Rustic Strawberry Tart with Mascarpone Cream

Directions

1. Make the mascarpone cream by combining cream and sugar in a heatproof bowl. Set bowl over a small saucepan of simmering water, and stir until sugar disolves, about 4 minutes. Cover with plastic wrap and refrigerate for at least one hour. Add mascarpone, and wisk until medium peaks form. Cover and refrigerate until ready to serve.
2. Make the dough by pulsing flour, salt and sugar together in a food processor or combine with a large fork. Add butter and pulse until mixture forms coarse crumbs. Add ice water until dough is just combined. Shape dough into a disk, wrap in plastic, and refrigerate for at least one hour. Preheat oven to 350 degrees. On a floured surface, roll dough to 1/4 inch thickness. Cut out a 10 inch round, and transfer to a parchment lined rimmed baking sheet. Refrigerate for at least 1 hour.
3. Make the filling by cutting the strawberries lengthwise into 1/4 inch thick slices. Toss with 1/4 cup sugar and the cornstrach, and immediately arrange them on the dough. Start one inch from the edge, overlapping slices slightly. Fold edge of dough over strawberries. Refrigerate for 15 minutes.
4. Wisk together yolk and water. Brush dough with the egg wash, and sprinkle with remaining 1 tablespoon sugar. Dot berries with butter. Bake until crust is golden brown., 40 to 45 minutes.