Strawberry Jam Tart Teri Tsang Barrett   From Every Day with Rachael Ray October 2008 SERVES 8 Prep Time: 30 min Bake Time: 25 min 1 pound strawberries, sliced 3 tablespoons sugar 2 tablespoons cornstarch 2 tablespoons lemon juice 1/2 teaspoon balsamic vinegar 1 sheet (9-inch square) frozen puff pastry, thawed 1 tablespoon butter, melted 1/4 cup mascarpone cheese 1 tablespoon honey 8 large mint leaves, thinly sliced 1. Position a rack in the lower third of the oven and preheat to 400°. In a large saucepan, cook the strawberries, sugar, cornstarch, lemon juice and vinegar over medium heat, stirring, until syrupy, about 7 minutes. Lower the heat and simmer, stirring, until reduced to about 1 1/4 cups, 10 to 15 minutes; let cool. 2. Meanwhile, on a lightly floured work surface, roll out the puff pastry into a 13-by-14-inch rectangle. Cut into a 12-inch round, using a 12-inch plate as a guide; transfer to a parchment-paper-lined baking sheet. Fold the edges of the pastry inward to form a half-inch rim and brush with the butter. Spread the strawberry mixture within the rim. 3. In a small bowl, combine the mascarpone and honey and dollop over the jam. Bake until the crust is golden, 22 to 25 minutes. Let cool, then sprinkle with the mint.

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