I had a happy surprise on the way home from the Augusta Family Magazine office earlier this week. The Gurosik's Strawberry Farm stand near my house is up and running.
Strawberry season is truly one of my favorite times of the year. I call Orlando, Fla., home and nearby Plant City boasts some of the best strawberries anywhere. Here in the CSRA, we've got strawberries that are as delicious and local.
My daughter, C.C., and I have literally eaten half a bucket of Gurosik strawberries while standing over the sink!
In case you're looking for a way to enjoy these local strawberries, here's one of my favorites, a luscious Strawberry Mascarpone Tart.
Mascarpone cheese can be found in the specialty cheese case and it can be pricy. If you're watching your budget, regular or reduced-fat cream cheese can substitute for the mascarpone.
What's your favorite way to enjoy the fruits of strawberry season?
Strawberry Mascarpone Tart
1 sheet frozen puff pastry, thawed
8 ounces mascarpone cheese, softened
1 cup sugar
1 tablespoon fresh lemon juice
1 cup (1/2 pint) whipping cream, whipped
Fresh strawberries, washed, stemmed and sliced
Preheat oven to 400 degrees. Line a 9-inch tart pan with removable bottom with the puff pastry sheet, trimming to fit. Place in oven and bake for 15 minutes, until puffed and golden brown. Remove from oven and deflate by placing a pie plate and can or other heavy item atop the crust. Set aside to cool.
Combine mascarpone, sugar and lemon juice in a medium bowl. Fold in whipped cream and spread over the cooled puff pastry crust. Refrigerate until ready to serve.
Just before serving, arrange sliced strawberries on top of mousse in decorative pattern.
Makes 6 to 8 servings.