TODAY Food Club

• 1½ cups all-purpose flour
• 1 stick + 1½ tablespoons cold unsalted butter, cut into small pieces
• One third cup sugar
• ¼ rounded teaspoon of salt

Instructions:

• Preheat the oven to 350 degrees with the rack in the middle.
• In a food processor, blend the flour, butter, sugar, and salt until crumbs form (this may take up to 1½ minutes). Transfer the dough to a 10½ -inch round tart pan with a removable bottom.
• Press the dough evenly into pan and up the sides. Use a measuring cup to press the dough firmly into the bottom and against the sides of the pan. Freeze the crust until firm, about 15 minutes.
• into the bottom and against the sides of the pan. Freeze the crust until firm, about 15 minutes. Using a fork, prick the crust all over. Bake for 20 to 25 minutes, until lightly golden. Cool the tart completely in the tart pan.

For The Filling:

Ingredients:

• 12 ounces mascarpone cheese
• 1½ to 2 pounds strawberries, rinsed, dried, hulled and halved lengthwise
• 2 tablespoons sugar
• One third cup seedless strawberry jelly (no seeds and no pulp)

• In a medium bowl, mix the mascarpone and 1 tablespoon of sugar together until smooth. Spread the mixture evenly on bottom of the baked crust.
• Starting from the center, arrange strawberry halves (bottom ends touching), on the cheese mixture.
• In a small saucepan, heat the jelly on medium-low until liquefied. Gently brush the strawberries with the jelly.
• Chill the tart in the pan for 1 hour; remove it from the pan just before serving.

Notes:

• Prep time: 30 minutes
• Baking time for crust: 20-25 minutes
• Cooling time for crust: 60 minutes
• Time to chill once assembled: 60 minutes