Strawberry & mascarpone tartlets

Name: Strawberry & mascarpone tartlets
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 320 g sheet all butter puff pastry; 1 tbsp Essential British Free Range Whole Milk, plus extra for brushing; 3½ tbsp caster sugar; 350 g Waitrose Strawberries; 1 tbsp lemon juice; 250 g tub Essential Mascarpone; 3 tbsp lemon curd

Looking for a simple yet impressive summer pud? This is it. The lemon curd and strawberries really bring out the best in each other. You can bake the tart cases up to 12 hours in advance.

0 out of 5 stars(0) Rate this recipe

Vegetarian

Serves6
CourseDessert
Prepare15 mins
Cook20 mins
Total time35 mins
Pluscooling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

320g sheet all butter puff pastry
1 tbsp Essential British Free Range Whole Milk, plus extra for brushing
3½ tbsp caster sugar
350g Waitrose Strawberries
1 tbsp lemon juice
250g tub Essential Mascarpone
3 tbsp lemon curd

Method

Preheat the oven to 200ºC, gas mark 6. Unroll the pastry sheet, cut into 6 equal squares and arrange on a large baking tray lined with baking parchment. Score a 1cm border around the edge of each square and pierce the middles all over with a fork. Brush all over the squares with a little milk and scatter with 2 tbsp caster sugar. Bake for 15-20 minutes until risen and golden.
Meanwhile, hull and cut the strawberries into quarters then toss in a large mixing bowl with the remaining 1½ tbsp caster sugar and the lemon juice; set aside, stirring occasionally. When the tart cases are cooked, gently press down the middles (using the back of a fork or a spatula) and leave to cool for at least 10 minutes.
In a mixing bowl, use a wooden spoon to beat the mascarpone with 1 tbsp milk. Spread the mascarpone mixture onto the cooled tart cases and top each with ½ tbsp lemon curd. Finish with the strawberries and their macerating juices. A scattering of shredded mint leaves would work nicely, too, if liked.

Cook’s tip

Leftovers: Lemon curd

Use in place of jam for a citrussy take on a Victoria sponge cake. It’s also delicious with cream on scones, or swirled through thick yogurt for topping a pavlova or pancakes.