Yesterday I walked across the road to neighbor Erin Philip’s berry garden.
I picked enough strawberries to make this lovely, yummy tart. Looks are deceiving. This tart is easy to make with a base of frozen puff pastry. Strawberries are in season, so take advantage.
Fresh strawberry tart with puff pastry crust
Depending upon size, cut berries in half or slice top to bottom.
Filling can be made a day ahead, covered and refrigerated.
Tart crust can be made up to 12 hours ahead.
Mascarpone is a mild cream cheese originating from Italy.
1 sheet frozen puff pastry, thawed according to package directions
A bit of flour
3-4 cups strawberries, rinsed and dried. Remove caps after drying so berries don’t “bleed”, then cut in half or slice.
1/2 cup whipping cream
8 oz. Mascarpone cheese
1/3 cup sugar
1-1/2 teaspoons vanilla
1 tablespoon orange juice or 2 teaspoons lemon juice (optional but good)
Preheat oven to 400.
On lightly floured surface, roll puff pastry into 15×9” rectangle. No need to be exact.
Place on baking sheet lined with parchment or foil.
With a sharp knife, lightly scored dough 1” from edges to mark a rectangle. Don’t go all the way through.
Pierce inside markings with fork at 1/2” or so intervals. By scoring and piercing, you’ll have a crust with raised edges.
Bake 10-12 minutes until crisp and golden.
Cool before filling.
Whip cream until nice peaks form. Set aside.
Beat mascarpone with sugar, vanilla and orange juice until blended.
Fold in whipped cream.
Spread evenly on inside of pastry.
Arrange strawberries in rows on top.
Let chill 30 minutes or up to 12 hours.
Garnish if you like with mint and edible flowers.
Change it up
Substitute regular cream cheese for Mascarpone. You may want to add a bit more sugar and vanilla.
Any fresh berries work: raspberries, blueberries, blackberries.
Gilding the lily
Want a beautiful, tasty glaze on top? Mix together and heat just until warm 1/2 cup apricot preserves and 1 generous tablespoon honey. Brush on top of berries.