Fresh Berry Tartlets

Tartlets. Mini tarts, if you will.

I made these beauties for the Fourth of July weekend. I heart fruit tartlets very much. Everything about them, from the fresh fruit to the delicious custard, reminds me of the bakeries in France.

I recently purchased tartlet pans and I was just dying to use them. I must admit, I was pretty nervous to make these – I had no idea how they’d turn out. Luckily, they were pretty darn delicious. Aside from over-stuffing them a bit and a custard that could have been a bit thicker, I had absolutely no complaints about their deliciousness.

To make these, I used a Fruit Tart recipe from Joy of Baking, doubled the recipe, and simply divided the recipe among the tartlet pans (instead of one big tart pan). Here is the modified recipe for anyone interested:

*This makes 16 tartlets


For the crust:

3 cups of flour

1/4 teaspoon salt

1 cup unsalted butter at room temp

1/2 cup sugar

2 eggs, lightly beaten

For the custard:

2 1/2 cups skim milk

2 teaspoons vanilla extract

6 large egg yolks

1/2 cup sugar

4 tablespoons flour

4 tablespoons cornstarch

1 tablespoon apricot brandy

For the apricot glaze:

1 cup apricot jam

2 tablespoons water


Any fresh fruit you’d like. I used approximately 1/2 a carton of raspberries, 2 cartons of blueberries, and 1 carton of strawberries.

To make the crust:

In a medium bowl, whisk the flour with the salt. Using an electric mixer, beat the butter until soft. Slowly add the sugar and mix until light and fluffy. Add the eggs and mix until combined. Add the flour and mix until it forms a ball. Form the dough into a disk, cover with plastic wrap, and refrigerate for at least an hour.

Butter the tartlet pans. Begin to roll out the dough to fill each tartlet pan (you’ll probably want to divide the dough in half to make this easier). Pat the dough on the bottom and up the sides of the tartlet pans. Place the tartlet pans on a baking sheet, cover with plastic wrap, and put them in the freezer for 15 minutes.

Heat the oven to 400 degrees. Prick the bottom of the tartlet pans with a fork. Place the tartlet pans (on the baking sheet) in the oven and bake for 5 minutes. Reduce the temperature to 350 degrees and bake them for another 15 minutes. Remove them from the oven and let them cool completely.

To make the custard:

In a medium bowl, mix the sugar and egg yolks. Be very careful when mixing the two, you want to constantly mix with a whisk to avoid clumps from forming. Sift the flour and cornstarch together and add them to the egg  mixture. Mix until a paste forms.

Bring the milk and vanilla to just boiling in a saucepan over medium heat. Remove from heat and slowly add the egg mixture. Make sure you are whisking the whole time to avoid curdling. Pour the egg mixture into a saucepan and cook over medium heat until boiling, whisking the whole time. Once it boils, whisk for another minute, until it becomes thick. Remove from the stove and whisk in the brandy. Pour the mixture into a bowl and cover with plastic wrap. Allow it to cool to room temperature.

To make the glaze:

Heat the jam and water in a saucepan over medium heat until melted. Remove from heat and use a cheese cloth to remove the fruit lumps.

To assemble the tartlets:

Remove the tartlets from the pans by pushing up on the removable bottoms. Spread a thin layer of glaze on the bottom and sides of the tartlet shells to prevent the crusts from getting soggy. Let them dry for 30 minutes.

Fill each tartlet pan with approximately 2 tablespoons of custard. Place the fruit on top of the custard. Rewarm the glaze and brush a thin layer over the fruit. Refrigerate until ready to enjoy!


Let them eat pie!

Fall is officially here! Cheers to apple pies and pumpkin pies!

I made this pie for my husband and snuck in one last bit of summer: tart raspberries 😉

It was delicious! The perfect mix of tart, sweet, and buttery.

It’s a Martha Stewart Recipe.

Apple Raspberry Pie Recipe

For The Dough:

– 3 cups all-purpose flour

– 1 tablespoon sugar

– 1 1/4 teaspoon salt

– 1 cup cold plus 2 tablespoons unsalted butter, cut into pieces

– 1/2 cup plus 1 to 2 teaspoons ice water

For The Pie:

2 3/4 pounds assorted apples (peeled, cored, and cut into 1/2 inch slices)

6 ounces fresh raspberries

3/4 cup sugar

1/4 cup all purpose-flour

1 tablespoon fresh lemon juice

pinch of salt

2 tablespoons unsalted butter cut into pieces

1 large egg yolk

1 tablespoon heavy cream

Fine sugar

To Make Dough:

– Pulse flour, sugar, and salt in a food processor. Add butter, process until the mixture appears sandy. While pulsing, add ice water slowly until the dough comes together.

– Turn out onto a work surface. Divide in half and shape into disks. Wrap in plastic and refrigerate for at least 1 hour.

To Make Pie:

– Preheat oven to 375 degrees. Stir apples, raspberries, sugar, flour, lemon juice, and salt in bowl.

– On floured surface, roll one disk to 1/8 inch thick 12 inch round. Fit into a 9 inch pie plate. Fill with the apple mixture and dot with butter.

