170 minutes
A delightful strawberry tart featuring a unique rye crust, complemented by creamy mascarpone and fresh strawberries.
All Purpose Flour, sifted
cups
Rye Flour, sifted
cups
pinches
Unsalted Butter, cold, cubed
tablespoons
teaspoons
tablespoons
Egg, lightly beaten
each
Mascarpone, room temperature
cups
tablespoons
Strawberries, sliced
0 lb
Strawberry Jam
tablespoons
1. Make the Crust
In a large bowl, whisk together all-purpose flour, rye flour, and a pinch of salt. Cut the cold unsalted butter into the mixture until well-coated and pressed into flat sheets. Combine apple cider vinegar with ice water and mix into the flour mixture to form a dough. Wrap in plastic and chill for at least 2 hours.
2. Roll and Bake the Crust
Roll the dough on a floured parchment paper into a 15x6 inch shape. Dock the dough with a fork, brush with a beaten egg, and bake in a 400-degree oven for 15-20 minutes until golden brown.
3. Prepare Mascarpone Layer
Stir together room-temperature mascarpone with granulated sugar. Spread this mixture over the cooled crust.
4. Assemble and Finish
Slice strawberries and arrange them over the mascarpone layer. Dot with strawberry jam and sprinkle with additional sugar to draw out juices and create a glossy finish.
Pulse the flour, sugar, and salt before adding the butter. Pulse until the mixture resembles coarse crumbs, then gradually add ice-cold water until the dough just comes together.
Use fresh rye flour and ripe, fragrant strawberries for the best natural sweetness and flavor.
Ensure your butter is very cold for a flaky texture. Dice it and then chill it again before incorporating into your dough.
Let it rest in the fridge for at least an hour after forming to relax the gluten, which prevents shrinking when baked.
Use pie weights or dried beans to prevent puffing and ensure a crisp base. Remove weights and continue baking to dry out the bottom.
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