Today is World Photography Day! In honor of this day, I decided to share five things you may not know about me as a photographer along with this delicious recipe for Raspberry and Pear Mini Tarts that has been FEATURED ON EYESWOON.

Raspberry Pear Mini Tarts

1) I didn’t learn to cook until I met my husband, Mike.

My mom used to say I left for college knowing how to boil water. When I was in college I would stock up on ramen noodles and Kraft mac and cheese, so she wasn’t exactly wrong. When I met Mike in my late 20’s, he cooked for me on our second date. He made asparagus risotto and to this day, he still makes it for me. I remember watching him cook in my tiny apartment kitchen and was amazed at how much he enjoyed doing it and how easy he made it look. My love for good food has always been there, but Mike got me to see that cooking was not only something I could do, but something I wanted to do.

2) I started taking pictures with my cell phone and lighting from a window in my apartment.

I didn’t go to school for photography. While I was learning to cook, I started seeing food differently and was drawn to how beautiful the ingredients were. I would be in the middle of chopping up scallions and would “see something” in how they were laying on the cutting board. I’d move everything into the living room where there was a large window and I would take several pictures with my iPhone, because it was the only “camera” I had. It sounds so simple, but I was starting to fall in love with the process of cooking and how beautiful it could be. Then, my family surprised me with my very first DSLR and I started to teach myself how to use it. Today, I love to shoot with my Nikon D750.

Raspberry Pear Mini TartsRaspberry Pear Mini Tarts

3) I always wear an apron during my shoots.

I love aprons. I wear them during my shoots because I’m constantly handling the food and I need to wipe my hands off a lot. I also like to switch between lenses on the fly, so I use the large pockets to keep them protected and near me. My Mom just sent me a new apron recently. The note said, “To my Saveur Photography Finalist. Love, Your Proud Mother.” I’ve been wearing it everyday.

4) I have a love/hate relationship with my tripod.

Do any other photographers feel this way? I like being able to move around during my shoots to find interesting angles and compositions. However, sometimes depending on the light and my settings, my tripod is the best thing in the world to help me get the shot I want. See? I love it and yet, I find myself avoiding it.

Raspberry Pear Mini Tarts

5) My three go-to resources for inspiration.

1) The first is my Anthropologie catalog that comes in the mail. I love the composition on each page, the colors and the mood. I am not a fashion photographer, but for some reason those catalogs feel like a guide for me as I continue to develop my own style. The shoots always seem to be somewhere exotic and beautiful too and I can’t help but feel inspired to explore (not to mention go shopping).

2) The second is simply walking around the grocery store or the farmers market. Sometimes, I just want to go look at everything with no intention and no plan. It usually inspires my next shoot or at the very least, something tasty to make for dinner.

3) And last, but definitely not least, people. I’m an introvert at heart, so this one was not as obvious to me in the beginning. Now, I realize how important it is to have a support system when I’m in a creative rut and even when things are going really well. Whether it’s Mike, my family, my friends or communicating with my readers through the blog and my social media friends, they’re all consistent with support, energy and love. Speaking of which, voting is still open for the Saveur Food Blog Awards, so be sure to vote as many times as you want! I’m still pinching myself that I’m a finalist for Best Photography. Thank you for your votes and support… it means so much to me!



For the Filling

  • 3 medium pears, peeled and thinly sliced
  • ½ cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1 teaspoon lemon zest
  • 2 cups fresh or frozen raspberries

For the Topping

  • ½ cup all-purpose flour
  • ½ cup packed brown sugar
  • 1 teaspoon lemon zest
  • ⅓ cup chopped macadamia nuts
  • Optional: I bought 2 boxes of pre-made pie crust at the market (1 box has two crusts), but you can make your own if you’d like.


  1. Preheat oven to 425 degrees Fahrenheit.
  2. Press the pre-made crusts into the bottom and up the sides of a 6 mini tart pans.
  3. In a medium-sized bowl, combine the pears, sugar, cornstarch, cinnamon and lemon zest and lightly stir to combine.
  4. Gently fold in the raspberries.
  5. Pour the mixture into the prepared crusts and spread evenly.
  6. Place the mini tart pans on a baking sheet and bake in the preheated oven for 20-25 minutes. Placing the tarts on the baking sheet helps catch any dripping juices so you don’t have to clean your oven afterwards.
  7. Meanwhile, combine the flour, sugar, lemon zest and macadamia nuts.
  8. Remove mini tarts from oven and sprinkle over the top of the filling.
  9. Bake for an additional 15-20 minutes, or until the topping is browned and the filling is bubbly.
  10. Remove from the oven and allow to cool for 10-15 minutes before serving.

All images © Regan Baroni 2016.

  1. […] Please. Just look at these tarts. Please. Raspberry and Pear Mini Tarts […]

  2. […] should also check out my Raspberry & Pear Mini Tarts, my Homemade Strawberry Jam and my Fig and Serrano […]

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