Nectarine And Mascarpone Tartlets

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.