May 26, 2006, Newsletter Issue #65: Strawberry Tarts

Tip of the Week

6 puff pastry shells
1/2 cup heavy cream
1 Tbsp sugar
1 container (3-1/2 oz) marscapone or cream cheese
1 Tbsp cherry-flavored liqueur
1 pint strawberries, hulled and halved
1/2 cup strawberry jelly

Preheat oven to 400 degrees F. Bake puff pastry shells according to package directions. Cool on wire rack.

Meanwhile, beat heavy cream and sugar until stiff peaks form. In medium bowl, combine cheese and liqueur; beat until soft. Fold whipped cream into cheese mixture. Place a few strawberry halves on the bottom of each shell; fill with cream mixture. Top with strawberry halves cut into fan shape.

In small saucepan, over medium-low heat, cook jelly with 2 tsp water until melted. Brush jelly over strawberries. Garnish with remaining strawberries.


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