- 1 1/4 cups all-purpose flour plus more for dusting
- 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 vanilla
- 1/2 tsp fresh lemon juice
- 3 Tbsp cold water
- 11/2 lb strawberries, trimmed and halved or quartered lengthwise
- 1/3 cup granulated sugar
- 1 lb mascarpone
- 1/4 cup powdered sugar
- 1/2 tsp grated lemon zest
- 1 tsp fresh lemon juice
- 3/4 tsp vanilla
- Pinch of salt
To make shell, in a food processor with blade attachment, add flour, sugar, salt and butter and pulse until coarse crumbs. In a small bowl, combine egg yolk, vanilla, lemon juice and water. Add to bowl and pulse until mixture comes together.
Lightly flour a work surface and turn dough out onto surface. Gently knead into a disk. Place in center of a tin tart pan and cover with plastic wrap. Using bottom of a flat-bottomed measuring cup, spread and push dough to evenly cover bottom and side of pan. Freeze for 10 minutes. Prick bottom of tart shell all over with a fork. Line tart shell with foil and fill with pie weights.
Preheat oven to 375 degrees.
Bake until edge is pale golden, about 20 minutes. Carefully remove foil and weights and continue to bake until shell is deep golden, 15-18 minutes. Cool in pan, about 45 minutes.
To make filling, in a large bowl, add strawberries and granulated sugar and let stand, stirring occasionally, 30 minutes.