Tuesday, May 17, 2011

Tart with Balsamic Strawberries and Whipped Mascarpone Cheese



Status quo over here. Still battling writer's block. 

At least my tendency to bake for stress relief serves my habit of emotional eating well. Here’s what I’ve been munching on lately…


Tart with Balsamic Strawberries and Whipped Mascarpone Cheese

After reading the umpteenth report of how deliciously divine strawberries marinated in balsamic vinegar are, I decided I had to try them. When I came across a Bon Appétit recipe for balsamic marinated strawberries served over heavy cream whipped with mascarpone cheese, I figured it would be a winning combination. Naturally, it was. And wouldn’t it look just adorable in a tart shell? Why, yes- it did.

Tart Shell
adapted from Sunday Suppers at Lucques

*recipe makes enough dough for two 10” tarts
1/4 c heavy cream
 2   extra-large egg yolks
2 3/4 c + 2 T all-purpose flour
1/4 c plus 3 T granulated sugar
1/4 t kosher salt
1/2 pound unsalted butter

Filling
adapted from Bon Appétit via Epicurious

1/3 c balsamic vinegar
 2   t plus 4 tablespoons sugar
1/2 t fresh lemon juice

1/2 c chilled mascarpone cheese
1/2 c chilled whipping cream
1/2 t vanilla extract

3 1-pint baskets (about 24 ounces) strawberries, hulled, halved

1. First make the tart shell according to the instructions here.
2. Prepare the balsamic strawberries by combining vinegar, 2 teaspoons sugar, and lemon juice in a small saucepan. Stir over medium heat until sugar dissolves and then boil for 3 minutes until reduced to approximately 1/4 cup of syrup. Set aside to allow to cool. The syrup can be made 2 days ahead and refrigerated until ready for use.
3. In a medium bowl, combine mascarpone, cream, vanilla, and 2 tablespoons sugar and whisk until thick soft peaks form. If not using immediately, cover the bowl with plastic wrap and place in the refrigerator. Will keep up to 4 hours.
4. When the syrup has fully cooled, add the berries to a large bowl and sprinkle with remaining 2 tablespoons sugar. Drizzle with balsamic syrup. Let the fruit stand 30 minutes at room temperature and stir occasionally.
5. Spread the mascarpone and cream mixture over the bottom of the tart shell and use a small offset spatula to smooth to an even thickness. Top with balsamic strawberries and serve.

13 comments:

  1. If I lived in Austin I would be at your door asking for a slice. This tart looks insanely delicious!

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  2. What do you do with these edible works of art?

    I love what the mint leaves does to the aesthetics. gorgeous!

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  3. Gorgeous tart, Shelley. Whoa. I have never had strawberries in balsamic vinegar before. This might just be the season to change that!

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  4. Beautiful! I wish I could try a bite. I hope your writer's block goes away!

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  5. You just whip this together? You're unbelievable!

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  6. This looks wonderful! I love strawberries, but have never had them with balsamic vinegar. They are so pretty sitting up in the tart like that!

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  7. The berries are so pretty! The balsamic marinade and the marscarpone and whipped cream filling sound perfect together. I need more berries now.

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  8. stop it! stop it! that is the best looking thing i have ever seen. i love balsamic SO much!! eeee! in other news, the versatile blogger award was passed on to me and it seems fun! and you are my favorite, so i passed it on to you in my most recent post if you care to accept it. thought i'd let you know just in case. but your posts are so pretty i am not sure you need a green decal on them :D hehe

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  9. I think I've probably used the word "stunning" in my comments to you about 100 times, now, but dammit, it always fits! Also, I don't think I've ever seen a rectangular tart pan, before...

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  10. Shelley, this is just gorgeous. You make such beautiful food. I'm sure it all is as tasty as it appears. It is always a pleasure to visit here. I hope you have a great day. Blessings...Mary

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  11. Pure perfection my daaahling, how do you always manage to create such tempting treats time and time again?
    *kisses* HH

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  12. mmm! Those strawberries looks perfectly ripe...I love every aspect about this tart; and that garnish of mint just takes it over the top!

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  13. This is simply lovely! I just purchased a cranberry pear white balsamic vinaigrette that I think would be lovely with strawberries.

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