| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 12 mini tarts |
Ingredients
- 8 ounces frozen pizza dough, thawed
- 1/2 cup sugar, plus 1 tablespoon
- 1/2 teaspoon kosher salt
- 1/4 cup balsamic vinegar
- 8 large strawberries, hulled and finely diced
- 4 ounces mascarpone cheese, whipped
Instructions
- Special equipment: 3-inch round cookie cutter
- Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
- In a small bowl add 1/2 cup of sugar and the salt. Stir to combine and pour about half of it evenly onto a work surface. With your hands, press the dough into the sugar and roll out into a flat disk, about 1/2-inch thick. Sprinkle the remaining 1/2 of the sugar evenly over the top of the dough and press it a few times to adhere. With a rolling pin, roll the dough into a thickness of about 1/8-inch, turning and flipping as you roll to incorporate the sugar into the dough and to keep it from sticking to the surface. With a 3-inch round cutter, cut out 12 dough rounds and arrange them on the lined baking sheet. Transfer to the oven and bake until crisp and golden, 20 to 25 minutes. Remove from the oven and cool the crisp rounds completely on the pan.
- Meanwhile, pour the balsamic vinegar into a small saucepan and bring it to a simmer over medium-high heat. Simmer until thick and syrupy, about 4 minutes; it should still swirl in the pan. If too thick, simply add about a teaspoon of balsamic, stir, and remove from the heat.
- Put the strawberries in a small bowl and sprinkle them with 1 tablespoon of sugar. Let them stand until juicy, 5 to 10 minutes. To assemble the tarts, spread about 2 teaspoons mascarpone on each crisp dough round with a spoon or small offset spatula. Using a spoon to drain any excess liquid, put about 1 tablespoon of diced strawberries on the top of each tart. Drizzle a little balsamic syrup over the tarts and serve immediately.
- Cook’s Note: The sugared dough scraps can be tossed with cinnamon and baked in the 400 degree F oven until browned and crisp as a treat for the little ones. Leftover strawberries or balsamic syrup are delicious over ice cream!
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 128 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 1 g |
| Sugar | 11 g |
| Protein | 2 g |
| Cholesterol | 10 mg |
| Sodium | 152 mg |
Reviews
I used Pilsbury dough instead of pizza dough and it still turned out great. The mascarpone cheese with the sweetened strawberries is great.
The most well balanced dessert I have ever had, these are delicious!
My family loved these! Even my son who doesn’t like fruit that much. He has even ask when I’m making these again!
Very good. I put them into filo shells instead of making the dough – it shortened the prep time a lot! (They also looked pretty cute like that. :
This will be a short review, IT WAS AWESOME!
These are incredible. I took them to a big backyard bbq where I knew only a few people and guests were actually going around asking who had brought them.
This is a recipe that doesn’t seem like it will come out the whole way through and then comes together, so stick with it.
-Get the dough thin and flat – I had an bad batch with dough that started out at 1/2 inch, and success with dough that started out around a 1/4bof an inch and flat.
-The baked dough will be crispy- I was worried I’d made weapons out of them, but the crispiness of the tarts makes the contrast between the crisp and the cheese really work.
-I had to turn the temp down 100 degrees to bake the crisps b/c the sugar was burning.
-To make them travel put the mascarpone on the crisps and strawberry sauce in a separate container and assemble later.
-I added fresh mint to the strawberry mixture and it worked beautifully.
Simply delicious. I had my doubts through the entire process and had almost convinced myself to skip the balsamic vinegar altogether. The fumes from reducing the vinegar brought comments from the family but the flavor granted instant forgiveness. We will try this again with different fruits as they are in season. Love your recipes, Claire!!
These turned out delicious. I was a little skeptical about the balsamic vinegar but it was wonderful on top. I used a box mix for the pizza crust and it tasted just fine. I also didn’t have mascarone cheese so I used ricotta instead since I had it left over from the white pizza.
I ended up making my own pizza dough because my market was out of fresh dough that day and this recipe came out fantastic! It was easy and when plated it just looks beautiful. Plus it tasted as good as it looked! I also made the easy white pizza from this episode and it was gone in a flash! Making the salad with the “crusty” croutons tonight 🙂
I made these for my super bowl party, and they were gone instantly. I did add more of the Balsamic then the receipe called for but I did make a bigger batch. I actually had a small bowl off to the side with my topping, because if you put it on right away the tart would get soggy!!! I will make this again and again, I had tons of people asking for it. You could also substitute some chocolate or caramel for the topping as well but I prefer the balsamic. YUM!!