Writing has kept me happily busy lately, and my oven has been unusually quiet. But the first hints of spring always make me crave something light, fresh, and a little sweet. These shortcrust pastry fruit cups are one of my favorite seasonal treats. Buttery little shells filled with cream and topped with colorful fruit. Sunshine on a plate!
And did I mention, easy to make?
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Long, long ago when I was a child and there were bakeries that actually had stuff they made from scratch, my family used to get pastry cups filled with Crème pâtissière (pastry cream) topped with blueberry compote. Your recipe inspires me to make it the next time I need a fancy dessert.
Hi Kathleen! I’m glad my recipe inspired you. I used to make crème patisserie all the time, but since I discovered the instant pudding/whipping cream combination, it’s so much easier. I use it in eclairs too.
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