May 26, 2016

Rustic strawberry and mascarpone tart

When I think of my mom, I think of strawberries. Probably because it is her favourite fruit and early June, in which she was born, is full it. When I was younger, we used to go together for an ice cream to the local cafe and strawberry flavor always ended up in her cone, even though there was plenty of other fancy ones to choose from. So my Mother's Day dessert has to be all about strawberries. It also happens to be pretty quick, easy and disarmingly delicious. 

The crust must sit in the fridge for some time but overall, this tart takes really no effort to make. If you're planning to make it for today's afternoon, you can start now and it will be ready on time. 

*loosely adapted from Izy Hossack's recipe


- 120g plain flour
- 40g whole wheat flour
- 2 tsp granulated sugar
- pinch of salt
- 125g very cold butter, cubed
- 3 tbsp cold water + 1/2 tsp apple cider vinegar
- 1 egg, beaten (for brushing the crust)


- 225g mascarpone cheese
- 2 tbsp powdered sugar
- 450g fresh strawberries
- 1/2 tsp cinnamon
- 2 tbsp raspberry jam (or your favourite) 

1. Crust: In a large bowl, mix the flours with sugar and salt. Add butter and rub everything with your fingers until it has a consistency of coarse sand. Add 1 tbsp of vinegar water and start to knead the dough. If it is still too dry, add a little bit more liquid. 

2. Form the dough into a flat disc and cover with plastic wrap. Refrigerate for at least 2 hours or overnight.

3. Preheat the oven to 200C/400F. Roll the dough out on a parchment paper. It should be about 0,5cm thick. Brush with an egg and bake for 20-25 minutes or until golden brown. Leave to cool completely.

4. In a small bowl, mix the mascarpone cheese with 1 tablespoon of sugar. Take the strawberries and slice them quite thin. Toss them with cinnamon and the remaining sugar. 

5. When the crust is ready, evenly frost the top with mascarpone cheese. Then spread the jam and decorate with strawberries. You can serve the cake topped with some fresh mint.


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