Nectarine& Mascarpone Tartlets

* Exported from MasterCook *

Nectarine & Mascarpone Tartlets

Recipe By : Bon Appetit
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Bon Appetit

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
**CRUST**
1 Cup Flour
2 Teaspoons Sugar
1/2 Teaspoon Grated lemon peel
1/8 Teaspoon Salt
7 Tablespoons Chilled Butter -- Cut In Pieces
1 Egg yolk
2 Tablespoons Cold water
**GLAZE**
3/4 Cup Peach preserves
2 Teaspoons Kirsch or other brandy
1 Teaspoon Fresh lemon juice
**FILLING**
6 Ounces Mascarpone cheese
1/4 Cup Powdered sugar
2 Teaspoons Kirsch or other brandy
1 Teaspoon Vanilla
4 Small Nectarines, pitted, sliced

FOR CRUST: Combine flour, sugar, lemon peel & salt in processor. Add
butter & process using on/off turns till mixture resembles coarse meal.
Add yolk & water & process until large moist clumps form. Wrap in
plastic & 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 Formatted by Linda Flint ZSEW87A
Formatted for MC by Sharon F. Klinger, tmvm93b@prodigy.com

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