Recipe by Janet Taylor McCracken
We went with a patriotic palette here, but any combo of fruit would make a great topper.
Start to Finish: 55 minutes
1 sheet puff pastry (from one 14-oz. or 17.1-oz. package)
1 1/2 cups plus 1 tbsp. heavy cream, cold
2 tsp. sugar
1/3 cup mascarpone cheese
1/3 cup confectioners’ sugar
1 1/2 tsp. lemon zest
4 cups mixed fresh berries
1/4 cup red currant jelly, warmed to loosen
Fresh mint leaves, for garnish
1. Preheat the oven to 400°. Line a baking sheet with parchment paper. Roll the pastry out on the paper to a 10-by-15-inch rectangle. Using a sharp knife, score the pastry along the edges to create a 1/2-inch border. Brush the border with 1 tbsp. cream; sprinkle with the sugar. Using a fork, pierce the dough all over inside the border. Bake, rotating the sheet once and piercing the dough with a fork if the center puffs up, until the pastry is golden brown, 20 to 25 minutes. Let the pastry cool on the baking sheet on a wire rack.
2. In a large bowl, using an electric mixer, beat the remaining 1 1/2 cups cream, the mascarpone, confectioners’ sugar, and lemon zest until firm peaks form; spread over the pastry. In another large bowl, toss the berries with the jelly; arrange on the pizza. Garnish with mint.