This strawberry tart recipe, from The Pretty Dish by Jessica Merchant, is perfect for spring or summer, requires only a handful of ingredients, and comes together quickly! This recipe can be adapted easily with other summer berries or stone fruit. The tart crust and mascarpone filling can be prepped one to two days ahead - leave off the fruit until the day of to ensure the best texture and prevent any weeping.
16ounces (2 pints)fresh strawberriesstemmed and thinly sliced
1tablespoon (20 g)pure honey
3tablespoonssliced almondstoasted
fresh mint leavesfor garnishing (optional)
Instructions
Prepare the crust: In a bowl, stir together the graham cracker crumbs, almond meal (or flour), butter, and almond butter until combined and all the crumb are moistened. Press the crust into an 8-inch round tart pan (*the original recipe in the book was prepared in a 14-inch x 4-inch tart pan, this recipe will also work with this size). If desired, use the bottom of a small measuring cup to tamp the crust down evenly. Set aside.
Prepare the filling: In a bowl, stir together the mascarpone, sugar, vanilla bean paste (or extract), and almond extract until creamy and combined. Spread evenly over the graham crust. Refrigerate for at least 1 hour.
While the tart is in the fridge, slice the strawberries. Trim off the stems and slice vertically into thin slices. Remove the tart from the fridge and distribute the strawberry slices onto the mascarpone filling - feel free to do this however you wish. To achieve a similar look as the photos above: starting from the outside of the tart and working your way in, layer the strawberry slices next to each other, in a circular pattern with the pointed ends facing out. Repeat, layering the strawberry slices slightly with each circle and so on.
Drizzle the tart with honey. Garnish with sliced almonds and mint, if using.
Serve immediately or keep in the fridge, covered loosely with plastic wrap, until ready to serve.
Tips for Success:
To make graham cracker crumbs, place broken graham cracker cookies (this recipe requires roughly 6 full pieces!) in a food processor. Pulse repeatedly until finely crumbed.
To toast almond slices, heat almonds in a dry skillet over medium heat for a few minutes, stirring frequently, until golden in color. Transfer to a separate bowl and cool completely.
Reprinted (with a few minor changes) with permission from The Pretty Dish by Jessica Merchant.