Strawberry Peach Rhubarb Tartlets - Chicago Food Photographer

So many people asked for the recipe for these sweet little tartlets so I figured I’d just do a blog post on them! I kind of made up my own thing, as I’m not one to really follow recipes strictly, and I am definitely not known to use exact measurements. I wing things when I cook and bake - life’s just easier that way for me!

I’m also thee messiest person in the kitchen and I am horrible at remembering to take photos of all of the steps, so this isn’t your traditional food blog post but that’s ok because I’m not a food blogger, right?! I just document it - my recipes are a hot mess and follow no protocol. Ever! It’s kind of like a choose-your-own-adventure deal whenever I’m in the kitchen and that’s where I thrive. You’ve been warned.


The Key is to Use Fresh Fruit!

The fresher the better and it’s currently strawberry AND peach season. Even found some fresh rhubarb at the grocery, and although I’d never used rhubarb with peaches before, I was amazed at how lovely this tasted. The bitterness of the rhubarb blends so well with the sweetness of the peaches & strawberries.


Jazz it up with Your Spices

I used nutmeg, cinnamon, ground ginger, agave and salt. Also used lemon zest, coconut sugar and a bit of orange extract (my favorite secret weapon in the kitchen!)


Cheat - Use Pre-Made Dough

I used Pepperidge Farm Puff Pastry Shells and it made life simple. I baked them like the package said, and then scooped out the top so I could add the fruit filling. I then put the “top” back on over the fruit filling and baked a few minutes longer to seal the deal. Like a little fruit sandwich snack. Let cool for a while and then top with greek yogurt, whipped topping or ice cream. I garnished with mint & thin slices of peaches & strawberries. Finally, devour. The best cheat you can make, though, is to find someone to make it FOR you while you just get to sit back and take in all of that summery flavor. At least that’s what I would love for someone to do for me…



Ingredients - This only makes 6 pastry cups so if you want more, double or triple the recipe!

1 package Pepperidge Farm Pastry Shells

1 longer stalk of rhubarb - sliced

1 cup strawberries - sliced

1 peach - sliced

Sugar - I used coconut, just a bit (maybe a quarter cup) because I also used some agave nectar for sweetness.

Agave nectar - Maybe 2 Tablespoons. I don’t measure & there’s already so much sweetness in the fruit- don’t judge!

A couple dashes each of cinnamon, nutmeg & ground ginger.

Half of a lemon - zested

A couple squirts of orange extract

Yogurt, Whipped Cream or Ice Cream for topping. (I used Lemon Noosa yogurt - so tangy!)

Strawberries or peaches - sliced for garnish

Steps to mouth-watering goodness

  1. Bake the pastry cups according to package. Like the package states, once done baking, scoop off the top and inside part. But don’t toss those beauties & keep your oven on after these are done baking!!! I used mine at the end for a little extra sweet crunch on top.

  2. In a large saucepan, combine all of your sliced fruit with all other ingredients except the toppings (ie yogurt/whipped cream). (You could put it all in a bowl and stir just to transfer it to the saucepan but I am an energy efficient baker and this saves a step and a dirty dish!) Stir really well and bring to a boil. Once boiling, reduce to medium-low heat and cook the fruit down til it’s “saucy” but not too runny. I think it was about 10 minutes.

  3. Once all good and saucy, spoon the filling into your hole-y pastry cups. I added mine to the top but not overflowing. Replace the tops of the cup that I told you not to discard, and bake another 5 or so minutes to seal the deal.

  4. Remove from oven and let cool. If you can’t wait to devour, add your topping of choice and eat shortly after out of the oven when it’s not so-hot-it-will-burn-the-roof-of-your-mouth hot.

Enjoy. If you liked this, and make it, tag @courtneylaperphoto on IG and show me your creations.

Sweet Baby Camille - Chicago Lifestyle Newborn Photo Session

Ever want to know how to rock your newborn photo session? Just follow this family’s lead! Get the whole fam in, including both dogs! Give me a newborn and a dog & I’m in love. Two dogs and a newborn, though? I’m obsessed. All the heart eyes over here!

It took a while for me to actually get to meet sweet baby Camille but I was so glad when I did! I was supposed to photograph her birth, but wasn’t able to because she ended up being breach so her Mama had to have an unplanned C-section. Shortly after birth she was diagnosed with Down Syndrome and it was a scary time for her mom and dad. After a NICU stay, this sweet girl was finally able to come home. Here, she is about a month old and doing fantastic - just ask her pup siblings! Welcome to the world, beautiful girl. You’re already such a fighter and a true inspiration!

newborn on bed with two dogs

Welcome, Camille, I can’t wait to see who you become. Much love!

Diogi - Chicago's Cutest 4-Legged Cub Fan! Southport Chicago Pup Session - Wrigley Dog

Wow, I’ve been a little behind on the blog this summer - oops! I moved at the beginning of July and it took up weeks of my time, pre-and-post-move, but I’m back with a cute session to show you. I met Diogi at Hotel Zachary’s Yappy Hour event earlier this spring and her pawrents booked a session to document her sweetness. She is a lovable almost-3 little teacup goldendoodle who very much took to the camera. We photographed Diogi in her home where she loves to lounge atop pillows and play with her tennis ball on the roof. We then strolled around Southport Corridor in Chicago, stopped outside of Candyality for a couple quick photos, stopped by an amazing mural on Southport and ended at Bentley’s Pet Store for a special treat. She sure is a fun little pooch and I loved following her around for her photo session!