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

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Italian		4	Servings

INGREDIENTS

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

INSTRUCTIONS

           CRUSTS:
           GLAZE:
           FILLING:
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 1'4 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" <crogers@coastalnet.com>

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