Pairing lemon with other fruits in desserts is a great idea, as the bright, tart flavor of lemon really helps to highlight other flavors. Bea, from la Tartine Gourmande, used this strategy when making her luscious Blackberry Tartlets with Lemon Cream. The tarts are quite easy to make because the elements are made separately and combined before serving. The tart shells are made with pâte brisée and are prebaked, a step that you could easily do a day or in advance if you want to try the tarts during the holidays and need to save time. The lemon cream, which is really like a light and rich lemon-flavored custard, can also be done ahead of time. Before serving, the cream is spooned into the tarts and garnished with fresh berries. It looks like Bea gave some a sprinkle of confectioners' sugar and garnished others with small sprigs of mint.

Although she used blackberries in her tarts, Bea is quick to point out that you should use whatever type of fruit is seasonally available - strawberries, raspberries, etc. We're suspect that the tarts will taste just as good without any fruit topping, too.

Dr. Biggles, who blogs primarily about the wonders of meat at Meathenge, will occasionally diverge from his carnivorous inclinations and post something a little bit different. Fortunately for his readers, posts like this one, about a batch of no-sugar-added Blackberry Jam, are equally satisfying. Made from fresh blackberries and apples, as the apples provide pectin to keep the jam together, the reason the jam is sugarless and was sweetened with Splenda is that it was made to be shared with a diabetic. Although the recipe had no real sugar added to it, it sounds as though it turned out perfectly and was a hit with everyone- diabetic or not. If you pick up a bunch of fresh berries and can't think of wh

Starbucks has a few new drinks in the works for this summer. Actually, the company is always testing new drinks in different parts of the country. Some are limited release - like macchiatos flavored with maple in the Northeast U.S. and coconut mocha in Hawaii - and others are destined, if successful, to be part of a much larger rollout. Creme Brulee and Blackberry Green Tea flavors, supposedly, will be released at the end of spring, and Starbucks is experimenting with soy-based Frappuccinos for non-dairy drinkers. The Green Tea Frappuccino is said to have blackberry puree or syrup, similar to the one added to the Strawberries and Cream frappuccino, added to the base, and the drink will be topped with a blackberry drizzle.