Nectarine And Mascarpone Tartlets

Recipe Ingredients

		**crust**
1 cup	62g / 2.2oz	Flour
2 teaspoons	10ml	Sugar
1/2 teaspoon	2.5ml	Grated lemon peel
1/8 teaspoon	0.6ml	Salt
7 tablespoons	105ml	Chilled butter - cut in pieces
1		Egg yolk
2 tablespoons	30ml	Cold water
		**glaze**
3/4 cup	177ml	Peach preserves
2 teaspoons	10ml	Kirsch or other brandy
1 teaspoon	5ml	Fresh lemon juice
		**filling**
6 oz	170g	Mascarpone cheese
1/4 cup	49g / 1.7oz	Powdered sugar
2 teaspoons	10ml	Kirsch or other brandy
1 teaspoon	5ml	Vanilla
4 teaspoons	20ml	Nectarines - pitted, sliced (small)

Recipe Instructions

FOR CRUST: Combine flour, sugar, lemon peel and salt in processor. Add butter and process using on/off turns until mixture resembles coarse meal. Add yolk and water and process until large moist clumps form. Wrap in plastic and chill 30 minutes.

Divide dough into quarters. Form each into ball, then roll out to 6 inch rounds. Transfer to 4, inch tartlet pans. Gently press into place. Trim edges. Pierce bottom of crusts with fork all over. Freeze for 15 minutes.

Preheat oven to 400. Bake crusts until golden, about 15 minutes. Cool completely.

FOR GLAZE: Bring all glaze ingredients to boil in heavy small saucepan. Strain and cool slightly.

FOR FILLING: Whisk all filling ingredients except nectarines together in a bowl. (I did this one time in the processor and ended up with butter) Brush insides of tart shell with some of the glaze. Divide filling among crusts and arrange nectarines slices on top. Brush with remaining glaze. Refrigerate until filling is set, about 30 minutes. Remove tartlets from pans and garnish with fresh mint if desired.

Source:
Bon Appetit, July, 1991

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.