Mix together the flour, sugar, and salt together. Cut in the butter using a pastry cutter or two knives until the mixture resembles large crumbs.

In a small bowl, mix together the yolk, water, and vanilla. Cut the wet ingredients into the dry until it just comes together.

Preheat the oven to 350 degrees F. Turn onto plastic wrap and flatten into a disc. Chill for at least 30 minutes, or up to overnight.

Roll out the dough on a lightly floured surface and roll out until it is ¼ inch thick. Cut out circles that are about 2 inches wider than your mini springform pans (my pans are 4 inches wide) Place the dough into the pans and smooth out. Pierce the bottoms and sides of the dough. Cover the dough with parchment paper and fill with a weight of your choice, I used dried beans.

Bake for about 15 - 20 minutes, or until the crust is a light golden brown. (You will have to take one out and peak under the parchment to tell). Take out and allow to cool completely.

Preheat the oven to 350 degrees F. Spread the peach slices on a baking sheet in a single layer. Roast the peaches for about 15 minutes, or until soft. Blend the peaches to form a puree. Add enough milk or heavy cream so that the total mixture of milk and peaches is 1 ½ cups. It took about 1 cup for me.

Heat the peach and milk mixture in a medium saucepan until you see steam.

In a bowl, mix together the sugar, flour, and salt together. Mix well. Mix in the eggs and beat well.

Slowly begin pouring about a third of the hot milk mixture into the egg mixture, whisking the egg mixture constantly. Slowly pour the egg mixture back into the saucepan with the remaining milk, constantly whisking the milk mixture.

Whisk the mixture constantly until it thickens. Strain the mixture into a bowl and stir in the vanilla extract.

Use a chilled bowl and whisk to beat the heavy cream into soft peaks. Slowly fold the whipped cream into the pastry cream. Pour the mixture into a container and place plastic wrap over the container so that it is touching the pastry cream. This is so that skin does not form on the cream. Chill the pastry cream in the refrigerator until it is cold, about 3 - 4 hours, or overnight.

Place all the ingredients into a small saucepan and heat on medium high. Mash the fruit as it boils down. Strain, reserving the remaining pulp for your own personal use later if desired. Allow to cool completely.

Pour pastry cream into the tart shells until it reaches the top. Smooth the top. Brush the glaze over the pastry cream. Top with the raspberries. Brush the raspberries with more of the glaze to prevent drying. Serve immediately, or within a few hours. Ir making ahead, assemble everything, except the raspberries. Add the raspberries when ready to serve.