Vanilla Nectarine Tartlets
Ingredients
Instructions
- Grease a 12-count muffin pan. On a lightly floured surface, roll the pastry to a 18 x 10 inch rectangle. Using a 4 inch diameter pastry cutter, cut out 12 circles re-rolling the dough, as necessary. Press the pastry gently into the pan and chill for 30 mins.
- Preheat the oven to 350°F. To make the filling, place the butter, milk, cinnamon stick, vanilla pod and seeds in a saucepan, bring to a boil and simmer for 5 mins. Remove the vanilla pod and cinnamon stick. Sift the flour, sugar and a pinch of salt into the milk mixture and bring to a boil, stirring constantly. Remove from the heat and allow to cool for 5 mins.
- Stir in the egg and egg yolks and divide evenly between the pastry shells. Lay a nectarine wedge on top of each tart. Bake for 12-14 mins, until firm to the touch. Allow to cool.
- Remove from the pan and sprinkle with brown sugar. Caramelize using a torch or under the broiler.
Nutrition & Diet Analysis (per serving)
640
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).