Ingredients

How to make it

  • position rack in the lower third of the oven
  • preheat to 400'
  • in a large sauce pan, cook the strawberries, sugar, cornstarch, lemon juice and vinegar over medium heat, stirring until syrupy about 7 min
  • lower the heat, and simmer stirring, until reduced to about 1 and 1/4 cups, about 10-15 min
  • let cool
  • meanwhile, on a lightly floured work surface, roll out the puff pastry into a 13 x 14 in rectangle
  • cut into a 12in round using a 12in plate as a guide
  • transfer to a parchment paper lined baking sheet
  • fold the edges of the pastry inward to form a 1/2 in rim and brush with butter
  • spread the strawberry mixture within the rim
  • in a small bowl combine the marscarpone and honey
  • dallop over the jam
  • bake until the crust is golden, 22-25 min
  • let cool
  • sprinkle with the mint

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