I don’t post about my desserts for Spilled Milk much these days – mostly because you’d get bored of endless photos of mini cupcakes. But these fruit tartlets I made Friday are new, and I was so pleased with them I thought I’d share them with you.
You’ve seen these tarts in a dozen bakeries – it’s a French classic. The crust is pâte sucrée – a sweet pastry crust that’s kind of like a sugar cookie. I filled them with lemon curd, although the traditional filling is pastry cream, and topped them with fresh fruit.
Usually looking at my finished desserts sets off an internal dialogue on how I could improve them. I think about how I could make them prettier, or more original, or more professional. But when I was done with these, I was pleased with my work. Yes, the shells could be thinner, the curd could have been more evenly distributed, but they still looked so . . . pretty. Really pretty.