For Tart Shell:

1 ¼ cups all-purpose flour
3 Tbsp granulated sugar
rounded ¼ tsp salt
7 Tbsp unsalted butter, cut into ½” pieces
1 large egg yolk
½ tsp pure vanilla extract
½ tsp fresh lemon juice
1 tsp lemon zest
3 Tbsp cold water

For Filling:

1 ½ lb strawberries, trimmed and halved lengthwise
1/3 cup granulated sugar
½ cup balsamic vinegar
1 lb mascarpone (about 2 cups)
¼ cup powdered sugar
1 tsp fresh lemon juice
½ tsp lemon zest
¾ tsp pure vanilla extract

Equipment: 9-inch fluted tart pan with removable bottom; pie weights, dried beans or raw rice

Make tart shell:

Blend together flour, sugar, salt and butter in a bowl with a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-sized butter lumps. Beat together yolk, vanilla, lemon juice, lemon zest and water with a fork, then drizzle over flour mixture and stir with fork (or pulse) until mixture begins to come together.

Knead with floured hands on a lightly floured surface until a dough forms, then gently knead 4 or 5 times. Press into a 5-inch disk. Place in center of tart pan and cover with plastic wrap. Using your fingers and bottom of a flat-bottomed measuring cup, spread and push dough to evenly cover bottom and side of pan. Prick bottom of tart shell all over with a fork and freeze until firm, at least 10 minutes. Preheat oven to 375° with rack in middle. Line tart shell with foil and fill with pie weights, dried beans or raw rice. Bake until side is set and edge is pale golden, about 20 minutes. Carefully remove foil and weights and continue to bake until shell is deep golden all over, about 20 minutes. Cool in pan, about 45 minutes.

Make Filling While Tart Shell Cools:

Stir together strawberries and granulated sugar in a bowl and let stand, stirring occasionally, 30 minutes. Strain in a sieve set over a small saucepan, reserving berries. Add balsamic vinegar to liquid in saucepan and boil until reduced to about ¼ cup, 10-15 minutes. Transfer to a small bowl to cool slightly.

Meanwhile, whisk together mascarpone, confectioners sugar, lemon juice, zest, vanilla, and a pinch of salt until stiff. Cover and keep chilled in refrigerator until ready to use.

Assemble Tart:

Spread mascarpone mixture evenly in cooled tart shell, then top with strawberries. Drizzle balsamic glaze all over tart. Alternatively, drizzle on individual slices as desired.