I saw this recipe in Better Homes & Gardens magazine and decided to prepare and serve it for our July 4th celebration.
While it is good, it is not great...our family would prefer a cookie crust rather than the crescent roll dough.
Nonetheless, it was just fine and here is the recipe:
8 ounce package crescent roll dough
1/2 cup honey
1/3 cup water
1/4 cup mixed basil and mint leaves
2/3 cup mascarpone or cream cheese, softened
2-3 tablespoons honey
3/4 cup whipping cream
4-6 cups fruit
Preheat oven to 375 degrees. Line a 13 x 9 x 2" pan with heavy foil, extending beyond pan edges.
Press dough evenly into pan and bake until just golden 11-14 minutes. Cool~
In a small pan, combine 1/2 cup honey, water, mint, and basil. Bring to boiling, then turn down and simmer about 5 minutes. Remove from heat and cool. Strain the syrup and remove basil and mint.
In a medium bowl stir together mascarpone and 2 tablespoons of honey. If you choose to use cream cheese beat thoroughly.
In a well chilled bowl beat the whipping cream to soft peaks and then gradually stir into cheese. Spread this mixture on the cooled crust.
Separate your fruit in individual bowls and toss with about two tablespoons of syrup.
Place fruit on the filling and place in fridge for a few hours.
Remove from fridge and lift foil edges to remove tart and place on serving dish. I actually removed the foil before spreading the cheese mixture onto crust...I thought that would be easier!
Just before serving I drizzled a bit more syrup over fruit to make it look glisteny!