Berry Tartlets

Each of these tartlets is a miniature still life featuring a smattering of sun-ripened berries.

  • Yield: Makes sixteen 2 1/2-inch tartlets

Source: Martha Stewart Living, July 2004


  • Pate Sucree for Tarts
  • All-purpose flour, for dusting
  • Orange-Vanilla Pastry Cream
  • 1 1/4 cups mixed berries, such as red and golden raspberries, blueberries, blackberries, red and white currants, gooseberries, and wineberries, picked over
  • Blueberry leaves, for garnish (optional)


  1. Divide dough in half. On a lightly floured surface, roll out 1 piece to 1/8 inch thick. (Keep remaining dough refrigerated.) Using a 3-inch round cookie cutter, cut out 8 rounds. Gently press into eight 2 1/2-inch round tart pans. Trim dough flush with top edge of pans. Refrigerate until cold, about 30 minutes.

  2. Preheat oven to 375 degrees. Line tart shells with parchment, and fill with pie weights or dried beans. Bake until edges are golden, 12 to 14 minutes. Remove parchment and weights; continue baking until surfaces are golden, about 10 minutes. Let cool on a wire rack. Repeat process with remaining dough.

  3. Remove tart shells from pans; spoon 2 teaspoons pastry cream into each. Top with berries. Refrigerate until ready to serve. Top with berry leaves, if desired.


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