Recipes
Flowering Fruit Tartlets
Source: Pamela Clark, The Thyme Savor, Raleigh, NC
- Ingredients:
- 1 roll store bought pie crust (dairy section)
- 8 oz. mascarpone cheese (Italian cream cheese)
- ⅓ c. apricot or berry preserves
- ½ pt. fresh blueberries
- 1 pkg. Edible Flowers
Instructions:
Unroll pie crust and cut out four 5½ in. rounds. You’ll need to ball up dough and re roll for the 3rd and 4th rounds. Fit each piece of dough into 4 individual 4 in. tart pans. Using a knife, smooth off the top edges and discard the leftover dough pieces. Prick base of each tart with a fork and bake in 450˚F oven 10 minutes. Let cool completely before filling.
Blend well the Mascarpone and preserves. Spread ⅓ c. filling in each tart. Tear off petals from edible flowers and combine in a small bowl. Toss with 2 tbsp. sugar. Distribute evenly among the 4 tarts, reserving 1 tbsp. for garnishing.
Top with fresh berries, then remaining flower petals. Can be made one day in advance.
Shenandoah Growers suggests:
An Italian White Lambrusco is sparkling fresh with this!