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1
In a small bowl, combine the ice water, egg yolk and vinegar.
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2
In a food processor, pulse the 3/4 cup plus 2 tablespoons of flour with the cornstarch and salt.
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3
Add the butter and pulse until it is the size of peas.
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4
Sprinkle on the egg mixture and pulse just until a soft dough forms.
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5
Turn the pastry out onto a floured work surface and roll it into an 8-inch log.
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6
Wrap in plastic and refrigerate until firm, about 30 minutes.
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7
Preheat the oven to 375.
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8
Line 2 baking sheets with parchment paper.
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9
In a saucepan, bring the sugar, water and vanilla bean and seeds to a boil, stirring until the sugar dissolves.
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10
Remove from the heat.
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11
Add the lemon juice and nectarines; let cool.
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12
On a lightly floured work surface, cut the pastry log into sixteen 1/2-inch slices.
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13
Using a floured rolling pin, roll out each slice to a 3-inch round and transfer to the baking sheets.
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14
Drain the nectarines and arrange on the pastry rounds, leaving a border all around.
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15
Fold the border up and over the nectarines, pleating the edges; the tartlets should be about 2 inches wide.
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16
Bake the tartlets for about 25 minutes, until they are golden and bubbling; shift the pans halfway through baking.
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17
Let cool and serve.
