Berry Ricotta Tartlets

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1 cup all-purpose flour, plus extra, for dusting

1/2 cup almond flour

1/4 teaspoon fine sea salt

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup sugar

1 tablespoon honey

1 teaspoon pure vanilla extract

4 medium strawberries, chopped into 1/4 to 1/2-inch pieces to yield 1/2 cup

1/2 cup blackberries or raspberries, halved

1/2 cup blueberries

1 tablespoon lemon juice

1 tablespoon powdered sugar

1 1/2 cups whole milk ricotta

1/4 cup powdered sugar

2 teaspoons lemon zest

Special equipment: a 2 1/2-inch round cookie cutter

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