Served these delicious fruit tarts at a Bridal Shower a couple of weeks ago. They were delicious finger food and so Summery.
"These two-bite desserts make for easy eating and no mess."
Recipe came from Karry Hosford, St. Francisville, La.
Tiny Fruit Tarts
1 (9.5 ounce) package of Pepperidge Farm Puff Pastry Cups
1 cup chopped strawberries
1 tablespoon granulated sugar
1 cup mascarpone cheese of cream cheese, softened
5 tablespoons pow. sugar, divided
1 teaspoon vanilla extract
Finely grated rind of 1 lemon
1. Preheat oven to 400 degrees.
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 min. 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 sugar in a small bowl and set aside.
4. Beat mascarpone, 4 tbsp. pow. sugar, vanilla and lemon rind with mixer until light and fluffy. Spoon mixture into the bottom of pastry cups; top with strawberry mixture. Sprinkle with remaining powdered sugar. Makes 24 tarts.
