Foodie Friday: Strawberry Mascarpone Crostata

Strawberry Mascarpone Tart

Yum, yum, yum! Does this not make you incredibly hungry and ready for gluttony?? (Don’t be a glutton, it’s bad for you! 😉 ) This equally beautiful and tasty recipe was tracked down on Pinterest and is linked to the fun Familystyle Food Blog!

This Strawberry Mascarpone Crostata would look lovely on reception tables and your guests will thank you!

Strawberry Mascarpone Crostata Recipe

Serving Size: 8 servings

Ingredients

For Crust:

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

For Filling:

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

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

Pin this recipe!

View the original recipe on Familystyle Food!

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2 thoughts on “Foodie Friday: Strawberry Mascarpone Crostata

  1. Pingback: Crostata with custard, strawberries and blueberries. The perfect recipe for a summer afternoon. | Chocolate Spoon & The Camera

  2. Pingback: 15 Valentine Strawberry Desserts

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