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Adirondack Winery

Soaring Strawberry Fruit Tart

Soaring Strawberry Fruit Tart
Recipe Date:
July 28, 2016
Cook Time:
Imperial (US)
Soaring Strawberry infused Crust, Soaring Strawberry infused berries, & a tart lemon Mascarpone filling.
  • 8 tbsps Soaring Strawberry
  • 1/2 lb Strawberries, sliced
  • 1/2 lb Mixed Berries (blackberries & raspberries)
  • 1/2 cup Fruit Jam
  • 1 1/4 cups All-Purpose Flour
  • 1/4 tsp Salt
  • 1/2 cup Shortening, chilled
  • 1/2 cup Heavy Cream
  • 8 ozs Mascarpone cheese
  • 1 cup Lemon Curd

*Recipe courtesy of Jennalee Lukacs

  1. Tart Crust: Whisk flour & salt in medium bowl. With pastry blender or finger tips cut in cold shortening until mixture resembles course crumbs. Drizzle 3 tbsp iced soaring strawberry over flour. Toss mixture with fork until dough comes together. Chill dough for 30 min. before rolling. Once chilled, roll & press into tart pan. Bake at 375 for 12-15 min or until golden brown. Allow crust to chill completely before adding filling.
  2. Lemon Mascarpone Filling: Whip heavy cream until soft peaks form. Beat in mascarpone cheese, mix until creamy. Slowly add lemon curd, then sprinkle in 3 or 4 tbsp Soaring Strawberry.
  3. Berries & Glaze: Heat 1/2 cup jam over medium low heat until thinned. Mix in 2 tbsp Soaring Strawberry, remove from heat and allow to cool. Once cool, toss in the fresh berries.
  4. Assemble Tart: Spread mascarpone cream into cooled crust, top with berries & enjoy!