• prep: 30 min
• cook: 0 hr
• total: 30 min

servings:

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.

• 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

Click Here For Step-By-Step Instructions