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Home » Desserts, Farm to Kitchen

Quick Fresh Strawberry Tart

By Helen Brody (June 17, 2012)

1 8 oz container Mascarpone cheese
1 tablespoon sugar (or to taste)
1/2 cup New Hampshire heavy cream
1 quart New Hampshire strawberries

Beat cream and sugar into into Mascarpone cheese until fluffy. Let mixture rest in refrigerator for at least one  hour or until firm enough to hold the strawberries. Use it to fill a sweetened pre-baked 9-11 inch pastry shell. The diameter of the shell determines how deep the cream mixture will be. Stem New Hampshire berries and place them on top of the cream.   Optional: Glaze with melted currant jelly.                                                                           

Yield: 6-8 servings

 

Photo credit: Apple Hill Farm, Concord, NH

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