Nectarine and Mascarpone Tartlets

4 Servings

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Nectarine and Mascarpone Tartlets Ingredients

CRUSTS:	2 ts Kirch or other brandy
1 c All purpose flour	1 ts Cold water
2 ts Sugar	FILLING:
1/2 ts Lemon peel, grated	6 oz Mascarpone cheese
1/8 ts Salt	1/4 c Powdered sugar
7 tb Unsalted butter chilled and	2 ts Kirch or other flovored
1 lg Egg yolk	1 ts Vanilla
2 ts Cold water	4 sm Nectarines, pitted, sliced
GLAZE:	4 Fresh mint sprigs (optional)
3/4 c Peach preserves

Instructions for Nectarine and Mascarpone Tartlets

FOR CRUST: Combine flour, sugar, lemon peel and salt in processor. Add butter and proces using on and off turns until mixture resembles coarse meal. Add yol and 2 tabelspoons water adn process again until mixture forms large moist clump. gather dough into ball, flatten into disk and, wrap in plastic wrap and refriderate/chill 30 minutes. (Can be prepared 2 days ahead, let dough soften slightly at room tempoerature before continuing) Divide dough into quarters. Form each quarter into ball, then roll out each quarter into a 6"round. Transfer rounds to four (4") diameter tartlet pans with 1 1/8" sides and removable bottoms. gently press into place. Trim edges and pierce bottom with a fork. Freeze until dough is very firm about 30 minutes. Pre-heat oven to 400?F. Bake crusts until golden brown, about 15 minutes. Cool crusts completely. (crusts can be prepared up to one day ahead, Cover and store airtight at room temperature. FOR GLAZE: Bring peach preserves, kirch and lemon juice to boil in a small heavy saucepan. Strain. Cool slightly. FOR FILLING: Whisk mascarpone cheese, powdered sugar, kirch and vanilla extract in small bowl until smooth. Brush insides of crusts with glaze. Divide filling among the 4 crusts. Arrange nectarine slices attractively atop filling. Brush nectarine slices atop filling. Brush nectarines with glaze. Refrigerate tartlets until filling is set about 30 minutes. (can be prepared up to 4 hours ahead) Remove tartlets from pans and garnish with fresh mint sprigs if desired. Mascarpone is an Italian cream cheese available at gourmet and Italian markets..if unavailable, blend 8 ounces cream cheese with 14 cup whipping cream and 2 1/2 tablespoons sour cream. Use 3/4 cup of mixture for recipe Note: This is a perfect choice in late summer and fall when nectarines are plentiful. Per serving: 640 Calories; 43g Fat (58% calories from fat); 5g Protein; 65g Carbohydrate; 169mg Cholesterol; 121mg Sodium Posted to MM-Recipes Digest V3 #232 Date: Sun, 25 Aug 1996 12:50:07 -0400 From: "CIndy Rogers"

Main Ingredient: Cuisine: Uncategorized