9/16/2023 0 Comments Lemon strawberry tartI tried mixing the lemon with the vanilla first, but the mascarpone mixture curdled immediately when I added the lemon-vanilla. Like others, I had trouble with curdling. Overall, it was easy, beautiful, and delicious! It, but I will try it next time, because I can see how it might add to it. I also might try using blueberries, or apricots, along with the strawberries. I would use way less sugar though- it is loaded in the crust, cheese, and strawberries. Rather than Port, I used some chocolate wine I had around. My strawberries were no the best (a little white), but swapping 1/2lb with raspberries worked really well. Used rice for the weight, to prevent bubbling. Was able to use a foil-lined 9" square cakepan, instead of something special. I'm a fairly inexperienced baker, but had a great time with this recipe. Before serving to a crowd, I would try this recipe out first to be sure you really like it. I'm not sure how to rectify the cheese issue - and it looks like I'm not alone, based on other reviews. The crust/tart was a bit hard and not at all flaky, and the cheese curdled right away when I added the lemon juice. My version of this tart was less than impressive. I would say I'm not the best baker - but I'd also say this recipe does not appear that difficult. I had no trouble with curdling mascarpone - perhaps because I mixed the lemon, powdered sugar, etc before I added the cheese. Nevertheless, it was a delicious tart crust that I encourage anyone to make.Ībsolutely delicious, I did use less sugar on the strawberries which turn out perfect. My only sad part is that I have trouble with pat-in crusts (where I don't have the same control over thickness as rolling) and I wasn't exactly even, leading to uneven browning. I had no trouble with shrinking after freezing for 15-20 minutes before baking. It stayed crisp and had a wonderful subtle cookie-ness about it. And, it was awesome! I did use a mascarpone/whipped cream filling and this crust really stood up to that heaviness. The only component I followed exactly was the crust, so that is all I feel I should review. (If I could rate it zero forks, I would.) I would also use less port and more strawberry juice. I should have known better than to add lemon juice to dairy, but I followed the recipe. The tart shell was tasty, but the filling was awful. I also topped the strawberries with some edible flowers. The crust was pretty tasty and everyone liked the filling. We all thought that this was pretty good. It was easy to make too! The strawberries were perfection. The mascarpone filling was creamy and not too sweet. I would make this again in a flash! The syrup reduction was beyond delicious. Spread mascarpone mixture evenly in cooled tart shell, then top with strawberries. Meanwhile, whisk together mascarpone, confectioners sugar, lemon juice, zest, vanilla, and a pinch of salt until stiff. Transfer to a small bowl to cool slightly. Add Port to liquid in saucepan and boil until reduced to about 1/4 cup, 10 to 15 minutes. Strain in a sieve set over a small saucepan, reserving berries. Stir together strawberries and granulated sugar in a bowl and let stand, stirring occasionally, 30 minutes. Make filling while tart shell cools: Step 5.Carefully remove foil and weights and continue to bake until shell is deep golden all over, about 20 minutes more. Bake until side is set and edge is pale golden, about 20 minutes. Line tart shell with foil and fill with pie weights. Preheat oven to 375☏ with rack in middle. Prick bottom of tart shell all over with a fork and freeze until firm, about 10 minutes. Using your fingers and bottom of a flat-bottomed measuring cup, spread and push dough to evenly cover bottom and side of pan. Place in center of tart pan and cover with plastic wrap. Gently knead with floured hands on a lightly floured surface until a dough forms, then gently knead 4 or 5 times. Beat together yolk, vanilla, lemon juice, and water with a fork, then drizzle over flour mixture and stir with fork (or pulse) until mixture comes together. Blend together flour, sugar, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps.
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