Skip Nav
Chrissy Teigen
Chrissy Teigen Says Cacio e Pepe Conquers All, and Her Recipe Proves It
Food Video
The Truth Behind Costco’s $5 Rotisserie Chicken
Black History Month
Chef Angela Davis on Switching Gears, Starting Small, and Finding Her Footing Through Food

Strawberry Mascarpone Tart

Genius Doesn't Begin to Describe This Recipe's Tart Shell Hack

The following is an excerpt from a post that was originally featured on Alexandra's Kitchen and written by Alexandra Stafford, who is part of POPSUGAR Select Food.

A few weeks ago I mentioned my aunt had introduced me to a rebel pastry shell, a brown butter tart crust whose unorthodox assembly has earned it genius marks. It's about as no-fuss as it gets as far as pastry making goes and tastes as light and flaky as the best.

I have made this shell several times since discovering the method, once filled with lemon cream and bruléed Swiss meringue and most recently with a lemony, sweetened mascarpone topped with fresh berries. This is the only pastry crust I will make all Summer long in my hot kitchen, on my unforgiving countertops, with my warm, clammy hands. Sayonara rolling pin, see you in the Fall.

Have a wonderful weekend, Everyone.

PS: A few ideas for Mother's Day.

This is it: place butter, vegetable oil, water, sugar, and salt in a bowl; place in a hot oven for 15 minutes; mix with flour.

After the mixture has cooled, press it into a tart pan:

Love this Vermont Creamery mascarpone:

Strawberry Mascarpone Tart

Strawberry Mascarpone Tart


Lemon cream variation: fill with lemon curd then sift powdered sugar over the top or top with Swiss meringue, then torch if desired.

Strawberry Mascarpone Tart


  1. For the tart shell:
  2. 6 tablespoons unsalted butter
  3. 1 tablespoon vegetable oil
  4. 3 tablespoons water
  5. 1 tablespoon sugar
  6. Pinch of salt
  7. 5 ounces flour
  1. For the filling:
  2. 1 pound mascarpone (about 2 cups)
  3. 1/4 cup powdered sugar
  4. 1 teaspoon fresh lemon juice
  5. 1/2 teaspoon grated lemon zest
  6. 3/4 teaspoon pure vanilla extract
  7. A pinch of salt
  1. For serving:
  2. Strawberries, stemmed and halved or quartered (blueberries or raspberries would be nice too)


  1. Heat the oven to 410°F.
  2. In a Pyrex type oven-safe bowl, combine the butter, oil, water, sugar, and salt. Place in the hot oven for approximately 15 minutes, until the mixture is boiling and the butter starts browning. Remove from oven; add flour quickly, until it forms a ball.
  3. Once the dough is cool enough to touch, press it in to the tart mold evenly with your fingertips. Pierce the bottom with a fork; line the sides with the back of the fork to form ridges. Bake for 15 minutes or until the crust is light brown and shows fine cracks. Remove carefully from oven. It is ready for filling. Note: David Lebovitz recommends a brilliant patching technique for any cracks — just reserve a small knob of dough to spackle into any cracks after baking while it's still warm. (No need to bake again.)
  4. Meanwhile, make the filling: Whisk together mascarpone, powdered sugar, lemon juice, zest, vanilla, and a pinch of salt until smooth.
  5. When tart shell has completely cooled, spread mascarpone filling over top. Top with fresh berries. Serve immediately or chill until ready to serve.
Image Source: Alexandra's Kitchen
Healthy Vegan Dessert Recipes
Vegan Cookie Recipes
Lightened-Up Chocolate Recipes
Fruity Pebbles No-Bake Cheesecake Recipe
Healthy Chocolate Recipes
Chocolate Cake With Chocolate Buttercream Recipe
Number Birthday Cakes
The Best Healthy Zucchini Recipes
Breyers 2-in-1 Ice Cream
Easy Chocolate Dessert Recipes
From Our Partners
Latest Food
All the Latest From Ryan Reynolds