Description
Delight in these elegant Strawberry Mascarpone Tartlets featuring flaky gluten free puff pastry rounds topped with a luscious mascarpone cream and fresh lemony strawberries, finished with a drizzle of honey and vibrant lemon zest for a refreshing and light dessert perfect for any occasion.
Ingredients
Puff Pastry
- 1 package gluten free puff pastry (can use regular puff pastry if not gluten free)
- 1-2 Tbsp. gluten free flour blend (can use all-purpose flour if not gluten free)
- cooking spray
Fruit Topping
- 1 package strawberries (can use raspberries or a mixture of fresh berries)
- 2 Tbsp. lemon juice
- 1 lemon (zest only)
- 2 Tbsp. honey (adjust to taste)
Mascarpone Cream
- 1 8 oz. package mascarpone cheese
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp. vanilla extract
- pinch kosher salt
Instructions
- Thaw Puff Pastry: Remove the puff pastry from the freezer and allow it to thaw. If using gluten free puff pastry, thaw at room temperature for 3 hours; if using regular puff pastry, thaw for 40 minutes.
- Prepare Mascarpone Cheese: Take the mascarpone cheese out of the refrigerator and let it come to room temperature for easier whipping.
- Preheat Oven: Set your oven to 400 degrees Fahrenheit to prepare for baking the pastry rounds.
- Prepare Baking Sheets: Generously spray two large baking sheets with cooking spray to prevent sticking during baking.
- Roll Out Puff Pastry: Lightly dust a clean, flat surface with gluten free or all-purpose flour. Remove the puff pastry sheet from its package, shape it into a ball and then form it into a disc. Use a rolling pin to roll it out similarly to a pie crust.
- Cut Pastry Rounds: Use a 2-inch biscuit or cookie cutter to cut rounds from the rolled pastry. Place these rounds on the prepared baking sheets.
- Repeat Rolling and Cutting: Gather the remaining pastry scraps, ball them up, roll out again, and cut additional rounds until all dough is used, yielding approximately 24-28 rounds.
- Dock Pastry Rounds: Prick each pastry round several times with a fork to prevent excessive puffing while baking.
- Bake Pastry Rounds: Bake the rounds in the preheated oven for 10-12 minutes or until the bottoms are golden brown. Remove from oven and allow to cool completely.
- Make Mascarpone Cream: In a mixing bowl, combine mascarpone cheese, heavy whipping cream, powdered sugar, vanilla extract, and kosher salt.
- Whip Mascarpone Mixture: Using a stand mixer’s whisk attachment or a hand mixer, whip the mixture on medium speed for 2-3 minutes until it becomes light and fluffy.
- Prepare Strawberries: Wash and hull the strawberries, then cut them into halves, quarters, or slices. Place in a bowl.
- Marinate Strawberries: Toss the cut strawberries with fresh lemon juice until completely coated.
- Assemble Tartlets: Spread 1-2 tablespoons of the mascarpone cream evenly over each cooled pastry round. Arrange a generous spoonful of the lemon-coated strawberries on top.
- Finish Tartlets: Drizzle each tartlet with honey according to taste and zest 1-2 lemons over the assembled tartlets using a Microplane zester for a fresh citrus aroma and flavor.
Notes
- You can substitute raspberries or a mixture of your favorite fresh berries for strawberries.
- Adjust honey quantity to your sweetness preference or substitute with maple syrup for a different flavor.
- If you don’t require gluten free, regular puff pastry and all-purpose flour can be used interchangeably.
- Mascarpone should be at room temperature before whipping to ensure a smooth, fluffy texture.
- To save time, pastry rounds can be pre-cut and refrigerated if assembled the same day.
- These tartlets are best served fresh but can be refrigerated for up to 24 hours; bring to room temperature before serving.
- Prep Time: 3 hours 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
