Tuesday, May 11, 2010

Quick Classic Berry Tartlettes (TWD)


With all of the gorgeous fruit on display at my local farmers market, I was super happy that Christine of Cooking With Christine decided on Quick Classic Berry Tart for this week's Tuesdays With Dorie recipe.

I definitely have a weakness for fresh fruit tarts. As I couldn't trust myself with a full-sized tart at home, I transformed this recipe into tartlettes --- I can have a little taste and then send the rest off to my hub's workplace.

The berries were abundant at the farmers market this past weekend, and I had hard time narrowing down my choices. Strawberries were definitely overflowing in the stands, but I was drawn to some beautiful golden raspberries. Golden raspberries are milder and less tart than the red variety, with a flavor that reminds me of apricots. Although they're a bit pricey (5 bucks for a small basket), these gems are worth the occasional investment.

As you can prepare the crust and pastry cream in advance, this beautiful dessert comes together super fast when it's time to serve it to your guests.

Here are my recipe notes:

Tart Dough
- The tart crust recipe yielded 21 tartlette shells.
- The little shells are made by pressing portions of dough into a mini-muffin pan. I used a shot glass to evenly press the dough up the sides of the pan.
- After freezing the dough in the pan for one hour, it is popped in a 375 degree oven for 12-14 minutes. The freezing step is critical for the shells to hold their shape while baking.

Vanilla Pastry Cream
- I used vanilla bean paste instead of vanilla extract (I love the little vanilla bean specks in the cream).
- I love Dorie Greenspan's pastry cream, but find that the amount of cornstarch makes the pastry cream a little too congealed for my personal preference. By reducing the cornstarch to 1/4 cup, I get the creamy consistency that I like.
- I had quite a bit of pastry cream leftover, as a little dollop will fill each tartlette shell. Halving the recipe will yield more than enough pastry cream. I don't mind the leftover cream - it's a perfect filling for eclairs!

Fruit Topping
- I skipped the drizzling of red currant jelly.

You don't need a fork to enjoy these tarlettes - just pick them up with your fingers and pop them in your mouth!
Buttery tart shell + creamy and slightly sweet pastry cream + sweet/tart and juicy berries = YUM!!!
If you'd like the complete recipe for this delicious and easy tart, please visit Christine's blog.

26 comments:

Marthe said...

These are the perfect size!! I totally forgot to add that drizzle of jelly on top!

Flourchild said...

I could pop about five of those in my mouth! They look so good! Im glad you enjoyed this recipe!

Romaine said...

I used the golden raspberries too but love, love the way you did your little tarts. Much easier to eat. Nicer pictures too. I agree regarding the amount of cornstarch. Will make a note in my cookbook.

Nickki said...

What a great idea of use a mini muffin pan to make mini tartlets! I'll have to try that next time.

I'm so intruiged by those golden raspberries, they look wonderful!

chocolatechic said...

Oh...your tiny tarts are just way to cute.

Helen said...

These are so cute! I love the yellow berries, what are they?

honeymuffin said...

BEAUTIFUL. Love the minis and your pictures are scrumptious!

Kayte said...

Love the minis! Portable food, as my teen boys call it...what they love the best...have to make some this size. Yours are very pretty, just the right choice of berries for it, etc. Love all your tips.

Rachel said...

Those raspberries look good.
Your tarts are adorable, perfect for a brunch or shower. I love all the tips! Thanks so much!

Cristine said...

Your minis are GORGEOUS! I am definately going to need to look for golden raspberries when my farmer's market opens!

Thanks for baking along with me!

Susi said...

Beautiful! I love the golden raspberries as well, what a great contrast with the other fruit

The Food Librarian said...

Linda, sooo pretty! I didn't get to make these, so I'll just enjoy yours. :) - mary

Ingrid said...

Lovely! This is definitely a recipe I'd like to try while berries are in abundance this summer.
~ingrid

vibi said...

By now, I think I could recognize your pictures amongst thousands! So beautiful, so vibrant, so simple and clean looking. What a style you have... what cute little minis you made!

The Mortensens said...

I love the golden raspberries! I've never seen them at the store before. Now I'm going to keep my eyes open for them! Your mini tarts look fabulous and delicious. :)

Jencrafted said...

Ooh, I love how your mini tarts turned out! Mine's somewhat "crumblier". Beautiful color combo. Dangerous though...I could pop many many of these into my mouth at a go. Great job!

TeaLady said...

Those are absolutely the most adorable tartlets EVER. I love the golden raspberries with the strawberries and blckberries.

natalia said...

I love your wonderful tartlets !! I wish I could find all your berries !!

LezzetHane (Buket) said...

wonderfulllll....

steph- whisk/spoon said...

wow--those berries are spectacular! we won't see them here for another month or so...but they sure do make pretty tarts!

Leslie said...

Aren't berries superb now! I love yellow raspberries but have never been able to put my finger on the flavor until you said apricot. Your minis are adorable, and much safer in controlled quantities!

Heather B said...

I love your little tarts! So cute and delicious!

Tracey said...

Absolutely gorgeous photos! I love your little mini colanders and I'm so jealous of the gorgeous fresh berries. Raspberries won't be in season here for a few more months...

kirbie said...

These are so cute! I love fruit tarts

Eliana said...

These could not look more beautiful. Little works of art that are almost too good to eat.

Anonymous said...

Tried this recipe and really love it :D thanks for sharing!!

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