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Strawberry Balsamic Tartlets


1 package puff pastry - thawed according to directions on package
2 baskets strawberries - cleaned and cut
1 T sugar or honey
1 tsp. balsamic vinegar
1/2 vanilla bean scraped or 1/4 tsp vanilla
mascarpone - 8 ounces
2 tsp. honey
eggwash or cream to brush puff pastry with


Mix strawberries with honey, pinch of salt, vanilla and balsamic vinegar in glass bowl and let macerate for 1/2 hour.

Mix mascarpone with honey until well incorporated.

Preheat oven to 400 degrees. Unfold sheet of puff pastry onto a baking sheet with parchment. Then cut into 6 squares. With a knife lightly score the dough 1/2 inch from edges, creating a border. Try and not cut through the dough. Brush the border with egg wash or cream and sprinkle with sugar. Freeze or refrigerate for 10 minutes and then bake until golden about 12-15 minutes. Let cool and then gently press center to flatten and create a bowl.

To assemble tartlets - spoon a dollop of mascarpone into each shell and top with fruit. You may serve with juice from strawberries if desired. Serve immediately. Serves 6.

Serve with:

Kunde Family Winery Summer’s Blush Rosé