This article was written for Annabel & Grace, which is now part of Rest Less.
It’s the combo of crunchy pastry, luscious strawberry and the creaminess of Mascarpone and lemon curd that makes this Waitrose recipe so moreish. Easy to assemble too so is this a perfect summer pud?
Luscious Strawberry and Mascarpone Tartlets
Servings
6
servingsPrep time
15
minutesCooking time
20
minutesLemon curd and strawberries really bring out the best in each other. You can bake the tart cases up to 12 hours in advance (actually I ate one 24 hours afterwards and it was still perfectly crisp).
Ingredients
320g sheet all butter puff pastry
1 tbsp whole milk plus extra for brushing
3.5 tbsp caster sugar
350g strawberries
1 tbsp lemon juice
250g tub mascarpone
3 tbsp lemon curd
Directions
- Preheat the oven to 200ºC, gas mark 6. Unroll the pastry sheet, cut into 6 equal squares and arrange on a large baking tray lined with baking parchment. Score a 1cm border around the edge of each square and pierce the middles all over with a fork. Brush all over the squares with a little milk and scatter with 2 tbsp caster sugar. Bake for 15-20 minutes until risen and golden.
- Meanwhile, hull and cut the strawberries into quarters then toss in a large mixing bowl with the remaining 1½ tbsp caster sugar and the lemon juice; set aside, stirring occasionally. When the tart cases are cooked, gently press down the middles (using the back of a fork or a spatula) and leave to cool for at least 10 minutes.
- In a mixing bowl, use a wooden spoon to beat the mascarpone with 1 tbsp milk. Spread the mascarpone mixture onto the cooled tart cases and top each with ½ tbsp lemon curd. Finish with the strawberries and their macerating juices. A scattering of shredded mint leaves would work nicely, too, if liked.