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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


For Assembling:

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

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