Last Summer I was seduced by Gourmet's
strawberry pie, and this year the magazine enticed me with a strawberry mascarpone tart with port glaze. This scrumptious dessert is surprisingly easy to put together — especially if you make the dough (like I did) in a food processor. Although I
ended up purchasing a new pan, the delightful combination of crisp buttery crust, smooth creamy filling, plump juicy berries, and thick rich sauce was worth it.
Kurt Geiger
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