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Just three components are needed to make this simple, yet elegant dessert. First, the base of the tarts is a buttery crisp puff pastry. Next, comes a deliciously rich and creamy filling made with mascarpone cheese and whipped cream. The finishing touch is rows of ruby red raspberries.

We start with the puff pastry. Of course, you could use a commercially made puff pastry, but I urge you to make your own. For these tarts I used the Blitz Puff Pastry recipe on the site which is easy to make and it freezes beautifully (up to three months). One thing to keep in mind, if the puff is frozen, defrost it in the refrigerator overnight.

Once the puff pastry squares have been baked and cooled, they are topped with a delicious cream filling made with mascarpone cheese and heavy whipping cream. (Mascarpone pronounced mas-kahr-POH-nay is a soft unripened cheese that belongs to the cream cheese family. It comes from Switzerland and Italy and is a thick, buttery-rich, sweet and velvety, ivory-colored cheese produced from cow's milk that has the texture of clotted or sour cream. It is normally sold in plastic 8 ounce (225 grams) tubs and can be found in specialty food stores and in the deli section of some grocery stores.) If you can't find mascarpone cheese, cream cheese can be used instead.

For the fruit, while I used raspberries, you can use whatever fruit is in season. If you like, go ahead and make the puff pastry tart shells several hours before you are going to serve them. You can also make the cream and store it separately in the fridge. But to keep the tart shells wonderfully crust, top them with the cream and fruit shortly before serving.

Continue to the Puff Pastry Tarts recipe page......

Let's get baking!!

Stephanie Jaworski

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