Name: Strawberry Mascarpone Tart With Port Glaze
Cook time: 30 min
Total time: 2 1/2 hr (includes cooling)
Yield: Makes 8 servings
Ingredients: 1 1/4 cups all-purpose flour; 3 tablespoons granulated sugar; Rounded 1/4 teaspoon salt; 7 tablespoons unsalted butter, cut into 1/2-inch pieces; 1 large egg yolk; 1/2 teaspoon pure vanilla extract; 1/2 teaspoon fresh lemon juice; 3 tablespoons cold water; 1 1/2 pounds strawberries (about 1 1/2 quarts), trimmed and halved lengthwise; 1/3 cup granulated sugar; 3/4 cup ruby Port; 1 pound mascarpone (about 2 cups); 1/4 cup confectioners sugar; 1 teaspoon fresh lemon juice; 1/2 teaspoon grated lemon zest; 3/4 teaspoon pure vanilla extract; Equipment: a 10-inch fluted tart pan with removable bottom; pie weights or dried beans

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Photo by Andrea Albin

This time of year, you can't have too many fruit tarts. Here, ripe strawberries drizzled with Port glaze top a luxurious no-bake mascarpone filling. The press-in crust, by the way, is a breeze to make.

Cooks' note:

Tart shell can be baked 1 day ahead and kept at room temperature.