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.