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.
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.
- 2 1/3 cups unbleached all-purpose flour
- 1/3 cup sugar
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 ½ sticks (3/4 cup) cold unsalted butter, cut into ¼-inch cubes
- 1 egg plus 1 egg yolk
- ¼ cup whole milk
- 1 cup mascarpone cheese
- 1 cup Greek yogurt
- 2 eggs
- 1 vanilla bean, split and scraped
- ½ cup sugar
- 3 tablespoons unbleached all-purpose flour
- ¼ teaspoon salt
- 1 quart strawberries, hulled and sliced
- Sugar to taste
- 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.
- 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.
- 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.
- Preheat oven to 325 degrees.
- 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.
- 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