Wednesday, July 9, 2014

Tiny Fruit Tarts-MMMmmm Monday

Served these delicious fruit tarts at a Bridal Shower a couple of weeks ago.  They were delicious finger food and so Summery.
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"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.

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