Spring finally showed up this week. It feels like it took forever, but Wednesday especially was super-nice. Warm enough that Jay and the bambino were going to walk up to the bank, but it was really windy. Even though today is now a bit cooler, I’m still in the mood for something spring-ish and light, and of course, sweet. I swear, somedays, I do think I have a serious sugar addiction. I’ve thought about trying to give it up, but there are days that if there’s a sweet treat in front of me, it’ll be half-gone before I even realize I’ve started eating it! In reading blogs here and there, I came across a recipe for a blueberry mascarpone tart that looked beautiful (despite my dislike for blueberries, but again, you could cover cardboard with mascarpone and I’d eat it), but I thought I’d make it with strawberries instead (because I like them better). So I made a Strawberry Mascarpone Tart. With the tart pan my mom gave me for Christmas, that I haven’t gotten a chance to use yet!

But this one has a bit of a twist. I have yet to try strawberries with traditional balsamic vinegar…Since I’ve discovered I actually like balsamic vinegar, I probably will give that a go sometime soon. The last time Jay and I were at The Pheasant, I picked up some lemon-infused white balsamic vinegar, that I want to consume as much as I possibly can, without actually drinking the stuff (which, maybe I’ve done a couple times). I decided to make a glaze with it, and some brown sugar.

Yield: 6-8

Strawberry Mascarpone Tart

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Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

For the Tart Shell:

• 1/4 C powdered sugar
• 1/2 C butter, melted
• 1/2 tsp. vanilla bean paste
• 1/2 C flour
• 1/2 C almond meal
• pinch of salt

For the Mascarpone Filling:

• 1/2 C mascarpone cheese, slightly softened
• 1/2 C heavy cream
• 1/2 tsp. vanilla bean paste
• 1 Tbsp sugar
• 1 C fresh strawberries, hulled & halved

Glaze:

• 1/4 C lemon-infused white balsamic vinegar
• 2 Tbsp. brown sugar

Instructions

Preheat the oven to 350 degrees F. Stir together melted butter, vanilla bean paste, sugar, flour, almond meal and salt. Press the dough into one 10-inch tart pan. Pierce crust all over with fork. Bake for 20 minutes or until golden. Let cool completely.

Whip the heavy cream in a chilled mixing bowl, using chilled beaters (or the chilled whisk attachment & bowl of a stand mixer), until soft peaks form. Add in the mascarpone, vanilla bean paste, and the sugar. Whip again until firm.

Once the tart shell has cooled, fill with the mascarpone mixture, and arrange the berries on top.

In a sauce pan heat the vinegar and brown sugar until sugar melts and the mixture thickens. Stir frequently to avoid burning. Using a pastry brush, brush the berries with the glaze.

Did you make this recipe?

Tag it on Instagram using #tramplingroserecipes

Sometimes it’s the simplest things that taste the richest. Jay’s already had two pieces himself. I have a feeling it’s not going to last much past tomorrow.

I’m trying to decide if I want to spend the rest of the evening back in the kitchen prepping for breakfast or if I just want to read.

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