The combination of buttery crust and sweetened mascarpone would be delicious with just about any fruit you can imagine: blackberries, raspberries, peaches, nectarines or plums would all be totally delicious. I would caution against blueberries, only because they might roll right off of the crust. Assemble the tart right before you serve it to prevent sogginess.
Related: Master Tartine's Country Bread
One recipe of your favorite single crust pie dough (here's the all purpose version and rye version)
1 egg for egg wash
1 lb strawberries
8 oz mascarpone
3 tbsp sugar
Small handful organic rose petals (optional)
1. Preheat oven to 400º Fahrenheit.
2. Roll out the pie crust to an oval, 1/8-inch to 1/4-inch thick. Trim any rough edges and move the dough to a parchment lined baking sheet. Dock the crust with a fork to prevent the dough from puffing up too much and brush the dough with a beaten egg. Bake the dough until it is deep, deep golden brown, 25-30 minutes. Cool the pastry completely.
3. While the pastry is cooling, combine the mascarpone and 2 tablespoons of sugar. Spread the mascarpone over the cooled pastry, top with sliced strawberries arranged in a decorative pattern. If you are using the rose petals, gently tuck them between the strawberries. Sprinkle the tart with the remaining tablespoon of sugar, slice, and serve immediately.
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Yossy Arefi is a Brooklyn based food photographer, food stylist and the creator of the award winning blog Apt. 2B Baking Co. which celebrates seasonal baking and preserving. When Yossy isn’t shooting photos or baking she can be found tending her fire escape garden or at her pottery studio, making the perfect mug for her morning coffee.