Strawberry Mascarpone Crostata

Strawberry Mascarpone Tart

I don’t have a huge sweet tooth, but I’m in love with this dessert; strawberries piled on top of a simple Italian-style crostata. It has a creamy vanilla mascarpone cheesecake filling baked into pasta frolla, a crumbly, shortbread-like cookie crust.

strawberry mascarpone crostata

Any kind of seasonal fruit would be delicious on this tart. I’m thinking lightly sweetened berries, figs, peaches or nectarines in the summer and sauteed apples, pears or poached dried fruit during fall and winter.

strawberry mascarpone crostata

Strawberry Mascarpone Crostata

Serving Size: 8 servings

Ingredients

    For crust:
  1. 2 1/3 cups unbleached all-purpose flour
  2. 1/3 cup sugar
  3. ½ teaspoon salt
  4. ½ teaspoon baking powder
  5. 1 ½ sticks (3/4 cup) cold unsalted butter, cut into ¼-inch cubes
  6. 1 egg plus 1 egg yolk
  7. ¼ cup whole milk
  8. For filling:
  9. 1 cup mascarpone cheese
  10. 1 cup Greek yogurt
  11. 2 eggs
  12. 1 vanilla bean, split and scraped
  13. ½ cup sugar
  14. 3 tablespoons unbleached all-purpose flour
  15. ¼ teaspoon salt
  16. 1 quart strawberries, hulled and sliced
  17. Sugar to taste

Instructions

  1. To make the crust, pulse the flour, sugar, salt and baking powder in a food processor 3 or 4 times to blend; scatter the butter over the flour and process until the mixture looks sandy and you can’t see any butter chunks.
  2. Whisk together the egg, yolk and milk; add to the flour mixture and pulse a few times until the dough just begins to come together (but not until the mixture forms a ball over the blade which will toughen the dough). Add some ice water drop by drop if it seems dry. Remove the dough from the workbowl and knead it gently to form a ball. Flatten it into a disc, wrap in plastic wrap and chill in the refrigerator about 1 hour until firm but not hard. If the dough gets too cold and seems hard, leave it out for 15 minutes until it’s workable.
  3. Lightly dust the dough with flour and put it on a lightly floured surface (a smooth countertop is ideal). Cover with a large piece of plastic wrap or parchment and roll the dough out to a 12-inch diameter circle. Carefully peel off the plastic wrap, roll the dough onto the rolling pin and unroll over a 9-inch round or square tart pan. Press the dough into the pan and up the sides, trimming the top edges of the dough flush with the pan by running the rolling pin over the top. Put the pan into the refrigerator to chill while you make the filling.
  4. Preheat oven to 325 degrees.
  5. Beat the mascarpone, yogurt, eggs, vanilla bean, sugar, flour and salt in an electric mixer or by hand with a whisk until smooth. Scrape into the tart pan, place the plan on a baking sheet and bake until the filling no longer jiggles in the center, 35 – 40 minutes. Cool completely on a wire rack then place in the refrigerator to chill 2 – 4 hours.
  6. Just before serving, toss the strawberries with sugar to taste and either arrange over the top of the tart or pile them up for a more rustic presentation
http://familystylefood.com/2012/05/strawberry-mascarpone-crostata/

Comments

  1. Oh my, this is beautiful and sounds absolutely delicious. I can’t wait to make it!

  2. I’m really excited about this one! Wouldn’t it be so lovely for a spring party? Thanks for a great recipe!

  3. Oh my goodness. This is not only beautiful, but it looks DELICIOUS! It sounds like the perfect springtime dessert and something that would be a crowd-pleaser at any summer party. I’m definitely going to have to try this out. Thanks!

  4. pamela says:

    I don’t have a tart pan can I use a pie plate?

    • Hi Pam – Yes, you can use a pie plate, but be sure it’s 9 inches diameter or the filling will overflow. I used a 9-inch square pan with a removable bottom which makes a nice presentation, but you can just slice the crostata out of the plate like you would a pie. Enjoy it!

  5. This is so beautiful. I’m jealous of those who got to try this.

  6. This is lovely to look at and not quite so heavy (like a cheesecake). I can see doing this with half blueberries (maybe macerate all berries in a little Vin Santo beforehand). A few sprigs of basil and perfetto for 4th of July, no? Thanks for posting on FB.

    • Thanks Teresa – Yes blueberries would be delish! Any kind of berry, really. I love your red, white and blue 4th of July idea, too.

  7. I just made this and it’s so DELICIOUS! Thanks for the recipe and greetings from Finland :)

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