Who does not like dessert? A little something sweet at the end of the meal? Especially a special meal? Yeah even the people who say they don’t really like sweets love a little dessert.

While I like to think myself fairly conversant in making pretty no-bake sweet endings like sorbets, ice-creams, mousses and cold confections that use them to build more elaborate desserts such as Sundaes and Jubilees, dessert baking is not my forte. Oh, don’t get me wrong, I have a number of baked desserts in my repertoire (Tarte Tatin & Upside Down Cakes come to mind), but those are – shall we say – on the rustic, if delicious, side…. While a good tarte tatin is a thing to eat with gratitude, sophisticated it is not! However, many guests do remember the meal finale, not only how it tastes, but also how it looks: so grand it should be, or at least cute. A plate of fruit, no matter how fresh and how artistically presented, most often won’t do.

So… in my quest to prepare cute small desserts that I can conjure blindfolded, that can be prepared in advance if needed, that are not too heavy, and inspired by blogs such as Tartelette and Cannelle & Vanille, I am practicing small portion desserts.

Disclaimer: you really should check Helen’s blog (Tartelette) and Aran’s blog (Cannelle & Vanille) if you are interested in gorgeous, inspiring, innovative sweets of all kinds. Both Helen and Aran are professional pastry chefs who are sharing their recipes with the rest of the world. While their creations look incredible (just the photos will startle your eyes wide open), they seem accessible; nonetheless, they require finesse and a sure yet delicate touch to produce such perfect-looking confections… I said I was inspired, I did not say I was there. Helen and Aran display a dedication to and an understanding of their craft that is admirable. Me? I just want to make pretty seasonal desserts that get all eaten with a sigh of satisfaction.

I have had request for snacks too lately. Something about brownies. But I though I’d get some practice with one of the basic dough, Sweet Short Crust Pastry, a very versatile dough great for making cookies, tarts, tartelettes, and one that can substitute for puff pastry in Tarte Tatin. It can also be made in advance and rolled and shaped shortly before baking. Unlike other crust, sweet short pastry does not need to be blind-baked: the egg in the dough prevents the pastry from becoming soggy when baked with its filling.

I’ve got jams, I’ve got canned pears that was put up in the fall and I’ve got frozen berries that I picked this summer. So I made a bunch of Pear and Quince Jam Tartelettes and some Wineberry and Raspberry Jam Tartelettes. (The snack eater appreciated them!). But really any fruit and jam that are complementary will work – as well as custard and pine nuts! Read more