Nectarine& mascarpone tartlets

 
                      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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