Strawberry Mascarpone Tart

Method

1. 1
   On a lightly floured surface, roll out thawed puff pastry dough to 1/8 inch thick (about 10 x 12 inches), and place on a parchment paper-lined sheet pan.
2. 2
   Use a pastry cutter or paring knife to score a 1-inch border around the sides of the dough without cutting all the way through the dough. Use a fork to prick the puff pastry dough inside of the border.
3. 3
   Chill sheet pan in freezer for 20 minutes, while preheating oven to 400° F.
4. 4
   Make an egg wash by mixing one egg yolk with a tablespoon of water. Use a small pastry brush to brush egg wash just on the border of the puff pastry dough.
5. 5
   Bake for 18-20 minutes, until flaky and golden brown. Make sure the bottom of the tart is browned before you remove it from the oven. Press down puffed center. Let base cool.
6. 6
   Whip mascarpone, heavy cream, vanilla, and powdered sugar to soft peaks. Don’t over whip! Spread over cooled base.
7. 7
   Top with halved strawberries, then top with chopped basil and drizzle with balsamic glaze.