1 Stick unsalted butter, at
1/4 c Sugar
1 ts Vanilla extract
1 Egg yolk
1 1/4 c Cake flour
1 Basket of raspberries
1/4 c Raspberry jam
2 ts Kirsh or framboise
1 c Cream
2 tb Sugar
1 Basket raspberries
For the dough: Beat butter and sugar with the paddle on medium speed until
very soft and light. Beat in the vanilla and the yolk and continue beating
until smooth and shiny, about 3 more minutes. Stop the mixer, sift the cake
flour and add to the butter mixture. Pulse the mixer on and off to
incorporate the flour. Scrape the dough onto a piece of plastic, wrap and
chill it until firm.
Roll the chilled cookie dough 1/8-inch thick on a floured surface. With a
floured fluted cutter, cut the dough into 24 disks. Line 24 tartelette pans
(2 1/2 inches with straight edges) with the disk of dough. Fill the
tartelettes with dried beans and bake at 325 degrees about 20 to 25
minutes, until pale golden. Remove beans and immediately invert the
tartelette and allow to cool. Remove from pans and arrange on a clean,
paper covered pan.
For the filling: Whisk jam and Framboise in a small bowl, fold in the
berries. Spoon the filling into each tartelette shell. Whip the cream with
the sugar until it holds its shape. Pipe a rosette of the whipped cream
onto each tartelette, using a pastry bag fitted with a 1/2-inch star tip.
Place a raspberry or two on each rosette.