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It's the 4th of July, ya'll! Well, almost.  And this little strawberry tart definitely needs to make an appearance on your menu. But seriously.  How is it 4th of July already?  I had to stop

Total time

45 minutes




  • 1½ cups old-fashioned rolled oats
  • 6 tbsp cold salted butter
  • 3 tbsp + 2 tsp. honey or granulated sugar (divided)
  • 5 tbsp ice water
  • 2 pints strawberries, hulled and sliced
  • 2 tsp balsamic vinegar or fresh lemon juice
  • ½ cup half & half
  • 8 oz mascarpone cheese
  • 2 tsp vanilla bean paste
  • 2 tbsp each fresh basil and mint, chiffonade


  1. Preheat oven to 350°F. Place oats, butter and 2 tablespoons honey/sugar in a food processor. Pulse while adding one tablespoon of ice water at a time, until the mixture forms a ball. Remove tart dough and place in an ungreased 12-inch tart pan. Press the dough evenly into the pan, taking care to push the crust into indentations on the sides. Bake for 20-25 minutes, until crust is crispy and browned on the edges. Allow to cool. In a medium bowl, mix sliced strawberries with balsamic vinegar and 2 teaspoons honey/sugar until combined. Set aside. In the bowl of a stand mixer, whip half and half on high until fluffy. Add a dollop of mascarpone at a time until the mixture is smooth and stiff. Mix in the vanilla bean paste and remaining tablespoon honey/sugar until incorporated. Set aside. To assemble the tart, fill cooled shell with three-quarters of the strawberry filling. Top with mascarpone whip and garnish with remaining strawberries, basil and mint. Remove finished tart from the pan; slice and serve.

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