Tart Shell ~
1 ¼ cup flour
¾ cup powdered sugar
¼ tsp salt
¼ tsp cinnamon
½ cup cold butter, sliced in small pieces
1 large egg
1 tbsp milk
½ tsp vanilla
Put all the dry ingredients in your food processor with the blade and pulse until combined. Add in butter slices. Pulse again until just combined so the butter doesn’t get too warm. In a small dish, combine the milk, egg and vanilla. Pour into the flour mixture and pulse until a dough forms. Remove the dough from the processor and wrap in plastic wrap. Refrigerate for a half hour. Remove from the refrigerator and let sit for 10 minutes. Roll out until the dough is ¼” thick. Butter the bottom only of your tart pan. Place dough in pan. Only lightly pressing down and on the sides. Trim off any extra. Return to refrigerator while your oven heats up to 350°. Cover the bottom of the dough with aluminum foil and add pie weights. When the oven is heated, bake for 30 minutes. Allow to cool completely.
Creamy filling ~
12 oz mascarpone, room temperature
1/3 cup powdered sugar
Spread evenly over tart shell.
Strawberries cut in half and arranged in a circle around the cream filling.
3/4 cup good quality strawberry jam
Heat the jam in a small saucepan and brush over the strawberries. Refrigerate for an hour before serving.