Friday, June 15, 2012


Tartlet Bakery will now be selling items at Cafe Pascal near the Richmond Marina! HOW EXCITING!!! This cafe is soooo cute and sells really yummy french inspired food and desserts. The owner, Joe, is awesomely nice and encouraging. He said that I could sell my things there and can even use his kitchen! So, starting on Monday, I will be going there super early in the morning to bake fresh goodies three times a week! YAAAYY!

This is such a step forward for me! If I can keep up this progress, I'm on track to being able to do this full-time!

Also, check out these amazing photos of Tartlet macarons, taken by Randy Aquilizan! He's so talented! I want to eat them off of the screen!

Honey Lavender

Vanilla Lemon

Mint Chocolate


Wednesday, June 13, 2012

Galette Success!

As mentioned in my last blog, I wanted try making some little blueberry free-form pastries called "galettes". I finally made some and they turned out great! I have a feeling that I'm going to be making these a lot before the blueberry season is over... but you know what's right around the corner in my parts? Blackberry season! Blackberry galettes sound like a fine idea as well, don't they?

I ended up using the crust recipe from Spoon Fork Bacon and it was awesome!

1 cup all purpose flour, plus more for dusting
¼ teaspoon baking powder
1/8 teaspoon salt
6 tablespoons cold unsalted butter, cut into small cubes
4 ounces cold cream cheese, cut into small cubes
1 tablespoon cold water
1 tablespoon apple cider vinegar

1. Sift together the flour, baking powder and salt.
2. Place butter and cream cheese into the bowl with the flour mixture and cut together until fully incorporated. The mixture should be evenly grainy.
3. Add water and vinegar and knead together until the mixture comes together and a smooth dough forms, about 2 minutes.
4. Pat the dough into a disc, cover with plastic wrap and chill in the refrigerator for about 30 minutes.

For the filling, I stayed really simple because I just wanted the natural flavor of the fresh blueberries to shine.

8 oz fresh organic blueberries
1 tbsp lemon juice
1 tbsp organic cane sugar
2 tbsp raw honey
2 tsp corn starch

I rolled out the dough to about 1/4 inch thick and cut out circles with a cup. The diameter of the circles was probably about 3 inches. I put as much filling as made sense for the dough. I'm not exactly sure how much it was. A couple of spoonfuls maybe.

Then baked at 400 for about 10 minutes! YUM!  They turned out super delicious! I brought a few to work for people to try and the feedback was all very positive. 

These mini galettes are now available to order in my Etsy Shop. Enjoy!

Friday, June 8, 2012

Sweet Mini Galettes!

Lately I've been really ruminating on TARTLETS. That's the name, I should probably be making those, yeah? I've had lots of ideas for tartlets, but have been struggling with the fact that pie dough is scary to me, and also I'm not entirely sure how to ship the things... BUT I have been inspired by galettes. Sort of tarts, right? A version of a tart? They are basically freeform crusty treat dealios. And you can kind of put anything you want in them. They can be either sweet or savory, but sweet's my bag, yo.

I just bought a great bunch of blueberries that I'm really wanting to put into some kind of baked good. Blueberries are my favorite fruit ever (followed closely by pineapple) and I want to use them as much as I can while they're still in season (done around the end of June, sad face).

So Mini Blueberry Galettes it is! I'm going to modify this recipe from Buttered Up. 

Image from Spoon Fork Bacon

I'm going to make some tonight. Hopefully I remember to take process pictures this time. Eep!