Strawberry-Mascarpone Tart with Strawberry Sauce

From Cooking Club 4/11
Makes 8 servings

CRUST
1 c. AP flour
1/3 c. powdered sugar
1/8 tsp. salt
1/2 c. unsalted butter, chilled, cut up
1 egg yolk
1 1/2 tsp. grated orange peel
1 tsp. Grand Marnier or orange juice

FILLING
1 lb. fresh strawberries, sliced
1/4 c. plus 2 Tbsp. sugar, divided
3 tsp. Grand Marnier or orange juice, divided
3/4 c. mascarpone cheese
3/4 c. whipping cream
1 tsp. grated orange peel

Pulse flour, powdered sugar and salt in food processor until combined. Add butter; pulse until mixture resembles coarse cornmeal. Add all remaining crust ingredients, pulse briefly until mixture is moist and crumbly. Shape into flat round. Cover and refrigerate 10 to 15 minutes.

With lightly floured hands, press dough into bottom of 9-inch tart pan with removable bottom, working from center out. Prick all over with fork. Freeze at least 20 minutes or refrigerate 45 minutes or overnight.

Heat oven to 350 degrees. Bake crust 20 to 25 minutes or until golden brown around edges and just starting to brown on bottom. (If crust starts to puff, poke with small knife.) Cool completely on wire rack, 20 to 30 minutes.

Combine strawberries, 1/4 cup of the sugar and 1 teaspoon of the Grand Marnier in medium bowl. Place strawberries in sieve set over medium bowl to catch juices.

Gently whisk mascarpone cheese and cream in large bowl. Whisk in remaining 2 Tbsp. sugar, 2 Tbsp. Grand marnier and 1 tsp. orange peel. Beat at medium speed 4 minutes or just until soft peaks form but mixture is still fairly loose (do not overbeat).

Spread in cooled crust. Chill 1 to 2 hours before serving.

Reserve 2 cups of the strawberries. Puree remaining strawberries with strained juices in food processor to make sauce. Pour reserved 2 cups strawberries over filling. Serve sauce with tart.