First and foremost, I am excited to share that Style Sweet CA was named one of the Top 10 Baking Blogs for the Better Homes and Gardens Blogger Awards. I only started seriously blogging in June, and I could not be more honored and excited. I'm sure all of us bloggers have those moments, especially first starting out, where we think, "Is anybody out there?" "Is anybody reading this?" There are so many amazing writers and photographers out there, and it is so nice to confidently answer "Yes," people are reading. People are being inspired by my photos. Yes, you beautiful readers, are in fact trying my recipes. Thank you BHG for the recognition and THANK YOU loyal readers for joining me on this sugary ride.
In addition, I am happy to announce that I've picked up a few new freelance writing and photography gigs. I am one of the newest contributors for The Kitchn and will be developing recipes regularly for Brit + Co. You will even be able to find some new, creative cake tutorials over on Better Homes and Gardens later this spring! I'll be sure to let you all know when they are published.
Now, on to these juicy, bubbly, vibrant tarts....
I made these berry tartlets on a drizzly day last week. I had spent the weekend prior pouring over some of my favorite cookbooks while I puppy-sat my brother's pug. I was inspired to make these tarts by the wonderfully talented Katie Quinn Davies and her book What Katie Ate. I combined a few of her ideas, rounded up some ingredients that were already in the fridge and got to work.
To contrast the grey skies outside, I went with bright, vibrant fruit for the main ingredient of my berry tartlets. I used both raspberry preserves and sliced strawberries. To mix it up a bit, I added fresh thyme and a bit of tangy goat cheese. I used store-bought puff pastry, making these desserts quite possibly the easiest and flakiest treats ever made.