Two strawberry recipes in one week. Two strawberry and balsamic vinegar recipes, actually. What can we say? It was a good summer for strawberries and balsamic. They were eaten in a number of ways, including au natural, and each time, they’re super sweetness left a lasting impression. For one of their best applications, strawberries were served in mini tart shells on two separate occasions. Let’s set the stage. The first time, circles of dough were cut out of leftover puff pastry. The rounds were baked until they puffed, then topped with a mascarpone filling and macerated berries. The tarts were served at a work get together, and they were a hit. That led to the idea of bringing a revised version to a friend’s rooftop housewarming a couple of months later. For the second go around, they were a hit. That’s why there’s no shame in sharing this recipe with you.
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