I love fresh fruit pastry cream tartlets and finally mustered enough courage to make them. Got the recipe from The Joy of Cooking (pp. 866-867). I tried the "pat-in-the-pan butter crust" (p.867) and love it. Ingredients for the crust (makes about eight 3 1/2 inch tartlet crusts) 1 1/2 cups all-purpose flour 1/2 teaspoon salt 8 Tablespoons (1 stick) unsalted butter softened, cut...
