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1
In a small bowl, sprinkle gelatin over the water; let soften 10 minutes.
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2
Prepare an ice-water bath.
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3
Bring cream and 1/2 cup plus 2 tablespoons sugar to a simmer in a medium saucepan, stirring occasionally.
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4
Add gelatin mixture, and cook over medium-low heat, stirring, until gelatin and sugar are dissolved.
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5
Remove from heat.
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6
Whisk in creme fraiche and vanilla.
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7
Pour into a medium bowl set into ice-water bath.
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8
Let cool completely, stirring occasionally.
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9
Divide mixture evenly among six 5-ounce ramekins or custard cups.
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10
Refrigerate until set, 3 hours or up to 1 day.
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11
Place six 4-inch tart rings on a parchment-lined rimmed baking sheet.
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12
Divide dough into 6 pieces.
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13
On a lightly floured surface, roll out each piece of dough to a 6-inch round, 1/8 inch thick.
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14
Gently press each round into a tart ring.
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15
Trim excess dough flush with rings.
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16
Refrigerate or freeze until firm, about 30 minutes.
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17
Preheat oven to 375F.
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18
Pierce bottoms of shells all over with fork.
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19
Line shells with parchment, and fill with pie weights or dried beans.
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20
Bake until edges are golden, about 18 minutes.
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21
Remove parchment and weights; continue baking until surfaces are golden, about 10 minutes more.
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22
Let cool on a wire rack.
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23
Remove from tart rings.
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24
Cook berries, remaining 2 to 4 tablespoons sugar (depending on sweetness of berries), and vinegar in a skillet over medium-low heat, stirring, until juicy, about 5 minutes.
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25
Let cool slightly.
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26
Dip ramekins in warm water; pat dry.
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27
Run a small knife around edge of each panna cotta; gently invert onto a baked, cooled tart shell.
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28
Top with berries and sauce, and serve immediately.
