Fruit Tartlets, con't

One fruit tartlet

As promised, I'm writing to tell you about my fruit tartlets. They are almost exactly like the fresh fruit tart I made last week. Happily, the tart shells didn't collapse. However, they didn't come out terribly neatly either--I think I messed them up when lining them with parchment paper for the blind baking. Ah well, they still tasted great! We filled them with pastry cream that had been flavored with liqueur (I used Poire Williams) and lightened with plain whipped cream. We piped the filling in, rather than spreading it, which was much easier, so that was a nice technique to learn. Then we topped them with the fruit and glazed the fruit. Yum!

Another tartlet