If, like me, you’re a procrastinator, you may not be 100% ready for this weekend's holidays, especially troublesome if you’re supposed to be bringing dessert to a potluck or other celebratory shindig. Well, that’s why there's these ridiculously simple Strawberry Cardamom Mascarpone Tartlets. You can bake the puff pastry squares and make the mascarpone filling up to a day in advance and then assemble everything once you’re at your potluck, brunch, or whatever other get-together you may be attending.
trimmed and thinly sliced
Heat the oven to 375°F and arrange a rack in the middle. Cut a sheet of puff pastry into 8 squares and place the squares on a parchment-lined baking sheet. Prick the bottom of each square with a fork, leaving a 1/2-inch border on the edge of each square.
Beat egg yolk with a spoonful of water until smooth then brush puff pastry with egg wash. Bake until golden and puffed, about 30 minutes. Set aside to cool to room temperature.
Puff pastry can be baked off up to 1 day ahead. Store in an airtight container at room temperature.
While puff pastry squares are baking, combine strawberries, 1 tablespoons of the sugar, orange juice, and orange flower water (if using) in a bowl and toss to combine. Set aside to macerate for at least 10 minutes (can be done up to 2 hours in advance).
When ready to serve, brush borders of the puff pastry with the jam then sprinkle a few spoonfuls of the pistachios along the border of each puff pastry square.
Combine mascarpone, cream, remaining 1/4 cup sugar, cardamom, and orange zest in medium bowl. Using a clean whisk, beat just until well combined and fluffy. Spread filling evenly in cooled crust, making sure to leave the 1/2-inch border uncovered. Arrange strawberries slices atop tart, drizzle with a spoonful of strawberry juices, sprinkle with remaining pistachios, and serve.
Food styling and photography by Aida Mollenkamp