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 ⅔ 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.
For Filling:
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 ½ tablespoons liquid, 10-12 minutes. Mixture will be syrupy. Cool 10 minutes.
Assembly:
Slice strawberries as desired and place on top of chilled tart. Glaze strawberries with prepared rosé wine reduction.Enjoy!
Notes
Note on lemon curd: If you don't want to make your own lemon curd, you can use 1 cup of store-bough curd. That said, making your own only takes about 15 minutes! If you've never made your own curd, you should try it! :)Note on pan size/bake time: I used a tart pan (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.