I felt festive this weekend and wanted to make a patriotic dessert. I initially planned to make a berry tart but it seemed like it would require more time than I had and a bit more sugar than I needed. Since I wanted to make a treat I decided to get creative. Here is the very simple recipe I came up with.
Berry Pastry with Lemon Mascarpone Cream
Servings: 2 pastry cakes; 12 slices
- 1 sheet puff pastry
- 1 1/4 cup heavy whipping cream
- 1 8oz container mascarpone
- 1 lemon
- 2 tablespoons powdered sugar
- 1/4 cup fruit preserve*
- 3 cups assorted berries
- Preheat oven to 350 degree
- Wash berries and cut strawberries into quarters
- Cut puff pastry in half and bake until golden (about 10-15 minutes)
- Use a mixer and beat heavy whipping cream until it is solid
- Add lemon juice, lemon zest and powdered sugar to cream and continue to mix until blended
- Add mascarpone to cream and mix until desired consistency
- Wait until the puff pastries are cooled then spread cream
- Drizzle fruit preserve onto cream
- Top with fruit (I recommend putting the larger fruit on the bottom)
- Slice and serve
*I used Detroit made Beau Bien Fine Foods Strawberry Hibiscus Preserves
Enjoy!
CarrieDaway 