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Easy Strawberry Tarts made with puff pastry
Easy summer Strawberry Tarts start with store-bought puff pastry
These simple Strawberry Tarts are flaky, lightly sweet and perfect for entertaining. The puff pastry shell, cream filling and strawberries can all be made ahead and assembled just before serving.
We start with store-bought frozen puff pastry dough cut into six rectangles. This simple method of creating individual tart sized portions is fool-proof and always a hit.
For the tart shells:
- store-bought frozen puff pastry, thawed
- egg for brushing on the edges of the shells
Mascarpone cream filling:
- room temperature mascarpone cream or cream cheese
- powdered sugar
- whipping cream
- Grand Marnier liqueur or strained fresh orange juice
- fresh sliced strawberries
- granulated sugar
- Grand Marnier liqueur or fresh strained orange or lemon juice
- powdered sugar for dusting on top
How to make Strawberry Tarts
1. First prepare the tart shells:
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
Dust the countertop lightly with flour. Cut the thawed puff pastry sheet into 6 rectangles approximately 4 1/4-inches by 3-inches. Place each rectangle on the prepared baking pan.
Score each pastry with a sharp knife about 1/2-inch from the outer edge taking care not to cut all the way through. Pierce the center of each pastry with a fork.
Whisk an egg in a small bowl then brush over the outer edges of the pastry.
Bake the pastry shells until they’re puffed and the crust is golden brown. Transfer to a rack and cool completely before filling. If needed, cut around the inner rectangle with a small knife and press gently to create an indention.
Once cooled, store lightly covered at room temperature until needed.
2. Next make the cream filling:
Mix the mascarpone cheese and powdered sugar with an electric mixer until smooth.
Turn the mixer on low and slowly add the whipping cream until incorporated and the mixture starts to thicken. Increase the speed to medium and add the Grand Marnier.
Increase the speed to high and beat until medium soft peaks form. This won’t take long. Cover and chill until needed.
3. Prepare the strawberries
Place the fresh sliced strawberries in a heat-proof bowl. Pour the Grand Marnier and sugar into a separate microwave safe bowl.
Heat on high powder for 15 to 20 seconds or until the sugar is dissolved. Stir and repeat if needed. Pour the hot syrup over the strawberries and stir gently to coat.
Set aside to macerate and cool for about 15 minutes.
4. Assemble the tarts and serve
Divide the cream filling on top of the prepared pastry shells.
Use a slotted spoon to scoop sliced strawberries over the cream. Drizzle each with a little strawberry juice passing any remaining syrup when serving.
Dust each tart with powdered sugar and serve immediately.
Can Strawberry Tarts be made ahead?
The puff pastry shells can be made hours before they’re needed. Cover the baked shells lightly and store at room temperature.
The whipped mascarpone cream can also be made hours ahead, covered and stored in the refrigerator until needed.
Fresh strawberries are best made within an hour or two of serving to prevent them from becoming too mushy. They’re still good to eat but become soft after sitting in the simple syrup for hours.
For the best presentation and texture, make the strawberries an hour or two ahead and assemble just before serving.
A nice dusting of powdered sugar adds good visual appeal and a touch more sweetness to these not-too-sweet tarts.
How to store leftover Strawberry Tarts
If you have any leftover filled tarts store them in an airtight container in the refrigerator. The shells soften a bit but don’t become mushy.
They’re still very good to eat, just not as crispy. Leftover tarts will last a day or two if well chilled.
Freshen up the leftover tarts with a sprinkling of powdered sugar and a drizzle of strawberry syrup.
Instead of individual servings make one large strawberry tart
To make one large tart roll the pastry into a 10-inch square. Score the pastry 3/4-inch from the sides to create a square within the square. Pierce the bottom inner square with a fork. Bake for 18 to 20 minutes.
You can also fit the pastry into a tart pan and bake before filling.
Pass any extra strawberry syrup when serving
Once platted, add a good spoonful of strawberry syrup to each tart and serve. Pass all remaining syrup so your guests can add more if desired.
