Tiny Strawberry Fruit Tarts

Kitchen Tested
  • Yield 24 pieces

Mini pastries made with strawberries and mascarpone cheese.

Tiny Fruit Tarts
High Cotton Food Photography

Ingredients

1 (9.5-ounce) package Pepperidge Farm Puff Pastry Cups
1 cup chopped strawberries
1 tablespoon granulated sugar
1 cup mascarpone cheese or cream cheese, softened
5 tablespoons powdered sugar, divided
1 teaspoon vanilla extract
Finely grated rind of 1 lemon

Instructions

  1. Preheat oven to 400F.
  2. Remove pastry cups from package and break along scored lines. Place cups on an ungreased baking sheet with the circle cut-outs up. Bake 20 minutes, or until golden brown and puffed. Using the end of a wooden spoon handle, press down into centers of hot pastry cups to create fillable centers.
  3. Combine strawberries and granulated sugar in a small bowl and set aside.
  4. Beat mascarpone, 4 tablespoons powdered sugar, vanilla and lemon rind with a mixer until light and fluffy. Spoon mixture into the bottom of pastry cups; top with strawberry mixture. Sprinkle with remaining powdered sugar.

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