Tartelette trio - some classics

Lemon  feuilletées  / blackberry / lemon mascarpone

Lemon feuilletées / blackberry / lemon mascarpone

Dark chocolate ganache / brownie cube / whipped milk chocolate ganache

Dark chocolate ganache / brownie cube / whipped milk chocolate ganache

Fresh berries / pastry cream / raspberry  gelée  (yes - you’ve seen these before!)

Fresh berries / pastry cream / raspberry gelée (yes - you’ve seen these before!)

After my last couple of posts on Americana themed baked offerings, I’m turning back to my French pastry loves for the summer months. So much to talk about!

You know I’m always one for tart making, especially the petite versions of my favorites. This time around it was for a special luncheon for a group of former co-workers who gather once a year at Heron Woods/Manor, a local independent/assisted living facility just down the street from my home. Deftly orchestrated by Kim and David, it was a fine repast of salads, soup, fresh croissant (made by yours truly!) and topped off with the tartelettes for dessert.

These three babies were so fun to put together. The lemon consisted of baked quick puff (more on that in an upcoming post) feuilletées, one of the coolest twisted versions of a puff pastry case that there is, filled with my new favorite version of lemon curd (from the book “Sweet” by Yotam Ottolenghi and Helen Goh), then baked a second time to set the curd. Follow that with a whipped lemon curd mascarpone garnish and fresh blackberry and it’s done!

Waiting for a short bake

Waiting for a short bake

Garnishing in process

Garnishing in process

The chocolate ganache offering was my usual chocolate pâte sucrée and dark chocolate ganache filling, but this time I cut small brownie cubes to tuck in so they would be a hidden surprise under the whipped ganache garnish.

Trust me - there’s a brownie cube hidden in there!

Trust me - there’s a brownie cube hidden in there!

Of course the fresh fruit choice follows the classic approach of a blind baked pâte sucrée crust filled with crème pâtissière lightened with some whipped cream and then topped with fresh berries coated in a raspberry gelée. Mmmmm good!

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I must say I never tire of these and I hope you don’t either!

All toted up and ready to go

All toted up and ready to go

What a delicious trio! The followup up report from the luncheon-ers was a huge thumbs up! Yay, I love that!!

A quick end note: I walk regularly and so enjoy seeing nature in its various forms - the birds, the wild flowers, the flowering trees, and especially now the aroma of the lilac bushes I pass at various points in my route. It’s my time for thinking and reflection and helps me keep my head straight. This morning it was a scattering of simple wild daisies amongst the “ weeds” that caught my attention. Lightly coated with dew and looking so content, it made me smile. The simple things are often the best, don’t you think? Enjoy.

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