Happy Thursday! I am so looking forward to the weekend, as the bf and I are going to see Alice in Wonderland in 3D! For those of you planning Mad Hatter tea parties, I've got the perfect fruit tart recipe. And if you are not in to Alice and her mad tea parties then, this recipe is sure to get you excited for spring, as if you weren't hungry for it already! 

Serves: 8
Active Time: 30min 
Start to Finish: 2hr 30min
(includes cooling)

For Tart Shell
1 1/4 cups all-purpose flour
3 Tbsp granulated sugar
Rounded 1/4 tsp salt
7 Tbsp unsalted butter, cut into 1/2" pieces
1 large egg yolk
1/2 tsp pure vanilla extract
1/2 tsp fresh lemon juice
3 Tbsp cold water

For Filling
1 1/2 lb strawberries (about 1 1/2 qt), trimmed and halved lengthwise 
1/3 cup granulated sugar
3/4 cup ruby Port
1 lb mascarpone (about 2 cups)
1/4 cup confectioners sugar
1 tsp fresh lemon juice
1/2 tsp grated lemon zest
3/4 tsp pure vanilla extract
 
Equipment: a 10-inch fluted tart pan with removable bottom; pie weights or dried beans. (I used a cake pan, as I am fresh out of tart pans and I used plain rice instead of pie weights)

Make Tart Shell: Blend together flour, sugar, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-sized butter lumps. Beat together yolk, vanilla, lemon juice, and water with a fork (or pulse) until mixture comes together. 

Gently knead with floured hands on a  lightly floured surface until a dough forms, then gently knead 4 or 5 times. Press  into a 5-inch disk. Place in center of tart pan and cover with plastic wrap. Using your fingers and bottom of a flat-bottomed measuring cup, spread and push dough to evenly cover bottom and side of pan. Prick bottom of tart shell all over with a fork and freeze until firm, about 10 minutes.

Preheat oven to 375F with rack in middle. Line tart shell with foil and fill with pie weights. Bake until side is set and edge is pale gold, about 20 minutes. Carefully remove foil and weights and continue to back until the shell is deep golden all over, about 20 minutes more. Cool in pan, about 45 minutes. 

Make Filling While Tart Shell Cools: Stir together strawberries and granulated sugar in a bowl and let stand, stirring occasionally, 30 minutes. Strain in a sieve set over a small saucepan, reserving berries. Add port to liquid in saucepan and boil until reduced to about 1/4 cup, 10 to 15 minutes. Transfer to a small bowl to cool slightly.

Meanwhile, whisk together mascarpone, confectioners sugar, lemon juice, zest, vanilla, and a pinch of salt until stiff.

Assemble Tart: Spread mascarpone mixture evenly in cooled tart shell, then top with strawberries. Drizzle Port glaze all over tart.

Cooks' Note: Tart Shell can be baked 1 day ahead and kept at room temperature.

I hope you enjoy the wonderfully refreshing fruit tart as much as I do. I've also added a few Etsy finds to inspire your mad tea parties! The first listing is from thelooseleaf and they are offering a set of four teas (15-20 cups each). There is a great variety of teas to choose from to suit your different needs and ailments. The second item is a beautiful vintage cup and saucer, a silver plated spoon, and a lace mini matte from GloamingDesigns. Tea for one? Absolutely! Treat yourself daily with this charming solo tea set. And lastly, I've added a beautiful hand screen-printed 100% linen tea towel created by FormosaDesigns. The original illustration was inspired by the birds and plants at the Meroo National Park of Australia's east coast. Please enjoy your weekends, my friends!

-Miss Bojambo