These were more fiddly to make than I had anticipated, but oh they were worth it. Glorious summer strawberries, brushed with a light glaze of redcurrant jelly, sitting on a bed of mascarpone cream, encased in a sweet pastry case.
I bought 2 punnets of strawberries so I could pick out the prettiest juiciest specimens.
I still haven’t tried making creme patisserie, but that would be the more classic option, instead of the mascarpone cream I used. A word of warning – these tarts will get soggy quickly. Only assemble them just before eating, so they are at their best.
As I have seen in patisseries, these would be great garnished with a sprinkling of chopped pistachios. Unfortunately I forgot to pick any up in the supermarket, but next year perhaps they will make an appearance. You don’t even have to use strawberries. At this time of year, the blackberries are starting to ripen on the bushes – so you could get yourself a big batch of free fruit and just go for it!
Just for reference’s sake, if these strawberry tarts seem like a bit too much of a faff, there’s an easy-peasy and just as delicious version from last year.