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
In a bowl combine the flours and salt.
Add the vinegar to water.
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.
Sprinkled about 4 tbsp of the ice cold vinegar water mixture. Combine with a gentle touch until just combined.
Press the dough together and wrap in plastic wrap. Chill dough for at least 2 hours or preferable overnight.
Preheat oven to 200 F.
Between two sheets of parchment paper roll the dough out to a 15 by 6 inch rectangle, just under ¼ inch thick.
Use a fork to make marks on the dough, to prevent it from puffing up.
Transfer dough to a baking sheet.
Brush the surface with egg wash, and bake for 25-30 minutes. It will be golden brown when done.
Cool the crust completely on the pan.
While the crust is cooling, combine the mascarpone with the 2 tbsp sugar.
Slice the strawberries into ¼ inch slices.
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/