Time has become a precious commodity around here. The days blur by in a pattern of feeding, changing and loving Baby Mateo, intermingled with Noah's 'big boy' activities and family meals.
I am feeling better and back to my normal self and our little family has made a smooth transition from a family of three to a even four.
I have to thank everyone who has emailed and commented with encouraging words. You know who you are and you rock!
Being as busy as I am, I am experiencing what I have recently diagnosed as a baking withdrawal as I haven't created anything in over a month now, hard as that is to believe!
It's a new feeling for me; I don't like it, but I don't resent it, because as many of you have reminded me in your comments, I am cherishing this precious time with my newborn. I know only too well that soon he'll be all grown up and I'll have plenty of time to bake to my hearts content.
If you're short on time, you'll find these tartelettes (or one whole tart) are one of the quicker desserts you can whip up, especially if you have a nice little stash of tart dough on hand in the freezer, as I did (or better yet, some frozen tart shells!) A prettier sweet treat you will be hard pressed to find, and a completely satsifying combination of flaky crust, cool creamy pastry cream and fresh fruit topping. Don't limit yourself to blueberries, use what ever fruit looks fresh and gorgeous or complements your meal.
I guess around the end of March I have a thing for custard and fruit because one year ago today I posted this colorful fresh fruit tart and that is where you will find the recipes for all the components of this dessert including my absolute favorite pastry cream recipe, made with vanilla bean and made extra rich by cold butter that is whisked in at the end, and a rich tart dough.
We're starting to see some affordable berries in the markets now, so snap some up and pretend this dreary winter is over and spring is here!