Stone Fruit Tartlets

FOR THE CRUST:

1. Place the cold cubed butter in the freezer to keep it nice and chilly while you assemble the other ingredients.
2. Place flour, sugar, and salt into the bowl of a food processor (you can also do this by hand, but I love using the food processor because it goes much more quickly).
3. Remove cubed butter from the freezer and place it in the food processor with the flour mixture. Pulse a few times until butter has been incorporated into the flour and forms a coarse mixture.
4. Add ice water one tablespoon at a time, pulsing in between each addition. Continue adding water 1 Tbsp. at a time until dough begins to come together but is not sticky. You may not need all of the water.
5. Turn dough out onto a floured surface and lightly knead to bring it all together. Wrap in plastic and place in the fridge to chill for at least 30 minutes.
6. Spray 6 4-inch tartlet pans with a light layer of cooking spray. Set aside.
7. When dough has chilled, roll it out on a floured surface to about ¼ inch thick.
8. Cut dough into 5 x 5 inch squares and lay each square of dough over a greased tartlet pan. Press dough into each pan, then run a rolling pin over the top to "cut" any remaining dough away from the tartlet pan. Remove excess dough.
9. Use a fork to poke a few holes in the dough of each tartlet pan. (TECHNICALLY, this is where you should place a layer of foil over the tartlet dough and fill it with baking beans or something else heavy to keep the crust from bubbling...but I'm lazy and don't do that. I know, shame on me).
10. Place tartlet pans on a large sheet pan and bake at 375 for 15-25 minutes, until crust is a light golden brown.
11. Remove tartlet shells from the oven and let them cool for 15 minutes or so, then gently remove the shells from the pans. I like to flip the pans over onto a cooling rack and gently tap the bottom until the shell pops out.
12. Let shells cool completely before filling, about 30 minutes to 1 hour.

FOR THE FILLING:

1. Combine all filling ingredients in a medium-sized bowl and stir to combine.
2. Spoon filling into each tart shell, filling each shell about ¾ of the way full. Spread filling out with a spoon so that it is relatively smooth.

TO ASSEMBLE:

1. Heat balsamic vinegar in a small saucepan or skillet over medium-high heat. Bring to a simmer and cook until it has reduced to a thick syrup, 8-12 minutes.
2. Top each tart with two slices of each stone fruit.
3. Drizzle tarts with a bit of balsamic reduction. Serve immediately.