Mini Strawberry-Pistachio Mascarpone Tarts

Steps

• 1

  Heat oven to 450°F. Unroll pie crust on work surface. Roll crust out slightly to 13 inches; cut into 8 (4-inch) rounds (reroll scraps, and cut out remaining rounds if necessary). Place rounds on ungreased baking sheet. Use fork to poke holes all over dough rounds. Discard scraps.
• 2

  Bake 6 to 8 minutes or until tarts are golden and baked through. Cool completely on cooling rack.
• 3

  Meanwhile, in medium bowl, beat mascarpone cheese, 2 tablespoons of the sugar and the vanilla bean seeds with electric mixer on medium speed until combined. Spread 2 tablespoons mascarpone mixture on top of each fully cooled tart. Place jam in small bowl; stir until smooth. Spread about 2 teaspoons jam on top of each. Arrange strawberries in decorative pattern on top of each.
• 4

  Sprinkle with remaining 1 tablespoon sugar, then chopped pistachio nuts. Serve immediately.