Tiny Strawberry Fruit Tarts

Tiny Fruit Tarts
High Cotton Food Photography
  • Yield: 24 pieces


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


  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.

Nutritional Info *per serving

  • Calories 135
  • Fat 12g
  • Cholesterol 25mg
  • Sodium 48mg
  • Carbohydrate 7g
  • Fiber 0.5g
  • Protein 2g