Strawberry Mascarpone Hand Tarts with Lemony Thyme & Pink Peppercorn Sprinkles
By: Crystal Schlueter
2 cups diced fresh strawberries
1 teaspoon grated meyer lemon zest
2 tablespoons meyer lemon juice
1/2 cup water
1 cup granulated sugar
1 tablespoon balsamic glaze
1/2 teaspoon roughly chopped fresh thyme leaves
1/2 teaspoon coarsely ground pink peppercorns
2 sheets frozen puffed pastry, thawed
3 ounces Crave Brothers Mascarpone Cheese
2 ounces Crave Brothers Mascarpone Cheese
1 cup powdered sugar
2 tablespoons heavy cream
1 tablespoon meyer lemon juice
1/2 teaspoon vanilla extract
Several pinches each of crushed freeze dried strawberries, grated meyer lemon zest, chopped fresh thyme leaves, & coarsely ground pink peppercorns
In a medium saucepan over medium heat whisk together all jam ingredients. Bring to a simmer, then reduce heat to a maintain a gentle simmer. Cook for 35-45 minutes or until a thin jam-like consistency is reached. Jam will thicken further upon cooling. Cool completely.
Preheat the oven to 375˚ F. Line a large baking sheet with parchment paper. Unroll 1 sheet of puff pastry & cut along the lines to make 3 sections. Cut each section in half to form 6 rectangles. Spread cooled jam over each rectangle to about 1/2 inch from the edges. Using 3 ounces mascarpone, drop by small spoonfuls over filling. Brush edges lightly with water.
Cut remaining sheet of puff pastry in the same manner & place one over each filled rectangle. Gently press edges down with the side of a fork, then use the tines to crimp edges. Its okay if a bit of jam seeps out, but its best to avoid it if possible. Bake in the preheated oven for 25-30 minutes or until deep golden brown & bottoms are no longer doughy. Cool on the pan for 5 minutes, then move to a wire rack to finish cooling.
Whisk together all glaze ingredients. Spread a thin layer over each pastry. Top pastries with a couple pinches each of freeze dried strawberries, zest, thyme, & peppercorns.
Yield: 6 Servings