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Nectarine And Mascarpone Tartlets

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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>

A Message from our Provider:

“Jesus: add a whole new dimension to your life”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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


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