In a food processor, combine both flours, Rodelle Vanilla Sugar, salt, butter, Rodelle Vanilla Beans, split and scraped.
Pulse in short bursts until the mixture is coarse and blended; add 1 tbsp of water and pulse until the dough starts to come together, add 1 or 2 more tbsp of water if needed.
When the dough is ready, place onto a clean and lightly floured surface and with a lightly floured rolling pin, roll the dough to about 1/8˝.
Cut into 5˝ circles then wrap them individually in plastic and refrigerate for at least 2 hours up to 2 days.
Fruit Filling
In a sauce pan at medium heat, add the butter, Rodelle Vanilla Sugar, honey and Rodelle Vanilla Beans, split and scraped, melt the mixture slowly and whisk.
Add the fresh raspberries and figs, continue to whisk the mixture, mash the berries to release their juices and cook the fruit mixture until it becomes thick and syrupy (about 15 min).
Add the fresh thyme, and incorporate. You want the thick and syrupy mixture to taste sweet and well blended.
Assembly
Preheat your oven at 400° Fahrenheit.
On your baking sheets place a silicone mat or parchment paper, space the dough circles evenly.
With a soup-spoon put 3 to 4 tbsp of fruit mixture on the center of each dough and leave an 1/2˝ space clear from the edges.
Sprinkle the top of each tartlet with ½ tsp of Rodelle Vanilla Sugar.
Bake the tartlets for 15 minutes, rotate the baking dish halfway then continue to bake for 10 more minutes or until the tartlets are brown and cooked.
Let them rest for 30 minutes in order to cool down.
