Berry season is upon us and I’ve been gorging myself on nature’s bounty – strawberries, blueberries, raspberries, blackberries… To celebrate, I threw together these cute little fresh fruit tartlets using my new Wilton Cookie Bowl Pan. I used a basic recipe for tart dough from Smitten Kitchen and a mascarpone-based filling. The filling was especially easy because there was no cooking involved. Just mix three ingredients and voila, you’re done! I really loved the result, and the Wilton Pan made things pretty slick. I’m going to try to use if for other projects, such as homemade ice cream. You could also use a muffin tin to make your tart shells.
I took the fresh fruit tartlets to Concerts on the Square, which happens every Wednesday here in Madison, all summer long. The Madison Chamber Orchestra plays a free concert on the lawn of the capitol and everyone turns out to sit in the grass and enjoy snacks and wine. Needless to say, they were a hit! To get them to the square safely on our bikes, I ended up packaging each on individually into glass leftover containers (like these from Lock & Lock, which I have and absolutely love!)
