Summer is nearly here! 🙂 To be clear, my excitement is over the food and not the weather. I live in Texas. But the FOOD! Summer produce makes me SO happy. Just like this Rosé-Glazed Strawberry Lemon Mascarpone Tart. The flavors of this tart just scream summer! The sweet pastry crust is filled with a lemon-mascarpone filling, and then topped with fresh strawberries that are glazed with a rosé wine reduction. What’s not to love??
The seasons according to Texas:
- two weeks of Spring (in February)
- Second Summer
- OMG Will Summer Ever End (until November)
- Three months of anything from 20-80 degrees until Spring.
We are just entering “second summer,” when it’s just starting to feel like we live on the surface of the sun. I don’t like the heat and I don’t like sun. I’m a Midwestern girl. Pair my Michigan upbringing with my French-Canadian skin, and you see the problem. I nearly combust just walking to the mailbox.
This sweet pastry (pâte sucrée) is a very forgiving dough. It’s easy to mix up in a stand mixer (and still doable if you don’t have one). After chilling in the fridge, it rolls out easily. Any tears/holes that you may have can be patched and pressed into the tart pan. It’s pretty much as easy as homemade pastry gets. I used a tart pan with removable bottom (like this one [here]), but you could make different sizes/shapes as you like, you’ll just have to reduce the bake time for a smaller tart/tarts.
I’m a big fan of this lemon curd recipe. It has the sweet-tart taste that lemon curd should, a beautiful color, and it gets nice and thick. If you don’t want to take the time to make your own lemon curd, you can use store-bought. Sometimes I’m tempted to, and then the Yellow 5 in the ingredients list fends me off (eww). Making your own only takes about 15 minutes! If you’ve never made your own curd, you should try it! You don’t really need any special equipment. Most people have a grater of some kind in their kitchen. I use and love my microplane (link [here]). While this recipe is totally doable without a juicer, having one does make things easier. The one I use is from OXO (link [here]).
After your lemon curd is made and cooled, it gets folded together with mascarpone cheese and fresh whipped cream. The filling is light, lemony, and refreshing.
Next comes the really fun part: arranging some fresh berries on top, reducing the rosé wine to sweet, syrupy goodness, and glazing the strawberries. You can drizzle the glaze over the top with a spoon, but I like using a pastry brush to make sure all the berries are coated. I’m weird and I really like spending time arranging/finishing my baked goods. I do have a few tips on arranging/cutting/storing…
While the semi-elaborate arrangement of strawberries that I chose was what I wanted, it might not be what you want. It was time consuming and it was difficult to cut pretty slices. When you’re assembling your tart, keep the following in mind:
– The filling is easiest to cut when cold, so you’ll probably want to store this beauty in the fridge until you’re ready to serve it.
– You won’t want to assemble the tart too far in advance. After you introduce the additional moisture from the strawberries and the glaze, the edges of the crust start to get soggy after a few hours. You may want to arrange berry halves or a single layer of slices make the tart easier to cut and so there’s less strawberry juice to make the crust soggy.
I hope that you enjoy your Memorial Day weekend, and that you have something lovely and refreshing in your future. Maybe even this Rosé-Glazed Strawberry Lemon Mascarpone Tart. <3
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Rosé-Glazed Strawberry Lemon Mascarpone Tart
Sweet Pastry Crust:
- 1/2 cup unsalted butter, at room temperature
- 1/4 cup sugar
- 1/4 tsp salt
- 1 cup flour
- 1 egg yolk
Lemon Curd (see note):
- 2 large lemons (for zest and ~2/3 cup juice)
- 5 egg yolks
- 1/2 cup sugar
- 4 Tbsp unsalted butter, cut into 1/2" cubes, at room temperature (1/2 stick)
- 1 cup heavy (whipping) cream
- 8 oz mascarpone cheese
- 2 Tbsp powdered sugar
- 1 cup lemon curd
Rosé Wine Reduction:
- 1 cup rosé wine
- 2 Tbsp sugar
- 1 lb fresh strawberries
- Grease 10" tart pan (see note). Set aside.
- Cream butter, sugar, and salt in the bowl of a stand mixer on medium speed until pale and light. Scrape down the sides of the bowl.
- Add flour and mix until just incorporated. The mixture will resemble wet sand. Add egg yolk and mix on low speed until dough comes together.
- Knead dough lightly until it forms a ball. Flatten dough into a disk, wrap in plastic, and refrigerate 30 minutes.
- After chilling, roll dough to 10"-11" diameter and line tart pan. If there are any holes or tears in the dough, they can be patched with excess dough. Refrigerate crust 30 minutes.
- Preheat oven to 350F. Bake 20-25 minutes (see note; no need for pie weights!), or until golden. Allow to cool completely on a wire rack.
For Curd (see note):
- Set a medium heatproof bowl and wire mesh sieve near the stove for use later. Move ahead to next step.
- Zest and juice lemons. You should have about 2/3 cup lemon juice.
- In a large heatproof bowl, combine egg yolks, sugar, lemon juice, and lemon zest. Place the bowl over a small saucepan of simmering water, taking care that the water doesn't touch the bowl.
- Cook mixture, stirring and scraping down the bowl with a silicone spatula, until curd is opaque and thick enough to coat the spatula, 10-15 minutes.
- Once thick, strain curd through the wire mesh sieve into the bowl you previously set aside near the stove. Add butter to the curd a few pieces at a time, stirring to incorporate each addition before adding the next.
- Cover with plastic, pressing the wrap directly to the surface of the curd to avoid it forming a skin. Place in the refrigerator to cool completely.
- Pour heavy cream into the bowl of a stand mixer. Mix on high speed until stiff peaks form.
- In a separate large bowl, combine mascarpone and powdered sugar. Add whipped cream in 3 additions, folding to keep as much air in the mixture as possible. Add lemon curd and fold into the mixture until no yellow streaks remain.
- Pour lemon-mascarpone filling into cooled pastry crust. Chill the tart until firm, about one hour.
For Rosé Reduction:
- Pour wine and sugar into a small saucepan. Heat mixture to boiling, stirring occasionally. Cook until mixture is reduced to about 2 1/2 tablespoons liquid, 10-12 minutes. Mixture will be syrupy. Cool 10 minutes.
- Slice strawberries as desired and place on top of chilled tart. Glaze strawberries with prepared rosé wine reduction.Enjoy!