| 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>
A Message from our Provider:
“Does it hurt when people don’t trust you? Imagine how God feels”