingredients together to obtain a spreadable cream.
- Cover the pastry with the cream and make sure to smooth the surface - it will look like this:
- Bake the pastry in the oven for 40 minutes.
To make the strawberry topping
- While the tart is baking, wash, dry, remove the stems and cut in half all of the strawberries. Keep one strawberry whole to place it in the center.
- Prepare the glazing sauce by combining in a small saucepan 2 tablespoons of strawberry marmalade, 2 teaspoons of rose water and a bit of water. Cook until the marmalade dissolves, as in the picture.Bake the pie in the oven, preheated at 325° for 40 minutes.
- Strain the sauce through a small colander.
- Remove the cake from the oven, put the strawberries in concentric circles until you arrive in the center and brush the top of the strawberries with the sauce. This will give them a beautiful glossy aspect:
Notes
- The rose water is a typical Middle Easter ingredient. You can find it at any grocery store in the region. If you live outside this region, I recommend you to look for it in a specialty store.
- I always soak the baking paper in water and squeeze it right after - this will avoid the paper from burning.
- If you want to reduce the total time, I recommend you use a ready-made pastry that you can buy at any grocery store. That said - I like to get my hands dirty!
- If you are on a gluten-free diet: I recommend you use a mix of almond and gluten-free flour in case of severe intolerance. Alternatively, you could just make the pastry lighter, using a mix of 65% all-purpose flour and 35% gluten-free flour.
- This tart is best consumed within 2 days left at room temperature. In the refrigerator it can last up to 3 days.
- Wine pairing recommendations: Spumante d’Asti Moscato in the Piedmont region, Recioto from Gambellara area in the Veneto region.
Nutrition
Serving: 1g | Calories: 296kcal | Carbohydrates: 36g | Protein: 5g | Fat: 15g | Sodium: 26mg | Potassium: 111mg | Fiber: 2g | Sugar: 18g | Vitamin A: 482IU | Vitamin C: 33mg | Calcium: 43mg | Iron: 1mg
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