Queen of Tarts

I saw this tart on the cover of April's Gourmet Magazine and knew I had to make it. I even finally bought a tart pan with a removeable bottom. I predict many quiches and elegant pies in my future. Additionally, I think I may have solved my previous pie crust issues. Thus in the epic battle of me-versus-tart, I am the victor. I am the Queen of Tarts.

Strawberry Tart: from Gourmet Crust:
1 1/4 cups flour 3 tablespoons granulated sugar 1/4 teaspoon salt 7 tablespoons unsalted butter 1 egg yolk 1/2 teaspoon vanilla extract 1/2 teaspoon lemon juice
3 tablespoons cold water Filling:
1 1/2 pound strawberries 1/3 cup granulated sugar
1 teaspoon lemon juice 1/2 cup amaretto 1 pound mascarpone cheese 1/4 cup confectioners sugar 1 teaspoon lemon juice 1 teaspoon lemon zest 3/4 teaspoon vanilla extract

Pre-heat oven to 375. For crust, blend flour, 3 tablespoons of sugar, salt and butter in a large mixing bowl with a pastry blender until the mixture resembles coarse meal. In a small bowl, whisk egg yolk, vanilla, lemon juice and water. Add wet ingredients to the dry ingredients and mix until a dough is formed. Turn out on a lightly floured surface and knead a couple times. Form a flat, 5-inch circle with your hands. Place circle of dough into 9-inch tart pan and press with your fingers until dough covers the bottom and sides of the tart pan. With fork, stab little holes into the bottom of the crust.

Cover crust with aluminum foil and fill with pie weights or uncooked rice (guess which I chose). Bake for 20 minutes and remove tart from oven and remove foil and rice. Replace in oven and bake for another 20 minutes until golden. Let cool for at least 30 minutes.

While tart crust is cooling, make the filling. Slice strawberries and place in bowl with 1/3 cup granulated sugar and 1 teaspoon or so of lemon juice. Let sit for 15 minutes, stirring occasionally, to allow the juice from the strawberries to collect in the bottom of the bowl.

Meanwhile, mix together mascarpone, powdered sugar, lemon juice, lemon zest and vanilla in a medium bowl. Once tart crust has cooled, spread mascarpone evenly onto the crust.

Go back to the strawberries. Using a strainer, pour the strawberries and their juice over a medium frying pan. Once drained, arrange the strawberries on top of the tart. Going back to the skillet, add 1/2 cup of amaretto liqueur to the strawberry juice mixture. Bring to a boil and simmer for 15 minutes or until it has reduced by half or has thickened to a syrup. Remove from heat and pour over tart. Refrigerate before serving. This is best eaten the day of.