Prepare the Dough (see notes if using store-bought)
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.
Prepare the Filling
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.