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+ servings
Simple Strawberry Tart from Sweeter off the Vine
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
A simple strawberry tart recipe from Sweeter off the Vine that celebrates the very best of strawberry season.
Recipe Type: Dessert
Makes: 8 servings
Author: Reprinted with permission from Sweeter off the Vine by Yossy Arefi
  • 1 recipe Rye Pie Crust (recipe below)
  • 1 large egg, lightly beaten for egg wash
  • 1 pound small sweet strawberries
  • 1 cup mascarpone (225 g)
  • 3 tablespoons granulated sugar (I used turbinado)
  • 3 tablespoons high-quality strawberry jam
  1. Position a rack at the center of the oven and preheat to 400 degrees F (200 degrees C).
  2. On a lightly floured piece of parchment paper, roll out pie crust disk into an oval about 15 by 6-inches and just under 1/4-inch thick. Use a paring knife or pastry cutter to trim any rough edges. Move parchment sheet and crust to a baking sheet. Dock crust with a fork to prevent it from puffing up too much in the oven. Brush the surface of the crust from edge to edge with egg wash. 

  3. Bake the dough until it is deep golden brown, 25 to 30 minutes. Check on the crust halfway though baking and if any bubbles have appeared, use a spatula to press them flat. Cool the crust completely on the pan.

  4. While crust cools, combine mascarpone and 2 tablespoons of the sugar. Hull strawberries and slice into 1/4-inch slices.

  5. Move cooled pie crust to a serving platter or board and spread mascarpone over the top in an even layer, dot with jam, then arrange sliced strawberries in a single, slightly overlapping layer in a decorative pattern. Sprinkle tart with the remaining tablespoon of sugar (omit this final sprinkling if your strawberries are particularly sweet), slice, and serve immediately.