These elegant little tarts are quick and easy to prepare thanks to ready-to-use puff pastry tartlet shells and a simple mascarpone filling laced with orange liqueur, topped with fresh sliced strawberries glazed with melted red currant jelly.

Mascarpone Phyllo Berry Tartlets

6 frozen puff pastry tartlet shells
1/2 cup Wisconsin Mascarpone cheese
2 tablespoons powdered sugar
2 tablespoons orange liqueur, plus 1 tablespoon, divided
2 tablespoons red currant jelly
1/2 cup thinly sliced strawberries

1. Bake pastry shells at 400°F (205°C) for 25 minutes; cool.
2. Meanwhile, in small bowl, using an electric mixer, beat cheese with powdered sugar and 2 tablespoons liqueur until smooth and fluffy.
3. In small saucepan over medium heat, heat jelly with remaining 1 tablespoon liqueur, stirring until jelly melts.
4. Spoon cheese filling into tartlet shells. Arrange one or two strawberry slices over filling on each tartlet. With small pastry brush, brush glaze over strawberries and onto edges of tartlets.

Makes 6 tartlets.

Note: Substitute same quantity of any other berry.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.