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.

"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.