Strawberry Mascarpone Tart

Mascarpone is a soft, unripened Italian cheese, best with fruits or berries. For the best taste, let this tart stand at room temperature for 20 minutes before slicing.

1⁄2 cup regular or low-fat ricotta (do not use fat-free)

1⁄2 cup mascarpone, at room temperature

2 tablespoons sugar

1 teaspoon vanilla extract

1 prebaked, cooled tart crust made from Sweet Pastry Dough
in a 10- inch tart pan with a removable bottom

11⁄2 quarts strawberries, hulled

1⁄2 cup strawberry, raspberry, or red currant jelly

1 tablespoon water

• Mix the ricotta, mascarpone, sugar, and vanilla in a medium bowl until smooth. Spread evenly in the bottom of the prebaked, cooled tart crust.
• Cut a little bit off the large ends of the strawberries, just so they’ll stand up fl at. Arrange them in a decorative pattern on top of the cheese mixture, standing them, point up, with the largest at the center and the smaller strawberries toward the crust’s edge.
• Melt the jelly and water in a small saucepan over low heat until thick but the consistency of paint. Cool for a couple of minutes, then paint this mixture over the strawberries with a pastry brush or pastry feather, or spoon it lightly over each of the individual berries.
• Set aside to cool for 20 minutes, then cover with plastic wrap and store in the refrigerator for up to 2 days. Bring back to room temperature for 20 minutes before serving.

Makes one 10-inch tart