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1
For the crust: In a medium bowl, whisk together the all-purpose flour, almond flour, and salt.
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2
Set aside.
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3
In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes.
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4
Beat in the honey and vanilla.
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5
With the machine running, gradually add the dry ingredients and blend until incorporated.
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6
Transfer the mixture to a work surface and knead into a dough.
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7
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
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8
Place an oven rack in the center of the oven.
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9
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone liner.
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10
Set aside.
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11
On a lightly floured work surface, roll the dough into a 12-inch diameter circle, about 1/4-inch thick.
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12
Using a 2 1/2-inch round cookie cutter, cut out circles of the dough and arrange on the prepared baking sheet.
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13
Gather any scraps of dough and gently knead together.
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14
Roll out until 1/4-inch thick.
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15
Cut out additional circles of dough and place on the baking sheet (there should be a total of 15 to 18 circles).
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16
Bake until slightly golden around the edges, 10 to 12 minutes.
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17
Cool on the baking sheet for 15 minutes.
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18
For the berries: In a medium bowl toss together the strawberries, blackberries, blueberries, lemon juice, and sugar.
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19
Let the mixture stand for 30 minutes.
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20
For the ricotta topping: In a medium bowl, mix together the cheese, powdered sugar, and lemon zest.
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21
To assemble the tartlets: Spoon 1 1/2 tablespoons of the ricotta topping in the center of each crust.
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22
Using a small spoon, make a shallow well in the ricotta topping and fill with a little of the berry mixture.
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23
Arrange on a platter and serve.
