Flowering Fruit Tarts
Flowering Fruit Tarts
Using store-bought pie dough, these berry tarts are quick, easy, and delicious. Combining creamy mascarpone cheese with fresh blueberries and fruit preserves, these tarts taste even better when topped with edible flowers.
Ingredients
- 1 roll store bought pie crust (dairy section)
- 8 ounces Mascarpone cheese (Italian cream cheese)
- 1/3 cup apricot or berry preserves
- ½ pint fresh Blueberries
- 1 package Edible Flowers
Instructions
- Unroll pie crust and cut out 4- 5 ½ in. rounds. You’ll need to ball up dough and re roll for the 3rd and 4th rounds.
- Fit each piece of dough into 4 individual 4×1 miniature tart pans.
- Using a knife, smooth off the top edges and discard the leftover dough pieces.
- Prick base of each tart with a fork and bake in 450 degree oven 10 minutes.
- Let cool completely before filling.
- Blend well the Mascarpone & preserves.
- Spread 1/3 cup filling in each tart.
- Tear off flower petals and combine in a small bowl.
- Toss with 2 tablespoons sugar.
- Distribute evenly among the 4 tarts, reserving 1 tablespoon for garnishing.
- Top with fresh berries, then remaining flower petals.
Quick Notes
This can be made 1 day in advance and pairs well with an Italian White Lambrusco.
Recipe Source: Pamela Clark, Raleigh, NC; www.thethymesavor.com
Time: 45 minutes
