It all started with this one
then this one, plus two more that I forgot to take pictures ofKeep going down and you will see what happened with the leftover dough. I really need to stop watching foodnetwork.
I really enjoyed these. I am going to try them next time rolled in cinnamon sugar, topped with diced apples and drizzled with melted caramel. Yum!
8 ounce Pizza Dough
1/2 cup Sugar
1 tsp Kosher salt
1/4 cup balsamic vinegar
8 large strawberries finely diced and hulled
4 ounces mascarpone cheese, whipped
Makes about 12 tarts
"Special equipment: 3-inch round cookie cutter
Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
In a small bowl add 1/2 cup of sugar and the salt. Stir to combine and pour about half of it evenly onto a work surface. With your hands, press the dough into the sugar and roll out into a flat disk, about 1/2-inch thick. Sprinkle the remaining 1/2 of the sugar evenly over the top of the dough and press it a few times to adhere. With a rolling pin, roll the dough into a thickness of about 1/8-inch, turning and flipping as you roll to incorporate the sugar into the dough and to keep it from sticking to the surface. With a 3-inch round cutter, cut out 12 dough rounds and arrange them on the lined baking sheet. Transfer to the oven and bake until crisp and golden, 20 to 25 minutes. Remove from the oven and cool the crisp rounds completely on the pan.
Meanwhile, pour the balsamic vinegar into a small saucepan and bring it to a simmer over medium-high heat. Simmer until thick and syrupy, about 4 minutes; it should still swirl in the pan. If too thick, simply add about a teaspoon of balsamic, stir, and remove from the heat."
Put the strawberries in a bowl and sprinkle with a small amount of sugar if they are not very sweet. Let stand about 10 minutes. To assemble the tarts spread about two teaspoons of mascarpone on each crisp round and with a spoon add about one tablespoon of diced drained strawberries on the top of each. Drizzle a little balsamic vinegar over each tart and serve right away.
8 ounce Pizza Dough
1/2 cup Sugar
1 tsp Kosher salt
1/4 cup balsamic vinegar
8 large strawberries finely diced and hulled
4 ounces mascarpone cheese, whipped
Makes about 12 tarts
"Special equipment: 3-inch round cookie cutter
Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
In a small bowl add 1/2 cup of sugar and the salt. Stir to combine and pour about half of it evenly onto a work surface. With your hands, press the dough into the sugar and roll out into a flat disk, about 1/2-inch thick. Sprinkle the remaining 1/2 of the sugar evenly over the top of the dough and press it a few times to adhere. With a rolling pin, roll the dough into a thickness of about 1/8-inch, turning and flipping as you roll to incorporate the sugar into the dough and to keep it from sticking to the surface. With a 3-inch round cutter, cut out 12 dough rounds and arrange them on the lined baking sheet. Transfer to the oven and bake until crisp and golden, 20 to 25 minutes. Remove from the oven and cool the crisp rounds completely on the pan.
Meanwhile, pour the balsamic vinegar into a small saucepan and bring it to a simmer over medium-high heat. Simmer until thick and syrupy, about 4 minutes; it should still swirl in the pan. If too thick, simply add about a teaspoon of balsamic, stir, and remove from the heat."
Put the strawberries in a bowl and sprinkle with a small amount of sugar if they are not very sweet. Let stand about 10 minutes. To assemble the tarts spread about two teaspoons of mascarpone on each crisp round and with a spoon add about one tablespoon of diced drained strawberries on the top of each. Drizzle a little balsamic vinegar over each tart and serve right away.
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