Store leftover strawberry syrup separately.
Can these tarts be made with something other than strawberries?
These tarts are easily adapted to any of your favorite fresh fruits or berries. Feel free to use whatever’s in season and ripe!
Try blueberries, blackberries, raspberries or even fresh diced peaches. Add a little lemon zest to the fruit mixture for an extra zing of acidic flavor.
Make a family friendly version without alcohol
If serving children or those that don’t drink alcohol, feel free to substitute fresh orange or lemon juice for the Grand Marnier in both the strawberries and mascarpone cream.
You can also add lemon curd to the mascarpone cream as we’ve done in our Blueberry Puff Pastry Tarts with lemon cream.
More great puff pastry recipes you might like
We love baking with store-bought puff pastry. It’s easy and quick and always well received by our hungry guests.
Our Apple and Cranberry filled Tarts are little pockets of flavor and just as easy to make.
For savory recipes try our Ham and Cheese Breakfast Soufflés or these Sausage Rolls which also start with frozen puff pastry. The individual soufflés are a real treat!
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For the tart shells:
- 1 9-inch puff pastry sheet (about 8oz) thawed
- 1 large egg beaten
For the cream filling:
- 2 ounces mascarpone cheese or cream cheese room temperature
- 2 tablespoons powdered sugar (18g)
- 1/2 cup whipping cream (4oz)
- 1 tablespoon Grand Marnier or strained orange juice
For the strawberries:
- 1 cup sliced strawberries
- 1 tablespoon granulated sugar
- 1 tablespoon Grand Marnier or strained orange juice
- sifted powdered sugar for garnish
- Preheat oven to 400°F. Line a large baking sheet with parchment paper; set aside.
To prepare the tart shells:
- Cut the puff pastry sheet into 6 rectangles approximately 4 ¼-inches by 3-inches each. Place the rectangles on the prepared baking sheet. Score each pastry with a sharp knife, about ½-inch from the outer edge all the way around making a rectangle inside the rectangle. Don’t cut all the way through. Pierce the center of each pastry with a fork. Whisk the egg in a small bowl then brush over the outer edges of each pastry.
- Bake the pastry shells for 15 to 20 minutes or until they’re puffed and golden brown. Transfer to a rack and cool completely before filling. If needed cut around the inner rectangle with a small paring knife and press the center down lightly to create an indention. Once cooled store lightly covered at room temperature until needed.
To prepare the cream filling:
- In a small bowl combine the mascarpone cheese and powdered sugar. Beat with an electric mixer until smooth. Turn the mixer on low and slowly add the whipping cream until incorporated and the mixture starts to thicken. Increase the speed to medium and add the Grand Marnier. Increase the speed to high and beat until medium soft peaks form. This won’t take long. Cover and refrigerate until ready to assemble.
To prepare the strawberries:
- Place the strawberries in a small heat-proof bowl. Pour the Grand Marnier and sugar into a separate microwave safe bowl. Heat on high for 15 to 20 seconds or until the sugar is dissolved. Pour the hot syrup over the strawberries. Stir gently to coat. Set aside to macerate and cool for 15 minutes.
- Divide the cream filling on top of the pastry shells. Using a slotted spoon scoop sliced strawberries over the cream. Drizzle each with a little strawberry juice and pass any remaining when serving. Dust each with powdered sugar and serve immediately.
- The pastry shells and cream can be made up to 8 hours before serving. Store the baked tart shells lightly covered at room temperature.
- The cream filling can be made a few hours ahead. Cover and refrigerate until needed.
- To make one large tart, roll the pastry into a 10-inch square. Score the pastry 3/4-inch from the sides to create a square within the square. Bake for 18 to 20 minutes.
Easy Strawberry Tarts for entertaining
We love serving these easy Strawberry Tarts to guests. They look so pretty, are easy to make and are always delicious.
Finally, use fresh, ripe strawberries or your favorite fresh fruit for best results.
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