– Roll out remaining disk into 1/8 inch thick 12 inch round. Drape over filling and press edges to seal. Make 3 inch slits in top crust. Refrigerate for 20 minutes.

– Whisk egg yolk and cream in a bowl and brush over top crust. Sprinkle with fine sugar. Bake until golden and juices are bubbling (~1 hour 20 minutes). Place pie on baking sheet to catch juices and cover with foil if it browns too quickly.


Original Martha Stewart Apple-Raspberry Pie Recipe here.

I love Pushing Daisies

I love everything about it: the quirky characters, the clothes, the love story, and of course…the pies

In the show, Chuck makes Pear Gruyère pies to cheer up her aunts. Having never even heard of cheese in a pie, I sucked it up and decided to give it a go:

I used this pie top cutter and the pear and filling rose to the top more than I would have liked, making it look a bit pruney. But boy was it delicious! Who would have thought that pears and gruyère were destined to be together in a tasty, tasty pie?

To make the pie, I used an altered version of Martha Stewart’s Cheddar-Crusted Apple Pie.

I also made the Apple Cheddar pie. And I can’t decide which one was more delicious!

Want to know how to make them?

For the Apple Cheddar Pie, just substitute apples for the pears and cheddar for the gruyère (swiss cheese). Happy Baking!

Pear Gruyère Pie

For The Crust:

2 1/2 cups flour, plus more for rolling

1 teaspoon salt

1 tablespoon sugar

3/4 cup cold unsalted butter, cut into pieces

1 1/2 cups shredded gruyère

1/4 to 1/2 cup ice water

For The Pie:

4 tablespoons all-purpose flour, plus more for rolling

2 tablespoons fresh lemon juice

4 pounds pears

3/4 cup sugar

1 teaspoon ground cinnamon

2 tablespoons of shredded gruyère

2 tablespoons of butter

1/2 teaspoon salt

In food processor, mix the flour, salt, and sugar. Add butter and cheese; mix until coarse. Add 2 tablespoons ice water. Pulse until dough is crumbly but stays together. You can add more water if necessary, but be careful not to overmix.

– Divide the dough into two. Place dough pieces in plastic wrap and shape into 1-inch-thick disks. Refrigerate until firm, at least 1 hour.

– Preheat oven to 425 degrees, with rack in the lowest position. On a floured surface, roll each disk of dough to a 14-inch round. Transfer one round to baking sheet for top crust; refrigerate. Wrap second round of dough around your rolling-pin and unroll into a 9-inch pie plate for bottom crust. Gently fit the dough into pie plate.

– Place lemon juice in a large bowl. Peel, quarter, and core pears; thinly slice crosswise, tossing with lemon juice as you work. Add sugar, flour, cinnamon, and salt to bowl; toss to combine.

– Fill bottom crust with pear mixture and lightly brush the edge of the crust with water. Cut remaining butter and sprinkle on pear mixture.  Place top crust over filling; pressing all around edges to seal.

– With paring knife, cut five small slits in the center of pie (or use a pie top cutter). Sprinkle remaining cheese on top of pie.  Bake 20 minutes; reduce heat to 375 degrees, and bake until crust is golden brown and juices are bubbling, 45 to 60 minutes more. If rim browns too quickly, cover it with aluminum foil. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.

You can view the original Martha Stewart Recipe here

As promised…

A tasty melon recipe! This Melon Cream Tart turned out pretty good; sweet but not too sweet, a nice soft crust, and delicious served hot or cold.

I opted for some powdered sugar sprinkled on top, but you could also put fresh raspberries or kiwi on top.

And it perfectly compliments the Melon Wine I picked up from Howell’s MainStreet Winery. Now I know why they ran out of melon wine this year!


For the short-crust pastry

2 cups all-purpose flour

1 1/2 teaspoons salt

1/2 stick butter, room temp, cut up

5-6 tablespoons cold water

For the filling

4 large egg yolks

1/3 cup sugar

1 tablespoon cornstarch

1/2 a melon (cut into pieces)

2/3 cup light buttermilk

Make the short-crust pastry

– Sift the flour and salt into a large bowl and make a well in the center

– Stir in the butter and enough water to form a smooth dough

– Knead the dough on a lightly floured surface until smooth and elastic, about 7 minutes

– Shape into a rectangle and fold the short sides over

– Roll into a rectangle once more, working in the opposite direction

– Fold the short side over once more, repeat once more

– Shape into a disk, wrap in plastic, and refrigerate until ready to use

Make the tart

– Pre-heat the oven to 375 degrees

– Butter and flour a 10 inch pie pan

– Beat the egg yolks and sugar with a mixer until pale and thick

– Stir in the cornstarch

– Place the melon pieces in a food processor and puree

– Transfer melon to a large bowl

– Using a spatula, stir in the egg mixture and buttercream

– Roll the pastry out on a lightly floured surface to about 1/4 inch thick

– Fit the pasty into the prepared pan

– Prick the pastry all over with a fork

– Spoon the melon mixture into the shell

– Bake for about 40-50 minutes, or until light golden brown

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    I inherited my passion for baking from the best baker and teacher I know, my grandmother Elisabeth. Today, I embark on my baking adventures with the help of my trusted sidekick, my sweet daughter Jude. Thanks for stopping by!
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