Tart envy

Today my head feels like the inside of my refrigerator, filled with the weekend's leftovers, fresh vegetables, everlasting sauces and some random objects that I cannot identify. In order to make sense of it all I am making tarts...well one giant tart. A tart has the clarity my head is lacking; it is precise, has organized layers and stands firm...plus, it is made up of sugary goodness. It's desirability lies in the combination of two very different worlds, that of a thick, strong crust and the other of a soft, sweet center. A discombobulated refrigerator, on the other hand, is anything but desirable. Packed with confusion and lack of purpose, that is unless one can find the ingredients inside to make a tart. Perhaps I'm spreading the metaphor a little to thin, but you get the point.

I found this recipe for Strawberry Tarts with Lemony Mascarpone Filling today on the Food52 web page and was immediately drawn in by the photo. This was one good looking tart, perfectly shaped and topped with glossy, fresh strawberries. There was only one word to describe it: IRRESISTIBLE. The woman who made the recipe, ChezSuzanne, also used the word "easy" when describing it which helped matters. I don't own tartlets, so I decided on making one giant tart. They say you are what you eat....I wish I were this zesty, sweet tart.

Strawberry Tarts with Lemony Mascarpone Filling

A recipe by ChezSuzanne on the Food52 web page

(If you do not have tartlets you can make one big tart using a pie dish and the same recipe)

Tart Shell (Pate Sable):

6 1/4 ounces (weighed) all-purpose flour

3 tablespoons granulated sugar

1/4 teaspoon salt

1/4 teaspoon lemon zest

3 1/2 ounces unsalted butter, cold, cut into 1/2" pieces

1 large egg yolk

1/2 teaspoon pure vanilla extract

1/2 teaspoon lemon juice

3 tablespoons ice water

2 ounces semi-sweet chocolate pieces

1. Rub the lemon zest and sugar together until the sugar is moist from the lemon and very aromatic. Set aside.
2. In a food processor, blend together the flour and salt. Add the lemon sugar and mix well. Add the butter pieces all at once and process just until the mixture resembles coarse meal with pea sized butter lumps.
3. In a separate bowl, mix together all the wet ingredients. Drizzle over the flour mixture in the food processor and pulse just until the mixture comes together. Remove from the bowl onto a lightly floured workspace and gently knead with fingertips 4 or 5 times to form a ball.
4. Separate into 4 equal sections (about 3 oz each), flatten into discs, and wrap in wax or plastic. Refrigerate for 30 - 45 minutes.
5. Preheat the oven to 375 F. Roll out each disc on a lightly floured workspace and line 4 tartlet pans with the dough. Dock with a fork and freeze until firm - at least 15 minutes. The longer you freeze them, the better they will keep their shape during the blind baking step.
6. Line the tartlets with parchment paper or foil and pie weights or beans. Blind bake for about 20 minutes, or until the crust begins to lightly brown. Remove the weights and paper/foil lining and continue to bake until golden brown - about 10 - 15 minutes. Cool completely.
7. Melt the chocolate over very low heat or in the microwave until melted. Using a basting brush (I use a plastic one for this), brush on a layer of chocolate onto each cooled tart shell bottom. I use about 1 Tablespoon of chocolate per tart shell.

Lemon Mascarpone Filling and Strawberries:

1/2 pound mascarpone cheese

2 tablespoons confectioner's sugar

1 teaspoon lemon juice

1/2 teaspoon lemon zest

1/4 teaspoon pure vanilla extract

14-16 strawberries

2 tablespoons apricot puree (strained from preserves)

1. Whisk all the ingredients together except the strawberries and apricot puree. Spoon or pipe into the tart shells.
2. Slice the strawberries and arrange around the tart shell. Melt the apricot puree so that it is pretty liquidy and brush onto the strawberries.
3. Top with whipped cream, Chantilly cream, chocolate shavings or sifted confectioner's sugar.