Morello Cherry and Mascarpone Puff-Tarts
1 cup morello cherries in light syrup
1/4 cup sugar
2 tsp cornstarch
1/4 cup mascarpone
2 sheets puff pastry, thawed
1 egg + 1tbsp water, beaten
Heat oven to 400 degrees
Line 2 baking sheets with parchment
In a small saucepan pan, whisk together sugar and cornstarch. Pour in some of the cherry juice, and whisk until smooth. Add remaining juice and cherries and cook on high until bubbly and thick. Set aside to cool.
On a lightly floured surface, even out pastry sheets cut each sheet into evenly into eight rectangles. Brush all edges with egg wash. Place small even amounts into the center of 8 pastry rectangles and evenly top with cherries. Cover with remaining pastry rectangles, egg wash side down, pressing edges to seal. Brush with egg wash and bake for 15 minutes or until puffy and golden brown.
Cool slightly and frost with icing.
1/4 cup butter, softened
2 cups powdered sugar
2 tbsp milk
1/2 tsp vanilla
In a small food processor, or hand mixer, beat butter until smooth. Add 1 cup sugar, and milk. Beat until smooth and vanilla, beat again. Add remaining sugar and beat until light and fluffy. Add a small amount of additional milk to reach desired consistency.
Recipe by Amy Richardson