Make This Super Simple Strawberry Tart TONIGHT

straw 2Photo: Courtesy of Yossy Arefi.
Of all the spring and summer fruit, I find that strawberries need the least amount of adornment. I love getting them from the farmer's market when they're juicy, ripe, and red all of the way through. I prefer to eat them fresh or sliced up and tossed with just a sprinkle sugar. I think strawberries lose something when cooked so when I want to have them for dessert, I don't bake them into pie or cake. This tart is a perfect example of a super fresh and super easy strawberry dessert.
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.
straw 3Photo: Courtesy of Yossy Arefi.
Super Simple Strawberry Tart
serves 8-10
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.