Strawberry Mascarpone Tart with Port Glaze
"This time of year, you can't have too many fruit tarts. Here, ripe strawberries drizzled with Port glaze top a luxurious no-bake mascarpone filling. The press-in crust, by the way, is a breeze to make...."
INGREDIENTS
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1 1/4 cups all-purpose flour
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3 tablespoons granulated sugar
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Rounded 1/4 teaspoon salt
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7 tablespoons unsalted butter, cut into 1/2-inch pieces
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1 large egg yolk
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1/2 teaspoon pure vanilla extract
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1/2 teaspoon fresh lemon juice
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3 tablespoons cold water
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1 1/2 pounds strawberries (about 1 1/2 quarts), trimmed and halved lengthwise
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1/3 cup granulated sugar
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3/4 cup ruby Port
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1 pound mascarpone (about 2 cups)
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1/4 cup confectioners sugar
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1 teaspoon fresh lemon juice
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1/2 teaspoon grated lemon zest
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3/4 teaspoon pure vanilla extract
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Equipment: a 10-inch fluted tart pan with removable bottom; pie weights or dried beans
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