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Twenty-four
2½ inch diameter tartletsEasy
Published 2005
Use this recipe as a model for any little tartlets made with raw fruit. Apples, pears, and peaches will not work, however, because they will darken, even under a glaze.
Tartlets like these are a mainstay of many pastry shops in France. They are fairly easy to assemble, since the tartlet crusts and the pastry cream filling may be made in advance. Raspberries are my favorite fruit for them, though you may also use small strawberries, or slices of kiwi or mango (cut the kiwi or mango i