While browsing the Chiappa Sister’s Simply Italian cookbook, the recipe for this puff pastry tart with berries immediately caught my eye. A simple dessert that still looks impressive: completely in line with my ‘the little things’ cooking philosophy.
I made this tart in different sizes to show the possibilities. From one-bite tarts to a dessert for two, and delicious every time! Crispy puff pastry, creamy mascarpone and sweet fruit: this is really the ultimate summer pastry.
I chose lovely ruby red raspberries from the market, but you can choose any red fruit you like for this tart. Or try it with peaches or nectarines, which taste even better when you grill them first.
You can easily make the bottoms ahead, but make sure to add the filling later. The puff pastry might get a bit soggy otherwise and it’s exactly the crunchiness that makes them so good.
I love to eat these tarts dusted with a little icing sugar, but they’re also delicious with some shaved dark or white chocolate on top.
4 tarts (or more: depending on size)
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
2 tablespoons of double cream or whipped cream
1. Preheat the oven to 400F (200C ).
2. Roll out the pastry on a surface dusted with icing sugar until it’s about 0.25 inch (0.5 cm) thick.
3. Cut the pastry into 8 triangles of 3 inch x 4 inch (7cm x 10cm). You can also cut out smaller shapes, like you see in my pictures above.
4. Cut out the centre of half of the pastry rectangles, to create 0.5-inch (1cm) wide frames.
5. Brush the egg wash over the 4 rectangles. Carefully place a pastry frame on top. Prick the bases of the tarts with a fork, to prevent rising.
6. Place the pastries on a tray lined with baking paper and cook for 15-20 minutes. The exact time is dependent on your pastry, so please see package instructions. Also: smaller pastries may need less time. The pastries are done when they are golden brown and the sides have risen. Let them cool on a wiring rack.
7. Meanwhile, place the raspberries in a bowl and sprinkle with sugar. You may leave the sugar out if your berries are perfectly sweet.
8. In another bowl, mix the mascarpone, lemon zest and vanilla. Stir in the cream and mix well.
9. If the pastry has risen inside the frames, push it back down a little. Spread a generous amount of mascarpone filling on each pastry base. Top with the sugared raspberries, dust with icing sugar and serve immediately.