| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | 4 | Servings | |
INGREDIENTS
| CRUSTS | ||
| 1 | c | All purpose flour |
| 2 | t | Sugar |
| 1/2 | t | Lemon peel, grated |
| 1/8 | t | Salt |
| 7 | T | Unsalted butter chilled and |
| cut into pieces | ||
| 1 | Egg yolk | |
| 2 | t | Cold water |
| GLAZE | ||
| 3/4 | c | Peach preserves |
| 2 | t | Kirch or other brandy |
| 1 | t | Cold water |
| FILLING | ||
| 6 | oz | Mascarpone cheese |
| 1/4 | c | Powdered sugar |
| 2 | t | Kirch or other flovored |
| brandy | ||
| 1 | t | Vanilla |
| 4 | Nectarines, pitted sliced | |
| 4 | Fresh mint sprigs, optional |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 786
Calories From Fat: 370
Total Fat: 41.8g
Cholesterol: 158.1mg
Sodium: 130.9mg
Potassium: 466.6mg
Carbohydrates: 96g
Fiber: 4g
Sugar: 25g
Protein: 8.3g