This is probably one of my favorite desserts evah!!
Sweet, juicy strawberries,
tart balsamic vinegar,
and creamy, sweet mascarpone filling
all on a puff pastry crust!!
(Please don’t lick the screen.)
There is absolutely nothing that I like more than a fancy-schmancy dessert.
I love when it not only tastes great,
but looks absolutely mouthwatering.
This dessert satisfied both of my fancy-o-meter requirements and did not disappoint.
Strawberry Balsamic Tart
1 sheet of puff pastry, thawed
1 egg, lightly whisked
1 tablespoon water
2 pounds strawberries, stemmed and quartered
1/2 cup sugar
2 teaspoons orange zest, divided
2 teaspoon freshly squeezed lemon juice, divided
14 ounces mascarpone cheese
1 teaspoon vanilla
1/2 cup powdered sugar
1 1/2 tablespoons balsamic vinegar
Preheat oven to 400 degrees. On a lightly floured surface, roll out puff pastry sheet to fit either a rectangular or circular tart pan. Trim edges to fit pan. Prick puff pastry with a fork. Mix lightly whisked egg with water and brush pastry with egg wash. Bake for 15 minutes until lightly browned. Remove from the oven and allow to cool completely.
To make the filling:
In a large bowl, add the strawberries, sugar, 1 teaspoon orange zest, and 1 teaspoon lemon juice. Stir to combine and set aside. Allow strawberries to macerate for 1 hour.
Mix together the mascarpone cheese, vanilla, remaining orange zest, and remaining lemon juice with a hand-held mixer until well combined. Refrigerate.
To make the balsamic glaze:
Strain the strawberries, retaining the juice and pour into a small saucepan. Add the balsamic vinegar and bring to a boil. Reduce heat to low and allow to simmer until strawberry juice and balsamic vinegar make a thick syrup (approximately 8-10 minutes).
To assemble the tart:
Spread the mascarpone mixture over the tart. Top with strawberries. Drizzle the strawberry-balsamic syrup over the tart.