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Berry Tartlets

Sweeten Your Day With a Berry Beautiful Tartlet

San Francisco may boast better-known landmarks, but my favorite place to take out-of-town visitors is Miette, an extraordinarily charming pastry and candy shop. While it may not compete with Alcatraz, Coit Tower, or Lombard Street on the name-recognition front, this diminutive (and fittingly sweet) shop stocks virtually anything a confection connoisseur could possibly desire, including these berry-topped tartlets.

A French patisserie classic done right, these pastry-cream-filled darlings delight both aesthetically and on first bite. While I topped this batch with perfectly ripe berries, the recipe is rather flexible, as the shortbread-like pastry crust and vanilla-bean pastry cream complement a wide variety of flavors. Try them crowned with sliced stone fruit such as plums, nectarines, or apricots (fan out the slices for a stunning presentation), halved figs, or nearly any variety of fruit that catches your eye at the market.

Get the ultratempting recipe.

Berry Tartlets

Berry Tartlets

Berry Tartlets

Ingredients

10 pate sucree tartlet shells
1 1/2 cups pastry cream
1 to 2 pints berries, such as raspberries or blueberries

Directions

  1. Fill the tartlet shells about 3/4 full with pastry cream. For 3 1/2-inch tartlets, this amounts to about 2 1/2 tablespoons pastry cream per tartlet.
  2. Refrigerate until well chilled, at least 1 hour and up to 8 hours. Before serving, top with berries.
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