Strawberry Mascarpone Tart with Port Glaze

INGREDIENTS

• 1 pound mascarpone (about 2 cups)
• 1 1/2 pounds strawberries (about 1 1/2 quarts), trimmed and halved lengthwise
• 3/4 cup ruby Port
• 1/2 teaspoon grated lemon
• 1 1/4 cups all-purpose flour
• 7 tablespoons unsalted butter, cut into 1/2-inch pieces
• Rounded 1/4 teaspoon salt
• 3 tablespoons cold water
• 3/4 teaspoon pure vanilla extract
• 1/2 teaspoon fresh lemon juice
• 3 tablespoons granulated sugar
• 1/2 teaspoon pure vanilla extract
• 1/4 cup confectioners sugar
• 1 large egg yolk
• 1/3 cup granulated sugar
• 1 teaspoon fresh lemon juice