Pies + Tarts

pear + blackberry tartlets

pear + blackberry tartlets | the vanilla bean blog
sweet spring is your
time is my time is our
time for springtime is lovetime
and viva sweet love

(all the merry little birds are
flying in the floating in the
very spirits singing in
are winging in the blossoming)

lovers go and lovers come
awandering awondering
but any two are perfectly
alone there’s nobody else alive

(such a sky and such a sun
i never knew and neither did you
and everybody never breathed
quite so many kinds of yes)

not a tree can count his leaves
each herself by opening
but shining who by thousands mean
only one amazing thing

(secretly adoring shyly
tiny winging darting floating
merry in the blossoming
always joyful selves are singing)

sweet spring is your
time is my time is our
time for springtime is lovetime
and viva sweet love”
-E.E. Cummings
pear + blackberry tartlets | the vanilla bean blog
Spring! Is here! At least, our fingers are crossed it’s staying around for good. You never know in these parts.

A few things:
*If you’re a Flight of the Conchords fan, you may enjoy the new show Short Poppies,(on Netflix) starring Rhys Darby (who played Murray).

*Diala’s Kitchen! So beautiful.

*If you ever wanted to know how to make that Big Mac sauce at home, a chef from McDonalds shows you how (it’s not a joke, by the way. But it should be?).

*Burundi Beans are here! I’ve written about my lovely friend Kristy from Long Miles Coffee Project here and here, and you can find out about where to buy Burundi beans here. Support their amazing project!

pear + blackberry tartlets | the vanilla bean blog
Pear + Blackberry Tartlets

I have the recipe for Peach + Cherry Galettes here, and these tartlets are basically the same thing, except pears are substituted for peaches, and blackberries for cherries. They are also smaller. I doubled the recipe, and after the dough chilled, I cut it into 18 pieces (weighing 1 1/2 ounces each). Then I continued with the recipe, rolling each piece into a 5-6 inch circle, and adding less fruit to each piece. The tartlets baked for 30-35 minutes, and I was able to fit 8 tartlets on each sheet pan. They were delicious, and tiny, and perfect for a party.
pear + blackberry tartlets | the vanilla bean blog

  • Reply
    Patent Attorney
    Wednesday, May 7, 2014 at 3:41 am

    Don’t they just look amazing? What beautiful pictures!

  • Reply
    Wednesday, April 16, 2014 at 3:35 pm

    can i live in your blog?? <3
    these tarts are so beautiful.

  • Reply
    Laura @ Blogging Over Thyme
    Monday, April 14, 2014 at 8:31 pm

    I love that poem!! Also–since I’m visiting this post late, also just want to say a big congrats for winning the Saveur award! Well done–you deserve it!

  • Reply
    sue/the view from great island
    Monday, April 14, 2014 at 1:10 pm

    You won! How exciting and I have to say so well-deserved, congratulations… These tarts are making me crazy for farmer’s market fruit season, it can’t get here fast enough!

  • Reply
    Friday, April 11, 2014 at 9:41 am

    Truly lovely tartlets! And thanks for the tip about Short Poppies! I’ll have to check it out.

  • Reply
    Kathryne (Cookie and Kate)
    Wednesday, April 9, 2014 at 11:05 am

    I got a little taste of warm Minneapolis weather this weekend! I’m sorry I didn’t get in touch in advance this time. It was a whirlwind trip, but I kept wishing you were joining in on all the baking. I was so happy to see your name on the Saveur list this year! Brava, Sarah!

  • Reply
    Wednesday, April 9, 2014 at 5:01 am

    Oh, I do so love e.e. cummings. Perfect words + beautiful little tartlets.

  • Reply
    Wednesday, April 9, 2014 at 4:24 am

    These tartlets look beautiful, and even though it is autumn and not spring here on the other side of the hemisphere, I’m going to bake some anyway.

  • Reply
    Amanda @ Once Upon a Recipe
    Tuesday, April 8, 2014 at 3:43 pm

    I think Spring is here too, but I’m not sure it’s staying (we usually get a dump of snow in May, just for good measure). These sweet tartlets look wonderful and so perfect for celebrating the new season!

  • Reply
    molly yeh
    Tuesday, April 8, 2014 at 1:25 pm

    YEAHHHH SPRING!! gimme all the tartlets!

  • Reply
    Iris - Writer/Photographer
    Tuesday, April 8, 2014 at 1:00 pm

    My, those look heavenly.

  • Reply
    Katrina @ WVS
    Tuesday, April 8, 2014 at 12:50 pm

    I love that poem so much – viva sweet love indeed! And these tartlets?! Awesome.

  • Reply
    Ilona @ Ilona's Passion
    Tuesday, April 8, 2014 at 9:38 am

    Beautiful Tarlets!

  • Reply
    cynthia | two red bowls
    Tuesday, April 8, 2014 at 9:06 am

    These are so. perfect. I just want to hug them all and eat them at the same time eeeee. And beautiful post, Sarah, as usual 🙂

  • Reply
    Brian @ A Thought For Food
    Tuesday, April 8, 2014 at 8:26 am

    I walked outside yesterday and was immediately reminded of why I put up with such terrible winters… This spring weather is perfect (well, not today… it’s rainy today).

    I am in love with this post… that poem, these tartlets. So beautiful.

  • Reply
    Abby @ The Frosted Vegan
    Tuesday, April 8, 2014 at 8:18 am

    Ahhh I love Flight of the Conchords! Also, this is gorgeous, as usual : )

  • Reply
    Tuesday, April 8, 2014 at 8:10 am

    Such pretty photos like always and these tarts sound so good. Love the berries!

  • Reply
    Tuesday, April 8, 2014 at 7:59 am

    Loving the cute little tartlets, Sarah! I baked some this past weekend but these are just beautiful. I’m keeping my fingers crossed for spring to stay, it’s time to eat all the berries 🙂

  • Reply
    Tuesday, April 8, 2014 at 5:56 am

    What a nice post, your pics are amazing. These tartlets would be perfect for a party.

  • Reply
    Kate @ Veggie Desserts
    Tuesday, April 8, 2014 at 3:59 am

    e.e. Cummings, blackberries and beautiful photos. What a lovely read over my morning coffee. Now to soundtrack cafe deux to Wit&Delight.

  • Reply
    Sini | my blue&white kitchen
    Tuesday, April 8, 2014 at 3:08 am

    Love the tartlets, love the spring quote. Also, thank you for introducing me to Diala’s Kitchen; What a gorgeous space!

  • Reply
    Tuesday, April 8, 2014 at 3:04 am

    Thank you – inspiring and yummy.

  • Reply
    Tuesday, April 8, 2014 at 2:47 am

    Beautiful words. Beautiful photos. Beautiful flavours.
    And now, I’ll take a peek at the links 🙂

  • Reply
    Tuesday, April 8, 2014 at 2:01 am

    These look so lovely and I am impressed by how thin and delicate the pastry is (mine tend to look a bit more rustic!).

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