Strawberry season is over in the South. Even though, this minor detail won’t stop me from finding ways to enjoy them all year long.  About a month ago, I had to make mini pies for an event; Banana Cream with Chocolate, Coconut Cream with Caramel, Lemon Cream with Blueberries, and Lemon Chiffon pies.

(I realize that I am holding out- on what could very well be the best pies that I have ever eaten. My camera is almost always on stand-by when I cook and bake. This time was no exception. Except-that I forgot to take pictures when sampling the pies. You see,  I totally lost my head in a swoon of sugar decadance and simply forgot about my  obligation to share with you.  Then I delivered the pies forgetting about photos once again, loosing any chance of redemption.  I am still thinking of those pies- sweet tart dough, coconut crusted tart dough, bananas, coconut cream, chocolate, homemade caramel and toasted coconut all topped with freshly whipped cream. All I can say is that I am sorry. So sorry that I promise to make these pies soon and share. Once you give them a try, you will understand how I could loose my head and forget about you or anything else for that matter. Till then, I ask your forgiveness.)

It just so happened that I planned on making a larger version of the Coconut Cream Pie with some leftover dough. Upon moving the tart shell to a rack while turning my head, I managed to burn my arm-badly. I dropped the pan breaking the tart away from the sides. Normally, I would just toss my error and begin over. This time though, I decided to learn from my mistakes and keep my pastry error for future use. So, I froze the side-less shell for a rainy day and a burst of inspiration.

Receiving the Southern Table book as a gift, I spent the better part of last Sunday afternoon reading it. When I came across this recipe, immediately I knew it was a good thing that I had saved my mishap. Especially, since I  had some mascarpone in the refrigerator- waiting to be used.

You could substitute any berry for this dessert. It was simple to make, full of flavor and pretty to look at, and I had some leftover preserves to go on toast the following morning. What more can you ask for in a dessert?  Well, maybe you could ask for Banana Cream Pie, Coconut Cream Pie………………..in which case I would say yes, of course I will make you some.

 Strawberry Mascarpone Tart

Adapted; Frank Stitt, Southern Table

FOR THE TART PASTRY

Prepare your favorite crust for the tart. If you want a flat tart as I have done, roll your dough into an 8 to 10 inch round and place on a parchment lined baking sheet. Puncture the dough with tines of a fork and top with pastry weights.  Bake for about 15 minutes, remove the weights and finish off baking the oven for another 4 to 5 minutes, until the pastry is golden. Let cool and proceed with the preserves and mascarpone.

FOR THE PRESERVES

2 cups quartered ripe strawberries

½ sugar

2 teaspoon fresh squeezed lemon juice

Combine the above ingredients in a small saucepan, bringing to a simmer, cooking until the juices thicken to a jam-like consistency, 30 to 45 minutes. Transfer to a bowl, allow to cool, skimming off any foam that settles on top of the mixture.

FOR THE MASCARPONE TOPPING

1 cup mascarpone cheese

1/3 cup sugar

Grated zest of 1 medium orange

2 cups sliced strawberries, reserving a few whole

Combine the mascarpone, sugar and orange zest. Slice the strawberries and set aside to top the tart with.

Place the tart on your serving dish or a cake stand. Top with the mascarpone topping and spread evenly. Spread a thin layer of preserves on top, reserve any extra strawberry preserves for glazing.

Layer the sliced strawberries in rows around the tart, overlapping them. With a pastry brush, glaze the strawberries with the preserves. Reserve the rest of the preserves for another use.

Serve the tart at room temperature or chilled, topped with whip cream if you want. Keeps for 2 days.