Thursday, June 4, 2009
Tartellettes with Strawberries in Mascarpone Cream
The idea for this recipe comes from one of the Donna Hay's cookbooks where she prepared some tartellettes made with French crust (pate brisée), mascarpone and quince paste. It stimulated my curiosity so I tried to render it in a slightly different way, substituting quince paste with something fresher and seasonal: strawberries. The result is fabolous, I beg your pardon but in this very moment I have my keyboard a bit sticky because I'm eating one of them while I'm writing...
Ingredients for 12 tartellettes: 10 1/2 oz. of strawberries, 1 cup of sugar, 1/2 cup of mascarpone, 2 tablespoons of powdered sugar, 2 tablespoons of almonds, 3 1/5 cups of superfine flour, 9/10 cup of butter, salt, milk.
Preparation: first prepare the strawberries like it was a jam. Cut them in pieces (apart 12 of them whose you'll use to garnish the tartelettes later), mix them with sugar and some dashes of water in a pan and put it to cook at medium heat for about 20 minutes until the density of the mixture will reach the right density.
Then you have to prepare the French crust for the tartellettes: mix flour and butter, cut in pieces cold from the refrigerator, together with a pinch of salt. Add 3-4 tablespoons of cold water to make the dough compact, wrap it with plastic and put into the refrigerator for half an hour.
Spread it out with a rolling pin and use it to cover the tartellette molds that, once completed, must be put again in the refrigerator for another half an hour and then cooked in the oven for about 15 minutes at 350 F.
In the meanwhile whip the mascarpone with very little milk to make it softer then add the minced almonds and the powdered sugar.
Fill then the tartelletes with the mascarpone cream, add on top the strawberry mixture and garnish with a fresh fruit.