Raspberry Tartlets

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, at room temperature
• 1/4 cup powdered sugar
• 1/2 teaspoon salt
• 1 egg yolk
• 1/2 teaspoon vanilla extract
• 1 cup fresh raspberries
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1/4 cup water

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, cream together the butter, powdered sugar, and salt until light and fluffy.
3. Add the egg yolk and vanilla extract and mix well.
4. Gradually add in the flour, mixing until just combined.
5. Roll the dough out on a lightly floured surface until it is approximately 1/4 inch thick.
6. Using a round cookie cutter, cut the dough into circles large enough to fit into your tartlet molds.
7. Place the circles into the molds, pressing them gently against the sides and bottom.
8. Bake the tartlet shells for 12-15 minutes, or until they are lightly golden brown. Remove them from the oven and set them aside to cool.
9. In a medium saucepan, combine the raspberries, granulated sugar, cornstarch, and water.
10. Cook the mixture over medium heat, stirring constantly, until it thickens and the raspberries have broken down.
11. Remove the raspberry filling from the heat and let it cool for a few minutes.
12. Divide the raspberry filling between the cooled tartlet shells, filling each one just to the top.
13. Refrigerate the tartlets for at least one hour, or until the filling has set.
14. Once the filling has set, remove the tartlets from the refrigerator and serve.

Verdict and Serving Suggestions:

These raspberry tartlets are a perfect blend of sweet and tart. The buttery crust is a perfect complement to the tangy raspberry filling. Serve these tartlets as a dessert at your next dinner party or a special weekend brunch. They also make a great gift or hostess present. Consider topping the tartlets with a dollop of whipped cream or a sprinkling of powdered sugar for an extra touch of sweetness.