Recipe: Spiced Blueberry-Nectarine Tartlets

SPICED BLUEBERRY-NECTARINE TARTLETS

2 1/4 cups all-purpose flour
1/4 cup plus 3 tablespoons sugar
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1 1/2 sticks (6 ounces) cold unsalted butter, cut in 1-inch cubes
6 gingersnap cookies or 8 vanilla wafers, crushed (about 1/3 cup)
3 cups fresh blueberries
1 ripe nectarine, diced
2 tablespoons cornstarch
1 egg yolk
1 tablespoon heavy cream

In a food processor or large bowl, combine flour, 1/4 cup of the sugar, cardamom and salt. Add butter and pulse or blend until mixture resembles coarse meal. Sprinkle 3 tablespoons cold water over flour; process 3 to 4 seconds or mix lightly until dough starts to come together (if dough is dry, sprinkle with a few drops of water and pulse or mix a few more times until beginning to hold together). Wrap in plastic wrap and press to form a flat disk. Chill until cold, about 30 minutes.

Divide chilled pastry dough into 6 equal pieces. On a lightly floured board, roll each piece in a circle about 6 inches in diameter and 1/8-inch thick. Transfer pastry circles to a parchment-lined baking sheet. Spoon 1 tablespoon cookie crumbs into the center of each circle.

In a large bowl, toss blueberries, nectarine, cornstarch and remaining 3 tablespoons sugar. Mound fruit evenly in each pastry circle on top of cookie crumbs, leaving a 1-inch border of pastry. Bring the 1-inch pastry border up and over filling.

In a small bowl, stir together egg yolk and cream. Brush pastry lightly with egg mixture; if desired, sprinkle with sugar. Cover lightly and refrigerate 30 minutes.

Position oven rack in lower third of oven; preheat to 425 degrees F.

Bake tartlets until fruit lightly bubbles and crusts are golden, 22 to 25 minutes. Cool 15 minutes.

Serve warm with vanilla ice cream or lightly sweetened whipped cream, if desired.

Servings: 6
Developed by pastry chef Cynthia DePersio, of Fascino, Montclair, N.J., courtesy U.S. Highbush Blueberry Council