These simple strawberry tarts have a lightly sweetened mascarpone filling, and can be prepared using either store-bought pie dough or a simple homemade crust. They’re easy, beautiful, and they come together in no time! This post is a paid collaboration with California Strawberries.
This is one of my favorite times of the year. Strawberries are plentiful, but baking season is just around the corner. A strawberry tart recipe feels like a perfect way to celebrate!
If making a tart from scratch sounds intimidating, I promise it’s really not. The trick to making a homemade tart is to use a few good quality ingredients. They do the hard work!
Tart Dough Notes
- I’ve used a very forgiving tart dough known as Pâté Sucrée, and you should consider trying it instead of going with store-bought dough, which will have less flavor and a stiffer texture. The sugar and egg make this dough easy to roll and re-roll as needed. Because these tarts are smaller, keep in mind that it’s easier to roll the dough into the pans versus if you were rolling one large tart.
- However, if you’re short on time, store-bought dough will save you two hours since homemade dough needs to chill after it’s first prepared.
- I’ve used 4.75-inch fluted tart pans with removable bottoms. That removable bottom makes it a breeze to pop out the finished tart shell.
- Try selecting strawberries that are similar in size and shape for the tart; it will create a lovely, even presentation.
- If your strawberries are very sweet, the tart will be sweet enough on its own with the mascarpone filling, especially if you use the homemade dough which is also slightly sweet. If the strawberries could use a little something extra, sift some confectioners’ sugar on top.
- Head over to the California Strawberries website for tips on how to select and store strawberries!
Looking For More Strawberry Recipes?
- 12 ounces all-purpose flour (2 3/4 cups), plus more for rolling the dough
- 3 tablespoons granulated sugar
- 1/8 teaspoon kosher salt
- 8 ounces cold, unsalted butter, cubed
- 2 large egg yolks
- 1/4 cup cold water
- 1/2 teaspoon pure vanilla extract
- 24-32 small-medium strawberries, hulled and sliced in half (6-8 per tart, see notes)
- 8 ounces mascarpone cheese
- 1 tablespoon granulated sugar
- 1/2 teaspoon pure vanilla extract
- Optional: confectioners’ sugar for serving
- Add the flour, sugar and salt to a food processor and pulse the machine on and off several times to combine. Add butter and pulse a few more times until the butter looks like coarse cornmeal.
- In a small bowl, vigorously whisk the eggs, water, and vanilla until frothy. With the machine on, add the liquid ingredients. Turn the food processor off as soon as the dough comes together. Turn the dough out onto plastic wrap, kneading a few times if there are uneven spots, then wrap into a disc, flatten, and chill for two hours.
- On a lightly floured surface, roll the dough to approximately 1/4 inch thin, then divide into quarters. Wrap one piece of dough around the rolling pin, then unroll into the tart shell and use your thumb to gently press the dough into the flutes. Trim away excess dough, repeat with the remaining pieces, and then chill the pans for 15 minutes while preheating the oven to 375 degrees F.
- Place the tart shells on a baking sheet. Use a fork to prick holes in the bottom of the dough (to prevent air bubbles), then top with foil and dried beans. Bake for around 15 minutes, carefully removing the beans halfway through, until the dough is firm on the bottom. Allow to cool.
- In a small bowl, use a small spatula or spoon to combine the mascarpone, sugar, and vanilla extract. Once the mixture is smooth, spread evenly between the tart shells (around 2 tablespoons per tart).
- Layer the strawberries on top of the mascarpone, starting with the outer edge of the shell and moving toward the center.
- If using, top with a light layer of sifted confectioners’ sugar.
- Serve within 2-3 hours for best results.
If using store-bought dough, roll into the tart shells and bake according to package instructions. No need to use the beans, just prick the dough with a fork. Allow it to cool before adding the filling.
I recommend buying 2 pints of strawberries. There will be leftovers, but you’ll have the option to pick through the strawberries to find ones that are similarly sized and brightly colored. This tart is all about presentation! Save the extra strawberries for a snack.
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