Honeyed Strawberry and Mascarpone Tartlets

A light and airy dessert tartlet recipe topped with sweet strawberry, tart lemon, whipped mascarpone cream, and finished with a drizzle of honey.

It’s springtime in Minnesota which means people in this state are celebrating. What are we celebrating? Everything. Well, mainly the fact that we can step outside without the air hurting our faces. Stocking hats, gloves, and boots are retired for the season. We are planting gardens, we are fishing, and we are partaking in that most Minnesotan of all activities – spending time at the lake. A few years ago my Dad and stepmom purchased a piece of property on a local lake. They are planning a family get-together there on Memorial Day weekend and I wanted to create a sweet treat to share. I wanted this recipe to reflect the flavors of springtime. The result? These Honeyed Strawberry and Mascarpone Tartlets using Pepperidge Farm® Puff Pastry. This stuff is pretty awesome. It’s incredibly versatile, super easy to use, and bakes perfectly every time.

I love Puff Pastry because you can take it in so many different directions. You can go sweet or savory like these Mushroom, Gruyere, and Thyme Tartlets. The variety of desserts and appetizers you can make with this stuff is virtually endless. The first thing you want to do when working with Puff Pastry Sheets is to thaw them out. This takes about 40 minutes. Thawing the Puff Pastry Sheets properly will ensure that they roll out smoothly. Once the pastry is thawed simply dust a clean surface with some flour and lightly roll the sheet out with a floured rolling pin. You don’t need to roll it too thinly – just run the rolling pin over it a few times.

The next step is to heat the oven to 400 degrees. As the oven is heating cut the Puff Pastry into 9 identical squares. Place each of the squares on a baking sheet that has been greased with a little bit of cooking spray. One Puff Pastry sheet with give you 18 tartlets and two will give you 36 tartlets. This recipe is written using one sheet but can easily be doubled. Pierce each of the squares about 6 times with a fork. This will take a little bit of the ‘puff’ out of the pastry and results in a more even surface to hold the toppings. Place the pan in the oven and bake for 12-15 minutes. My tartlets were done in 12 minutes but cooking times may vary slightly.

As the tartlets are baking you can prepare the mascarpone topping. I’m telling you, this stuff is dreamy. Mascarpone is an Italian cream cheese. It’s kind of like a cross between cream cheese and butter. Mascarpone is slightly sweet and I love using it in desserts. To make the whipped cream simply add an 8 oz. package of mascarpone cheese, 1 cup of heavy cream, 1/4 cup powdered sugar, and 1 tsp. vanilla in a stand mixer. Using the whisk attachment whip these ingredients on medium speed for 4-5 minutes or until the mixture is light and fluffy.

There is nothing that says springtime like strawberries. One of my favorite ways to eat strawberries is to add lemon juice to them. The lemon juice just brings a nice balance to the strawberry. It cuts the sweetness and at the same time makes them pop. Cut 1 package of strawberries into quarters and squeeze 3 Tbsp. of fresh lemon juice on them. Make sure that all the strawberries are coated and let them sit for a few minutes for the flavors to meld.

After 12 minutes or so the Puff Pastry tartlets are ready. The bottoms are slightly caramelized and it is golden and flaky. Set the tartlets aside to cool for 5 minutes or so. Once the tartlets are cool enough to handle separate them into two. 9 tartlets will become 18. Because they were pierced with a fork the top portion should have baked in such a way to provide a flat surface for the toppings.

Now it’s time to assemble these delectable little bites. Spread a generous amount of the mascarpone whipped cream on each tartlet. Place a spoonful of the strawberries on top of the cream and then grate some lemon zest on top of the tartlets. The lemon zest accents the lemon juice that was added earlier. To finish them off drizzle with a spoonful of honey. You can add as much or little honey as you like.

These tartlets are perfectly balanced – you get the rich creaminess from the mascarpone, sweetness from the strawberries and honey, and acidity from the lemon juice and zest. They really do melt in your mouth. To be honest I’m not sure what my family will celebrate more – the arrival of spring or these strawberry tartlets.

This post may contain affiliate links.

5 from 1 vote

Print

Honeyed Strawberry and Mascarpone Tartlets

Prep Time

10 mins

Cook Time

12 mins

Total Time

22 mins

 

A light and airy dessert tartlet recipe topped with sweet strawberry, tart lemon, whipped mascarpone cream, and finished with a drizzle of honey.

Course: Dessert

Cuisine: French

Servings: 18

Calories: 131 kcal

Author: Christine Rooney

Ingredients

• 1 sheet Pepperidge Farm Puff Pastry
• 1 package strawberries
• 2 lemons
• 1 8 oz. package mascarpone cheese
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp. vanilla extract
• 2 Tbsp. honey
• 1 tsp. flour for sprinking
• cooking spray for pan

US Customary - Metric

Instructions

1. Thaw puff pastry sheet for 40 minutes before use.

2. Heat oven to 400 degrees.

3. Sprinkle clean surface with flour and lightly roll out puff pastry sheet with a floured rolling pin.

4. Cut the puff pastry into 9 identical squares and place on a baking sheet sprayed with cooking spray.

5. Piece each of the squares with a fork 6 times.

6. Bake for 12-15 minutes or until golden.

7. For the whipped cream: Add 8 oz. of mascarpone cheese, 1 cup heavy whipping cream, 1/4 cup powdered sugar, and 1 tsp. of vanilla extract in a stand mixer. Using the whisk attachment whip on medium for 4-5 minutes or until light and fluffy.
   

8. Cut the strawberries into quarters and squeeze 3 Tbsp. lemon juice on top. Mix to combine and let set for a few minutes.

9. Remove tartlets and let cool for 5 minutes or until cool to the touch. Separate the tops and bottoms.

10. Spread a generous amount of whipped cream onto each tartlet and then top with a spoonful of strawberries. Grate lemon zest on top of strawberries and then drizzle with honey.

Recipe Notes

To double the recipe simply use both puff pastry sheets.

Nutrition Facts

Honeyed Strawberry and Mascarpone Tartlets

Amount Per Serving

Calories 131

* Percent Daily Values are based on a 2000 calorie diet.

Get #InspiredByPuff by checking out these recipe ideas on Pinterest!