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Strawberry Lattice Tart with Mascarpone
Flaky pastry tarts filled with tangy mascarpone cheese and topped with an eye-catching, delicious strawberry lattice and hibiscus sugar crystals.
Crust:
1 1/4 C all-purpose flour
1/2 tsp. salt
1/2 tsp. sugar
1 stick unsalted butter, cold and chopped
4 T ice water
Filling:
8 oz. mascarpone cheese
1/4 C sugar
2 Tbsp. strawberry jam
Pinch of salt
Topping:
1 C Markon First Crop Strawberries, sliced thin
2 T apricot jam, heated
1 T Fresh Origins hibiscus sugar crystals
Lavender, to garnish
Preheat oven to 375 degrees F.
Put flour, salt, and sugar in a food processor. Pulse a few times to combine. With machine running, add cold butter to the machine, followed by ice water. When dough just comes together, turn off machine. Do not over process. Roll out dough and fit into a rectangular tart pan with removable bottom. Place in freezer for at least 30 minutes.
Fill crust with parchment paper and pastry weights (or rice/beans) to keep pastry from bubbling. Bake for 45 minutes, removing pie weights halfway through process. Remove from oven and cool completely.
Combine all filling ingredients in a large mixing bowl. Spoon into cooled crust and spread evenly.
Top tart with strawberry slices in a lattice formation. Brush berries with apricot glaze. Sprinkle with hibiscus crystals and garnish with flowers.
Spring
Summer
Desserts
Vegetarian