Sweet and Flaky Nectarine Tartlets

1. 1

   In a small bowl, combine the ice water, egg yolk and vinegar.

2. 2

   In a food processor, pulse the 3/4 cup plus 2 tablespoons of flour with the cornstarch and salt.

3. 3

   Add the butter and pulse until it is the size of peas.

4. 4

   Sprinkle on the egg mixture and pulse just until a soft dough forms.

5. 5

   Turn the pastry out onto a floured work surface and roll it into an 8-inch log.

6. 6

   Wrap in plastic and refrigerate until firm, about 30 minutes.

7. 7

   Preheat the oven to 375.

8. 8

   Line 2 baking sheets with parchment paper.

9. 9

   In a saucepan, bring the sugar, water and vanilla bean and seeds to a boil, stirring until the sugar dissolves.

10. 10

    Remove from the heat.

11. 11

    Add the lemon juice and nectarines; let cool.

12. 12

    On a lightly floured work surface, cut the pastry log into sixteen 1/2-inch slices.

13. 13

    Using a floured rolling pin, roll out each slice to a 3-inch round and transfer to the baking sheets.

14. 14

    Drain the nectarines and arrange on the pastry rounds, leaving a border all around.

15. 15

    Fold the border up and over the nectarines, pleating the edges; the tartlets should be about 2 inches wide.

16. 16

    Bake the tartlets for about 25 minutes, until they are golden and bubbling; shift the pans halfway through baking.

17. 17

    Let cool and serve.

* Per serving · 4 servings · Values may vary.