Roasted Strawberry-Rhubarb Tart with Mascarpone Cream | Saveur

Ingredients

• 1 lb. rhubarb, leaves removed, sliced crosswise into 1-inch pieces
• 1 lb. fresh strawberries, stemmed and quartered
• ³⁄₄ cup plus 2 Tbsp. sugar, divided
• 1 tbsp. finely grated orange zest
• 1 tbsp. orange juice
• 1 tsp. potato starch
• pinches of kosher salt
• ¹⁄₂ cup (4 oz.) mascarpone
• ¹⁄₂ cup (4 oz.) heavy cream
• ¹⁄₂ vanilla bean, split, seeds scraped with knife
• 2 tbsp. vegetable oil
• 2 tbsp. plus 1½ tsp. honey
• 1 tbsp. plus ½ tsp. maple syrup
• ³⁄₄ tsp. ground cinnamon
• ¹⁄₄ tsp. freshly ground cardamom
• ¹⁄₄ tsp. kosher salt
• 2 ¹⁄₂ sheets (3 oz.) matzo, broken into ½-in. pieces
• ¹⁄₄ cup (1¼ oz.) pistachios, finely chopped
• ¹⁄₄ cup (½ oz.) large unsweetened coconut flakes
• ¹⁄₄ cup (2½ oz.) sweetened, flaked coconut
• 3 tbsp. unsalted butter, melted