Strawberry Rye Tart and Review: Sweeter off The Vine
 
 
Serves: 15 by 6 inch tart
Ingredients
Rye pie crust:
  • 85 gms all purpose flour
  • 85 gms rye flour
  • ½ tsp salt
  • 128 gms cold butter, cut into ½ inch cubes
  • ½ tbsp apple cider vinegar
  • 4 tbsp ice water
  • 1 large egg for egg wash
For the topping:
  • 450 gms small sweet strawberries
  • 225 gms mascarpone (or use my variation of cream cheese, sour cream and heavy cream)
  • 2 tbsp vanilla sugar or plain granulated sugar, plus 1 tbsp for sprinkling
  • 3 tbsp high quality strawberry jam
Instructions
  1. In a bowl combine the flours and salt.
  2. Add the vinegar to water.
  3. Add the butter to the flour and toss to coat. Using your fingers press each cubes of butter into a flat sheet, tossing with the flour to coat each other until all the butter pieces are coated with flour.
  4. Sprinkled about 4 tbsp of the ice cold vinegar water mixture. Combine with a gentle touch until just combined.
  5. Press the dough together and wrap in plastic wrap. Chill dough for at least 2 hours or preferable overnight.
  6. Preheat oven to 200 F.
  7. Between two sheets of parchment paper roll the dough out to a 15 by 6 inch rectangle, just under ¼ inch thick.
  8. Use a fork to make marks on the dough, to prevent it from puffing up.
  9. Transfer dough to a baking sheet.
  10. Brush the surface with egg wash, and bake for 25-30 minutes. It will be golden brown when done.
  11. Cool the crust completely on the pan.
  12. While the crust is cooling, combine the mascarpone with the 2 tbsp sugar.
  13. Slice the strawberries into ¼ inch slices.
  14. Move the crust to your platter. Spread the mascarpone evenly. Dot with the jam, then arrange the sliced strawberry. Sprinkle tart with the remaining 1 tbsp sugar. Serve immediately.
Recipe by The Novice Housewife at https://novicehousewife.com/2016/03/26/strawberry-rye-tart-review-sweeter-off-vine/