Vanilla Nectarine Tartlets

Name: Vanilla Nectarine Tartlets
Ingredients: 9.5 oz puff pastry, slightly thawed; 1 tsp butter; 2 cups reduced-fat milk; 1 None cinnamon stick; 1 None vanilla pod, halved lengthways, seeds scraped out; 2 tbsp all-purpose flour; 1 1/4 cups sugar; 1 None egg + 5 egg yolks; 1 None nectarine, cut into 12 wedges; 1 1/2 tbsp brown sugar

10 ingredients

4 steps

Ingredients

9.5 oz puff pastry, slightly thawed
1 tsp butter
2 cups reduced-fat milk
1 None cinnamon stick
1 None vanilla pod, halved lengthways, seeds scraped out
2 tbsp all-purpose flour
1 1/4 cups sugar
1 None egg + 5 egg yolks
1 None nectarine, cut into 12 wedges
1 1/2 tbsp brown sugar

Directions

1

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.
2

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.
3

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.
4

Remove from the pan and sprinkle with brown sugar. Caramelize using a torch or under the broiler.