I had the gals in for dinner the other night. We had a great visit. I told them to bring their sweaters so that we could sit on the deck - b/c we just haven't had enough summer nights out on the deck this summer. Summer, or whatever you want to call it this year.
We had a nice night. I feel spoiled to be surrounded by such wonderful friends.
I whipped up a simple dessert - and am excited to share.
Baked fruit tarts with Lemon Mascarpone
1 square of puff pastry
Fresh fruit - 1 cup of blueberries, 1 peach, 1 nectarine, 1 cup of mango, 7-8 small plums
1 tbsp of cane sugar
1 cup of mascarpone
Zest of one lemon
The puff pastry that I buy, comes in a box with two squares. For this recipe, you can make 6 tarts, using one of the squares. Thaw as per the instructions on the box - either out at room temperature for an hour - or in the fridge overnight.
Pre-heat the oven to 350. On a lightly floured surface, roll out the puff pastry into a rectangle until it is about 1/2 cm thick. With a knife, cut 6 squares. Using muffin tins, place the puff pastry piece into the muffin tin - so that it the bottom of the tin is covered and it is higher on each of the four corners.
Bake for 15-17 minutes.
For the fruit filling - all you need to do is cut it all up - and place in a baking dish and bake at 350 for about 25 minutes. You can bake the fruit along side the puff pastry tarts.
For the topping - whip the mascarpone cheese with the cane sugar (or any sugar - or sweetener - maple syrup could work too) and the lemon zest.
Let the fruit cool slightly and then place a couple of heaping spoonfuls in each tart, and top with the mascarpone topping.
I love the sweetness and tartness of the fruit, and the creaminess of the mascarpone. So simple, and so deelish.
Chris rated this a 5. :) Love that fella.