1 stick unsalted butter, at room temperature
1/4 cup sugar
1 teaspoon vanilla extract
1 egg yolk
1 1/4 cups cake flour
1 basket of raspberries
1/4 cup raspberry jam
2 teaspoons Kirsh or Framboise
1 cup cream
2 tablespoons 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.
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