Some of the most delicious-sounding foods I’ve read about were described in books. Sure, cookbooks can make good reading, but the descriptive powers of good fiction and non-fiction writers can make a meal come alive.

The BookClubCookbook has tapped into that by asking writers to provide favorite recipes that go with their novels. Reading about a character eating toast and homemade marmalade after a long trans-Atlantic flight in Alison Larkin’s The English American? Try her recipe, posted on the site along with directions for making a perfect pot of tea. Craving mascarpone tarts after reading Eileen Goudge’s Domestic Affairs? Check out her recipe for Strawberry-Mascarpone Tart in an Oreo crust.

I’m going to request some of these books from the library (sorry, authors and booksellers!) and then take a fresh look at all the recipes. In the meantime, here’s Goudge’s tart:

STRAWBERRY-MASCARPONE TART

Yield: 1 11-inch tart, 12-15 servings

For the crust:

27 chocolate sandwich cookies (preferably Oreos)
3 tablespoons unsalted butter, melted

For the filling:

1 pound mascarpone cheese, at room temperature
3 ounces honey (slightly over 1/3 cup)
1 teaspoon vanilla extract
2 large eggs, at room temperature
2 tablespoons all-purpose flour
1/4 teaspoon salt

For the topping:

About 2 cups hulled and sliced strawberries, the freshest and sweetest available
1 10-ounce jar strawberry preserves
1 teaspoon red food coloring

Preheat the oven to 325 degrees. Place an ungreased baking sheet on the lowest rack in the oven.

To make the crust: In a food processor, process the cookies to a fine crumb (the consistency of sand). In a small bowl, combine the finely ground cookie crumbs and melted butter. Press over the bottom and sides of an ungreased 11-inch tart pan with a removable base. Chill.

To make the filling: Place the softened mascarpone, honey and vanilla in a medium bowl and beat with an electric mixer at medium speed until smooth. Add the eggs one at a time, beating well after each addition. Blend in the flour and salt. Pour into the chilled crust. Place on the baking sheet in the oven and bake for about 30 minutes, or until just set. The center should jiggle slightly when pan is gently shaken. (Be careful not to overbake!)

Cool at room temperature for 30 minutes. Place in the refrigerator and chill for at least 1 hour.

Shortly before serving: Lift base with tart out of the rim. Arrange sliced strawberries over the top in a pinwheel pattern, slightly overlapping the slices. In a small, microwavable bowl, combine the strawberry preserves with 3 tablespoons of water. Cover and heat in the microwave for 1 to 1 1/2 minutes. (Alternate method: Place preserves and water in a small pan and cook over low heat, stirring constantly, until softened.) Strain through a wire mesh sieve, pushing with the back of a spoon to extract as much liquid as possible. Discard the pulp. Stir in the food coloring. Gently dab mixture over the strawberries with a pastry brush. Chill until ready to serve.