Strawberry Cardamom Mascarpone Tartlets

Strawberry Cardamom Mascarpone Tartlets
http://saltandwind.com/recipes/315-strawberry-cardamom-mascarpone-tartlets-recipe
Strawberry Cardamom Mascarpone Tartlets | http://saltandwind.com 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 brin...
Skill
Course
Cuisine
Ingredients
11
Hands-On Time
25 minutes
Total Time
50 minutes
Yield
-
Servings
8
Diet
Strawberry Cardamom Mascarpone Tartlets | http://saltandwind.com
Skill
Beginner
Course
Brunch, Dessert, Snack
Cuisine
American
Ingredients
11
Hands-On Time
25 minutes
Total Time
50 minutes
Yield
-
Servings
8
Diet
Vegetarian
Strawberry Cardamom Mascarpone Tartlets | http://saltandwind.com

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. 

Ingredients

  • 1 pound all-buttter puff pastry dough
  • 1 egg yolk
  • 1/4 cup finely chopped roasted, salted shelled pistachios

    divided

  • 1/4 cup plus 2 tablespoons unrefined cane sugar
  • 12 ounces strawberries

    trimmed and thinly sliced

  • Juice and zest from 1 orange
  • Dash orange flower water

    (optional)

  • A few tablespoons apricot or orange marmalade or fig jam
  • 8 ounces Mascarpone cheese

    room temperature

  • 1/2 cup chilled heavy cream
  • 1/4 teaspoon ground cardamom

Instructions

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. 

Tip

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.

Notes

Food styling and photography by Aida Mollenkamp

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