Well•Pict Strawberry Mascarpone Tart with Beaujolais
10 oz. Well•Pict strawberries, hulled and sliced 1/8 “ thick
2 puff pastry sheets
1 cup Beaujolais wine
8 oz. (or 1 cup) Mascarpone cheese, softened
2 tbsp. sugar
6 large basil leaves, thinly sliced
Heat wine in small saucepan until reduced to 2 tablespoons, then add sugar. Remove from heat and cool to room temperature. Once cooled, add wine mixture to strawberries and marinate for one hour.
Preheat oven to 400°. Cut pastry into 2″ rounds and place on a lightly oiled baking sheet. Prick rounds with a fork and bake until light golden brown. Once cooled slightly, use your fingers to create a well in the center of each round.
Spread softened Mascarpone cheese on puff pastry round and warm slightly in oven. Remove from oven and put on serving tray, topping with the strawberry mixture. Garnish with basil and serve immediately.