Let me call you tartlet

Occasion: Champagne party

Month: June

What this most obviously calls for: Strawberry Tartlets

These were one of those things that made me look like I spent a lot of time on them, when really it was a very quick assembly process.

Fresh from the oven

Just putting the wontons in the muffin pans made them look pretty already.  What I didn’t realize was the genius of the butter and brown sugar on the inside (brush one side with butter, coat with brown sugar, place that side up in the muffin pan) – it cascades down and makes a bubbly, caramelized pool in the bottom of the cup. And then it hardens a bit to create a stable base for your dollop of mascarpone (mixed with a little honey).  And oh was it ever good. 

And then there was the strawberry part:  Wash and slice. Place them artfully inside. Eat one of the mutant ones (not all of my shells look this good) to consider how it would taste both before the champagne and after the champagne.  (So, so good on both counts.)

And after the champagne you won’t feel bad about eating one or two more.  Strange how that works.