Tiny Strawberry Fruit Tarts

Emma Whitley
Emma fearlessly explores bold flavors and perfects her baking craft, sharing her delicious experiments with joy.
Published: 1/13/2020

Mini pastries made with strawberries and mascarpone cheese.

Serves: 24 Save

Ingredients (7)

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

Directions

  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.

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