Blackberry or Strawberry Orange Cream Tartlets

When the word got out on the street about Amy’s lemon cream and berry tartlets, there was no stopping the China Moon clientele—or the waiters who adored selling them, or the linen man who loved scarfing up the broken bits. “What’s a girl to do?” cried Amy, and then she came up with this equally yummy variation on her popular summer theme.

Many berries call themselves blackberries. Any will be fine here, as long as they’re luscious and sweet.


  • 1 cup heavy cream
  • 2 tablespoons sugar
  • Orange Butter (recipe follows), at room temperature
  • Prebaked Tartlet Shells
  • 2 pints sweet blackberries, or 3 pints fragrant strawberries
  • ½ cup currant jelly


  1. In a bowl, whip together the cream and sugar with an electric mixer on high speed until the cream forms stiff but not dry peaks. Gently fold the orange butter into the whipped cream until blended.
  2. Fit a pastry bag with a large plain tip. Fill the bag with the orange cream. Starting from the center of each shell, pipe the cream in concentric circles to cover the bottom of each shell.
  3. Arrange the blackberries in a single layer, completely covering the orange cream. Place a second layer of blackberries on top of the first to form a mound. (If using strawberries, stem the berries. Place 1 whole berry in the center of each tartlet and halve the remaining strawberries. Arrange the halves, overlapping slightly, with their pointed ends up and their rounded sides toward the edge of the tartlet in a row just beneath the whole berry. Add another row beneath, overlapping the one above. The orange cream will be completely covered.)
  4. Melt the jelly in a small non-aluminum saucepan over low heat. Set aside to cool until warm. Fill a small parchment paper cone with the jelly, cut a tiny opening at the tip, and quickly pipe fine lines and beads of jelly over the berries. Refrigerate, uncovered, until ready to serve, no more than several hours.