Strawberry and Mascarpone Tart

Strawberry season is in full swing, and this strawberry and mascarpone tart is a great way to show off spring berries. It's from Kieth Robinson's feature in Atlanta Magazine's Home from a few years ago when I was the entertaining editor. Trust me, it is as delicious as it looks!

Strawberry and Mascarpone Tart

For the crust, you will need:- Crust - 2 cups AP flour- 1/4 teaspoon salt- 1 cup unsalted butter softened- 1/2 cup powdered sugar- 1 teaspoon vanilla extract

For the filling, you will need:- 1 pound mascarpone cheese (two cups)- 1/4 cup powdered sugar- 1 teaspoon fresh lemon juice- 1 teaspoon lemon zest- 1 teaspoon vanilla extract- Three cups of fresh berries, cleanedTo prepare:Mix together the flour and salt in a bowl.  In the bowl of the mixer cream butter and sugar until fluffy, add vanilla. beat in the flour mixture until just incorporated, do not over mix. Shape the dough into a ball, wrap in plastic wrap and refrigerate for 30 minutes.  Press the chilled dough into a false bottom tart shell, prick the bottom with a fork.  Place it into a 350 degree oven until lightly browned, cool completely in the pan.Mix together all ingredients for the filling, smooth into the cooled unmolded tart shell. Top with fresh strawberries.Photo: The Raftermen