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


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


  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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