Puff Pastry Tarts: On a
lightly floured surface, roll the puff pastry into an 8 inch (20 cm) square.
With a pizza wheel or sharp knife, trim the edges of the puff pastry. Then divide the pastry into 4 - 4 inch (10 cm)
the bottom of the pastry with the tines of a fork. Place the squares of
pastry on a parchment paper lined baking sheet. Cover and
refrigerate until well chilled (about 30 minutes).
Meanwhile, preheat your oven to
400 degrees F (200 degrees C).
Remove the puff pastry from the
refrigerator. With a pastry brush, brush the tops of the puff pastry with the
egg wash. Just before you place your puff pastry into the oven, reduce your oven
temperature to 350 degrees F (180 degrees C) if using a convection (fan) oven,
or 375 degrees F (190 degrees C) if using a regular oven. Bake the puff pastry
for about 35 - 40 minutes or until puffed and golden brown. Remove from oven and
place on a wire rack to cool.
In a bowl, beat the mascarpone until smooth. Add the
heavy whipping cream, sugar, and vanilla and beat until soft peaks forms.
Just before serving,
spread or pipe (I used a plain tip) the cream onto the
puff pastry squares and top with fresh berries or cut up fruit. If you like, you can
dust the tops of the tarts with powdered sugar. Serve immediately or
Note: You can
puff pastry squares several hours in advance. It is best to top the puff with the cream
and fruit shortly before serving, otherwise the cream will soften the puff.
Makes four - 4 inch
(10 cm) tarts.
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Puff Pastry Tarts:
pound (225 grams)
(homemade or store bought) (if using frozen puff pastry, defrost)
large egg, lightly beaten
(80 grams) mascarpone cheese (or cream
(80 ml/grams) cold heavy whipping cream (cream with a 35-40% butterfat
tablespoons (20 grams) granulated white sugar, or to taste
(1 gram) pure vanilla extract
Any combination of
berries (blueberries, strawberries, blackberries, raspberries) or other
fruit such as slices of peaches, plums, bananas, cantaloupe, melon, or kiwi.