Strawberry mascarpone tartlets

strawberry tartlets-2

On sundays, we often drive through Paris and stop at one of the countless parks, one of my favorites being Park Monceau in the 17th arrondissement. The neighbourhood surrounding is as elegant as the park itself: small, but merveilleux, a true gem with old trees, a small pond and perhaps the most beautiful manège (merry-go-round) of Paris. I particularly love the turquoise submarine that could have popped straight out of a Jules Verne novel. I´m always waiting to see Captain Nemo come out, head swimming.monceau&strawberrytartletsLast time went to Monceau just in between two of those unpredictable April rain showers, which was probably why the park was rather empty except for a handful of Parisians doing their weekend workout and a few families like us playing the usual game – a bit of fun for the kids (playground, manège), a bit of fun for the parents (trying to go for a walk and have an eye for the beauty of nature while kids run into the opposite direction).

Knowing these little strawberry tartlets were waiting for us at home, I wasn´t too sad when soon it looked like rain again and we decided to leave. I always cherish the first strawberries of the season, and while we mostly eat them all up before I can do anything else with them, this time I had saved a few from my ever hungry kids for this recipe.  – Strawberries, mascarpone, and rose water, a combination I find quite irresistible!

monceau-9Strawberry mascarpone tartlets:
almond pastry:
250 g flour
80 g ground almonds
1 egg
1 pinch of salt
70 g confectioner´s sugar
150 g butter, cubed

mascarpone cream:
130 g mascarpone
60 g confectioner´s sugar
100 g philadelphia cheese
2 tbsp crème fraîche
2 tsp rose water

about 6-8 strawberries, sliced

Prepare the pastry by mixing all the ingredients until the dough just comes together, either using your hands or a kitchen machine. Shape a disc, wrap in cling film and refrigerate for 1 hour or longer.

Preheat oven 180°C/350°F.

Roll out the pastry on a floured working surface, about 0.5 cm thick. For very small tartlets like the ones in the photo, I cut out circles with a cookie cutter and lined buttered muffin moulds. Refrigerate moulds for a few minutes before baking.

Using heat proof weights, blind bake tartlet shells for 10 minutes. Leave to cool.

Prepare the filling by whisking the mascarpone with electric whisks until creamy and fluffy, then adding the other ingredients, whisking until blended.

Using a piping bag, pipe little “domes” of filling into the tartlet shells. Decorate with slices of strawberries, see photos.

Erdbeer-Mascarpone-Törtchen

strawberry tartlets

An Sonntagen findet man uns oft in einem der vielen Pariser Parks, und nicht selten in einem der schönsten, wie ich finde, nämlich dem Park Monceau im 17. Arrondissement. Die Park ist klein, aber fein, ebenso wie die Gegend, in der er liegt. Es gibt wunderbare alte Bäume, einen kleinen See und nicht zuletzt das vielleicht schönste Karussell in ganz Paris. Das türkise U-Boot hat es mir besonders angetan, wie eine Requisite aus einem Jules Verne Roman sieht es aus – es würde einen nicht besonders wundern, wenn ihm Kapitän Nemo leibhaftig entstiege.

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Vor ein, zwei Wochen reichte die Zeit zwischen zwei dieser unvorhersagbaren Aprilschauern gerade für einen kurzen Spaziergang, um trockenen Fusses wieder nach Hause zu kommen. Dort warteten Erdbeertörtchen wie diese darauf, zu einer Tasse Sonntagskaffee verspeist zu werden.

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Erdbeer-Mascarpone-Törtchen mit einem Schuß Rosenwasser:

Boden:
250 g Mehl
80 g gem. Mandeln
1 Ei
1 Prise Salz
70 g Puderzucker
150 g Butter, gewürfelt

Mascarponecreme:
130 g Mascarpone
60 g Puderzucker
100 g Philadelphiakäse
2 EL Crème fraîche
2 TL Rosenwasser

ca. 6-8 Erdbeeren, längs in Scheiben geschnitten

Für den Boden alle Zutaten von Hand oder in der Küchenmaschine zu einem Teig verkneten. Eine Scheibe formen, in Klarsichtfolie einschlagen und mindestens eine Std. kalt stellen.

Ofen auf 180°C vorheizen.

Teig auf einer bemehlten Arbeitsfläche ca. 0.5 cm dick ausrollen und gebutterte Törtchenformen damit auslegen. Für sehr kleine Törtchen wie im Bild Kreise ausstechen und ein gefettetes Muffinblech damit bestücken.

Mit kleinen Gewichten beschwert die Böden 10 Minuten blind backen. Abkühlen lassen.

Für die Füllung erst die Mascarpone aufschlagen, dann übrige Zutaten unterrühren. Mit Hilfe einer Spritztülle die Creme kuppelförmig in die Tortenböden geben und mit Erdbeerstücken verzieren.

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25 thoughts on “Strawberry mascarpone tartlets

  1. Gosh, I have to use adorable again, Sabine. These little ones are perfect for a weekend treat and remind me so much of my childhood (minus the mascarpone of course). I haven’t made tartlets in ages and can’t wait to try out your almond pastry.
    N xxx

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    1. Hope you like it, Nicole! I almost always use the almond-y tarte pastry, love its taste (even unbaked ;-))
      Erdbeertörtchen – always with Biskuitboden chez nous back then when I was a child, typically German, I guess…. Sx

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      1. Genau, Erdbeertörtchen, do you remember the gelatine? I prefer the dainty short crust ones from France and that’s why I am so looking forward to your almond pastry -raw (yum) and baked! N xx

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    1. Impossible not to love strawberries, isn´t it? They have several varieties here in France, the most delicious one being the gariguettes – they´re in the photos!

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    1. Liebe Heike, das ist doch mal eine Sucht, gegen die nichts einzuwenden ist, oder? Ich gehöre auch zu den , ja, wie würde es in Denglish heißen, strawberriholics?! Egal, ein Sommer ohne Erdbeeren, der ist einfach undenkbar!

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    1. Thank you, dear Sharon, that´s great to hear (as of the name), and that´s exactly my intention (creating a warm and inviting atmosphere “here”). Great that is perceptible! Hugs, S.

      Liked by 1 person

  2. Those parks in Paris – we really have nothing equivalent here, I so wish we did! Love the look of your tart too! Yum!

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