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Strawberry Tart

So onward on my quest to use up the Impastata. I was cruising around and found this on Epicurious. It used Mascarpone. The Impastata is so creamy it's like Mascarpone or Cream cheese so I gave it a try. It only used up 1 cup but it was well worth it.

Strawberry Tart (Adapted from Epicurious)

1 1/4 c flour
3T sugar
1/4 t salt
7 T butter, cut into 1/2 inch pieces
1 egg yolk
1 t vanilla extract
3 T lemon juice (cold)
zest from lemon

Blend flour, sugar, and salt together in a food processor. Add butter and pulse until it looks like corn meal. In a small bowl mix egg yolk, vanilla, lemon juice and zest. Sprinkle over the flour mixture. Pulse until comes together. You might need to add additional lemon juice. Empty into a 9" tart pan with removable bottom. Cover with a piece of plastic wrap and press dough into bottom and up sides of tart pan. Freeze for 10 minutes or until frozen.
See crumbled parchment fits great into the pan
Prick bottom of shell with a fork. Line pan with parchment. Crumble paper first to make it easier to fit into the pan* Add pie weights. Bake at 375 for 20 minutes. Remove parchment and pie weights and bake for another 20 minutes or until lightly browned. Set aside to cool.

1 1/2 lbs strawberries, cut in half (or third if they are mutantly large)
1/3 c brown sugar
1c Mascarpone, Impastata, or cream cheese
1 c confectioners sugar
1 T lemon juice
2t vanilla
2 c heavy cream

Place strawberries and sugar in a bowl and set aside for at least 1 hour. While strawberries are macerating, place Impastata in a mixing bowl. Whisk on high until light and fluffy. Add sugar, lemon juice and vanilla. Beat until mixed thoroughly. Slowly add heavy cream and beat until thickened. At first it will look like it won't thicken but it will. Spread into cooled tart shell leaving a slight indent in the center for the strawberries. Chill until set. Drain strawberries; reserving juice. Place strawberries over the filling. Drizzle reserved juice over slices when serving. You can heat the juices a little to thicken them (I was lazy and didn't).

I really liked the lemon taste of the crust. They used a lesser amount of lemon juice in the original recipe so feel free to do that, but the lemon really added a lot of flavor to the overall tart. You would think that using the Impastata would make this tart a little on the heavy side, but it was quite light tasting (definitely not light on the fat side of things though).

*Learned that little trick from Martha Stewart. I'm telling you she is really growing on me.


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