Mixed Berry Puff Pastry Tart with Mascarpone Nourish and Fete

Puff Pastry with Lemon Mascarpone Cream Recipe 2023 with Pictures Step

INGREDIENTS. 8 oz (250 gr) puff pastry 1 egg, beaten 12 oz (350 gr) raspberries 2 tablespoons sugar 8 oz (250 gr) mascarpone cheese zest of 1 lemon 1 vanilla pod, slit and seeds scraped out

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Place onto 2 baking sheets. Bake for 10 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets on wire racks for 10 minutes. Stir the mascarpone, sugar, lemon zest and liqueur in a medium bowl. Pipe or spoon about 1 teaspoon mascarpone mixture onto each pastry. Top each with 1 blueberry.

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Sprinkle with 2 teaspoons sugar. Bake pastry for 18-20 minutes until golden brown. Set aside to cool. While the pastry bakes, prepare the topping. In a large bowl, combine the mascarpone, whipped cream, and 1/4 cup sugar. Whip gently with a spatula until mixture is evenly combined. Set aside along with the berries.

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Instructions. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or foil. Stir the mascarpone cheese with a spoon to warm it up and make it creamier. Place the sheet of puff pastry on the baking sheet. Poke it a few times all over with a fork.

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Preheat the oven to 200C (400F). Unroll your puff pastry keeping it on the paper it comes rolled in. Cut into rectangles or squares and score a small border on each. Prick inside the border with a fork. Spread the pastry slightly apart and brush the edges with the beaten egg.

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Step 2: In a small bowl, combine the room temperature mascarpone and sugar. Spread half the sweetened mascarpone on each of the puff pastries. Leaving about 1 inch at the top and bottom. Step 3: Cut the sides of the pastry in 1" strips on an angle. Top the mascarpone with fresh sliced strawberries.

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Here are the simple steps on how to make this easy puff pastry dessert. Step 1: cut the thawed pastry sheet into 6 rectangles that should measure about 4.5×3.5″. It's ok if they are a bit bigger or smaller. Step 2: score the tops of the dough with a knife. Don't cut all the way through.

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Bake for 12-14 minutes, until golden brown. Cool completely on a cooling rack. Meanwhile, mix together mascarpone, lemon zest, powdered sugar, and vanilla extract. Once pastries have cooled, gently push down the inner circle. Spread mascarpone in the center hole. Optional: sprinkle chopped mint on top of mascarpone layer.

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Preheat oven to 375 degrees F. In a small bowl combine the mascarpone, egg yolk, sugar, flour and vanilla. Stir until just combined and then set aside.

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Set aside to cool. While the puff pastry is cooking, prepare the topping. In a large bowl, stir together the whipped cream, 1/2 cup white sugar, and mascarpone cheese. In a separate bowl, mix together the strawberry slices, 1/4 cup white sugar, and strawberry jam. Once puff pastry is cool, top with the cream and then the strawberries.

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Bake for about 12-15 minutes until bottom to brown. Remove baked puff pastry from oven and set aside until cooled completely. In a small bowl mix mascarpone cheese, sugar, vanilla and lemon zest. Spread on top of cooled pastry. Top with fresh berries and sprinkle with lemon zest or a dusting of confectioners' sugar. Cut into squares and serve.

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Preheat oven to 375°F. Line the tart shell with aluminum foil or parchment paper. Fill at least two-thirds with pie weights - dried beans, rice, or ceramic or metal pie weights. Bake initially for 15 minutes, then remove from oven, let cool enough to handle, and remove the aluminum foil or parchment paper and pie weights.

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Unroll pre-made puff pastry. Using a pastry cutter, cut pastry into 6-8 hearts* and discard any scraps. Transfer hearts to prepared trays. Spread a layer of mascarpone cream on each heart, allowing a 1/2 inch border around the edges. Top mascarpone with a spoonful of strawberry jam.

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How To Make Strawberry Mascarpone Tartlets. After 12 minutes or so the Puff Pastry tartlets are ready. The bottoms are slightly caramelized and it is golden and flaky. Set the tartlets aside to cool for 5 minutes or so. Once the tartlets are cool enough to handle separate them into two. 9 tartlets will become 18.

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Raspberry-Mascarpone Freeform Tart. Frozen puff pastry makes it possible to bake an easy but elegant freeform tart at a moment's notice. We roll the thawed pastry into a 10-by-14-inch rectangle before topping it and baking. By using fruits and ingredients with complementary flavors, we keep these simple desserts fresh and bright.