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The Simplest Strawberry Tart

Author: Gwen Adams

The Simplest Strawberry Tart Recipe

This simple yet super-flavorful strawberry tart came to use courtesy of NYC-based food writer and photographer Yossy Arefi. It's more delicious than the sum of its parts, and the beauty is in the contrasting textures of crisp rye crust, creamy mascarpone, and juicy strawberries. Assemble the tart just before you serve it so the crust doesn't get soggy.

At a glance

Prep
Bake
Total
Yield
10 servings
Nutrition information

Ingredients

Choose your measure:

Crust

  • 1 1/3 cups rye flour
  • 1 teaspoon salt
  • 1 cup plus 2 tablespoons very cold unsalted butter
  • 1 tablespoon apple cider vinegar
  • 8 to 10 tablespoons ice water
  • 1 large egg, lightly beaten, for egg wash

Filling

  • 1 cup mascarpone
  • 3 tablespoons vanilla-sugar* or granulated sugar
  • 2 3/4 cups small sweet strawberries
  • 3 tablespoons high-quality strawberry jam
  • *See "tips," below.

Instructions

  1. To make the crust: Whisk the flour and salt together in a large bowl. Cut the butter into 1/2" cubes. Combine the apple cider vinegar and 1/2 cup of the ice water.
  2. Working quickly, add the butter to the flour and toss to coat. Then use your fingers or the palms of your hands to press each cube of butter into a flat sheet. Keep tossing the butter in the flour as you go to ensure that each butter piece is coated with flour. The idea is to create flat, thin shards of butter that range from about the size of a dime to about the size of a quarter.
  3. Sprinkle about 6 tablespoons of the cold vinegar/water mixture over the flour mixture. Use a gentle hand or wooden spoon to stir the water into the flour until just combined. If the dough seems dry, add more cold water a couple of teaspoons at a time. You've added enough water when you can pick up a handful of the dough and easily squeeze it together without it falling apart.
  4. Press the dough together, and shape into a disk. Wrap and chill the dough for at least 2 hours before using, but preferably overnight.
  5. Position a rack in the center of the oven and preheat the oven to 400°F.
  6. On a lightly floured piece of parchment paper, roll the pastry disk into an oval about 15" x 6" and just under 1/4" thick. Use a paring knife or pastry cutter to trim away any rough edges and move the parchment sheet and crust to a baking sheet. Prick the crust all over with a fork to prevent it from puffing up in the oven.
  7. Brush the surface of the crust from edge to edge with the egg wash. Bake the crust until it's deep golden brown, 25 to 30 minutes. Check it halfway through baking and if any bubbles have appeared, use a spatula to press them flat. Cool the crust completely on the pan.
  8. While the crust is cooling, combine the mascarpone and 2 tablespoons of the sugar. Hull the strawberries and cut them into 1/4" slices.
  9. Move the cooled crust to a serving platter or board and spread the mascarpone over the top in an even layer. Dot with the jam, then arrange the sliced strawberries in a single overlapping later in a decorative pattern.
  10. Sprinkle the tart with the remaining tablespoon of sugar (omit this final sprinkling if your strawberries are particularly sweet), slice, and serve immediately.

Nutrition Information

  • Serving Size 1 slice, 67g
  • Servings Per Batch 10 servings
Amount Per Serving:
  • Calories 257
  • Calories from Fat 180
  • Total Fat 20g
  • Saturated Fat 13g
  • Trans Fat 0g
  • Cholesterol 55mg
  • Sodium 126mg
  • Total Carbohydrate 17g
  • Dietary Fiber 1g
  • Sugars 5g
  • Protein 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.