Recipes Sweet and Flaky Nectarine Tartlets Be the first to rate & review! Pastry chef Sherry Yard makes her rustic, superflaky tartlets with the sweetest nectarines she can find.Plus: More Dessert Recipes and Tips By Sherry Yard Updated on December 15, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Brian Doben Active Time: 45 mins Total Time: 1 hrs 30 mins Yield: 16 2-inch tartlets Ingredients 1/4 cup ice water 1 large egg yolk 1/2 teaspoon white wine vinegar 3/4 cup plus 2 tablespoons all-purpose flour, plus more for dusting 5 tablespoons cornstarch 1/2 teaspoon salt 1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch pieces 1/2 cup sugar 1/2 cup water 1/2 vanilla bean, split, seeds scraped 2 teaspoons fresh lemon juice 3 nectarines (1 1/4 pounds), pitted and cut into 1/2-inch pieces Directions In a small bowl, combine the ice water, egg yolk and vinegar. In a food processor, pulse the 3/4 cup plus 2 tablespoons of flour with the cornstarch and salt. Add the butter and pulse until it is the size of peas. Sprinkle on the egg mixture and pulse just until a soft dough forms. Turn the pastry out onto a floured work surface and roll it into an 8-inch log. Wrap in plastic and refrigerate until firm, about 30 minutes. Preheat the oven to 375°. Line 2 baking sheets with parchment paper. In a saucepan, bring the sugar, water and vanilla bean and seeds to a boil, stirring until the sugar dissolves. Remove from the heat. Add the lemon juice and nectarines; let cool. On a lightly floured work surface, cut the pastry log into sixteen 1/2-inch slices. Using a floured rolling pin, roll out each slice to a 3-inch round and transfer to the baking sheets. Drain the nectarines and arrange on the pastry rounds, leaving a border all around. Fold the border up and over the nectarines, pleating the edges; the tartlets should be about 2 inches wide. Bake the tartlets for about 25 minutes, until they are golden and bubbling; shift the pans halfway through baking. Let cool and serve. Rate it Print