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STRAWBERRY MASCARPONE TART WITH PORT GLAZE

Ingredients

• This time of year, you can’t have too many fruit tarts. Here, ripe strawberries drizzled with Port glaze top a luxurious no-bake mascarpone filling. The press-in crust, by the way, is a breeze to make. View more of our favorite recipes from this issue.
• FOR TART SHELL
• 1 1/4 cups all-purpose flour
• 3 tablespoons granulated sugar
• Rounded 1/4 tsp salt
• 7 tablespoons unsalted butter, cut into 1/2-inch pieces
• 1 large egg yolk
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon fresh lemon juice
• 3 tablespoons cold water
• FOR FILLING
• 1 1/2 lb strawberries (about 1 1/2 qt), trimmed and halved lengthwise
• 1/3 cup granulated sugar
• 3/4 cup ruby Port
• 1 lb mascarpone (about 2 cups)
• 1/4 cup confectioners sugar
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon grated lemon zest
• 3/4 teaspoon pure vanilla extract
• EQUIPMENT: a 10-inch fluted tart pan with removable bottom; pie weights or dried beans

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