INSTRUCTIONS

FOR THE CRUST:

1. Preheat the oven to 350 degrees with the rack in the middle.
2. In a food processor, blend the flour, butter, sugar, and salt until crumbs form (this may take up to 1½ minutes). Transfer the dough to a 10½ -inch round tart pan with a removable bottom.
3. Press the dough evenly into pan and up the sides. Use a measuring cup to press the dough firmly into the bottom and against the sides of the pan. Freeze the crust until firm, about 15 minutes.
4. Using a fork, prick the crust all over. Bake for 20 to 25 minutes, until lightly golden. Cool the tart completely in the tart pan.

FOR THE FILLING:

1. In a medium bowl, mix the mascarpone and 2 tablespoons of Smoked Honey together until smooth. Spread the mixture evenly on bottom of the baked crust. You may want to add more or less Smoked Honey depending on your desired sweetness.
2. Starting from the center, arrange strawberry halves (bottom ends touching), on the cheese mixture.
3. On medium-low heat in a small saucepan, heat 2 tablespoons of Smoked Balsamic Vinegar and Smoked Honey until they are thoroughly mixed. Gently brush the strawberries with the Smoked Balsamic Honey Glaze. Chill the tart in the pan for 1 hour; remove it from the pan just before serving.