Tartelette aux Framboises et Vinaigre Balsamique Glacé

Instructions

1. 1

   In a mixing bowl, combine all-purpose flour, almond flour, and powdered sugar. Cut in the cold butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs.

   ~10 min
2. 2

   Add the egg yolk and 2 tablespoons of ice water. Mix until the dough just comes together. Add more ice water, 1 teaspoon at a time, if needed. Do not overmix.

   ~5 min
3. 3

   Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.

   ~60 min
4. 4

   Preheat oven to 375°F (190°C). Lightly flour a surface and roll out the chilled dough to about 1/8-inch thickness. Cut out circles to fit your tartlet pans.

   ~15 min
5. 5

   Press the dough into the tartlet pans, trimming any excess. Prick the bottoms with a fork. Line each tart shell with parchment paper and fill with pie weights or dried beans.

   ~10 min
6. 6

   Bake for 15 minutes. Remove the parchment paper and weights, then bake for another 5-7 minutes, or until golden brown. Let cool completely in the pans.

   ~20 min
7. 7

   In a saucepan, combine fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and release their juices.

   ~10 min
8. 8

   In a small bowl, whisk together cornstarch with 2 tablespoons of water to create a slurry. Stir the slurry into the raspberry mixture and cook for another 2-3 minutes, until thickened.

   ~5 min
9. 9

   Strain the raspberry compote through a fine-mesh sieve to remove seeds. Let cool slightly.

   ~5 min
10. 10

    In a separate small saucepan, gently heat the aged balsamic vinegar and honey until combined and slightly syrupy. This is your balsamic glaze.

    ~5 min
11. 11

    Spoon the cooled raspberry compote into the cooled tart shells.

    ~5 min
12. 12

    Drizzle the balsamic glaze over the raspberry compote in each tartlet. Garnish with a few fresh raspberries if desired.

    ~3 min