Name: Strawberry Mascarpone Tart With Port Glaze
Cook time: 30 min
Total time: 2 1/2 hr (includes cooling)
Yield: Makes 8 servings
Ingredients: 1 1/4 cups all-purpose flour; 3 tablespoons granulated sugar; Rounded 1/4 teaspoon salt; 7 tablespoons unsalted butter, cut into 1/2-inch pieces; 1 large egg yolk; 1/2 teaspoon pure vanilla extract; 1/2 teaspoon fresh lemon juice; 3 tablespoons cold water; 1 1/2 pounds strawberries (about 1 1/2 quarts), trimmed and halved lengthwise; 1/3 cup granulated sugar; 3/4 cup ruby Port; 1 pound mascarpone (about 2 cups); 1/4 cup confectioners sugar; 1 teaspoon fresh lemon juice; 1/2 teaspoon grated lemon zest; 3/4 teaspoon pure vanilla extract; Equipment: a 10-inch fluted tart pan with removable bottom; pie weights or dried beans

Image may contain Strawberry Plant Fruit Food Dessert Creme Cream Cake Confectionery and Sweets

Photo by Andrea Albin

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.

Cooks' note:

Tart shell can be baked 1 day ahead and kept at room temperature.

Recipe notes

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