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Issue #6
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Scorpion Solitaire

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Thursday 5/30/13
Issue #6
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Scorpion Solitaire


Strawberry Mascarpone Tart

By Chef Marla - 5/30/2013

Strawberry tart
  Photo Credit: bonchan /

Sweet luscious strawberries on a light and flakey puff pastry crust that offers up a healthy bonus. One cup of strawberries contains an incredible 136% of the RDA of vitamin C, an effective antioxidant that can help lower blood pressure and boost immunities.


3 ounces light whipping cream
8 ounces mascarpone cheese
Zest of 1 lemon
1/8 cup honey
1 basket of fresh strawberries, sliced
2 tablespoons apple jelly
1 package of frozen puff pastry
Egg wash (1 egg beaten with 2 tablespoons water)


To prepare Puff Pastry- Roll out puff pastry sheet to 12x12 inches to fit tart pan. Line tart pan with pastry and place it on a baking sheet. Prick bottom of pasty with tines of a fork. Chill for 20 minutes. Preheat oven to 400°F. Use a pastry brush to brush on egg wash over exposed surfaces. Place in hot oven and cook until golden all over, about 15 minutes. Remove from oven to a rack, let cool completely.

Filling-Start with a chilled medium-sized bowl, whisk cream until soft peaks form. In another medium-sized bowl, mix together the mascarpone, powdered sugar and lemon zest. Fold whipped cream into the cheese mixture in 3 parts until incorporated. Pour the mixture into baked and cooled puff pastry tart shell.

Strawberry topping-In a small bowl, mix strawberry slices with jelly, stirring gently to coat. Arrange strawberries on top of tart. Refrigerate 1 hour before serving. When ready to serve, finish with a dollop of whipped cream and garnish with a fanned strawberry.

Chefs Tip: How to Fan a Strawberry-Place strawberry on cutting board hull-side down. Make 1/8-inch vertical cuts but not completely through the strawberry leaving the portion near the hull still attached. Lay the cut strawberry on its' side and fan out the slices. Beautiful!

Serves 6


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