Archive for ‘Strawberries’

June 25, 2012

Strawberry Tarte with Mascarpone Cream | Tartelette aux fraises

While I was looking for inspiration for my very first blog post, I knew that it had to have something to do with strawberries.  It seemed that it would be most fitting.  Staring around my kitchen, something small and red caught my eye in one of those true light-bulb moments.  But of course!  In October I received 4 small, red tartelette molds for my birthday and have not even used them yet! What better dessert on a hot June afternoon than a cool, light strawberry tartelette?  The ingredient list is feasible and not at all daunting. And in terms of portion control, well, four molds and 3 roommates means that I wouldn’t find myself devouring an entire tarte in one sitting (these are the important questions to ask oneself when baking!) And to top it all off, the 3 aforementioned roommates gave these mini tartelettes a big thumbs up! À l’aise!

Strawberry Tarte with Mascarpone Cream

(Adapted from Homebound the heart of life)

This could either make 4 tartelettes (mini human sized tartes) or 1 large tarte! What you’ll need:

Poppy Seed Pie Crust:

  • 200 g flour
  • 80 g powdered sugar
  • 20 g poppy seeds
  • 1 pinch of salt
  • 120 g butter cut into small cubes and very cold
  • 1 whole egg, beaten


  • 250 g mascarpone
  • 80 g brown sugar
  • ½ tsp vanilla extract


  • 500 g strawberries
  • powdered sugar, for dusting

Now what?

  1. Mix the flour, powdered sugar, poppy seeds and salt in a bowl.
  2. Add the butter and crumble it with the tip of your fingers into the flour mixture.  Work into a homogenous mixture (basically until you can no longer see any clumps of butter.)  Be careful not to heat the butter too much with your fingers.
  3. Add the egg to the crumble mixture and press together with the palm of your hand until it is fully mixed.  At this point in time, you must hope that the tip of your nose doesn’t itch because your hands will be covered in dough!
  4. Shape the dough into a ball and wrap in plastic foil.  Put in the refrigerator for an hour, minimum.
  5. Roll out your dough on a floured surface and cut out circles that are slightly bigger than your molds.  Press the dough into the molds, trim the edges evenly and prick holes in the base.
  6. Cook in a preheated oven at 180 c / 350 f for about 20 minutes or until golden brown. Cool completely on wire racks.
  7. In the meanwhile, combine mascarpone, brown sugar and vanilla and spoon the mixture into the piecrusts, leaving as much space for strawberries as your heart desires.
  8. Place the cut-up strawberries on top and dust with powdered sugar.
  9. Enjoy thoroughly in front of the overpriced bakery beneath your apartment that will no longer be getting your business.

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