Puff pastry mascarpone mini-tartes

Name: Puff pastry mascarpone mini-tartes
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 2 disc/s (each 75 g) TK-sheet pastry; 130 g Mascarpone; 1 TEASPOON Lemon juice; 1 pck. Vanilla sugar; 2 TABLESPOONS Milk; 1 Egg yolk (Gr. M); 1 TABLESPOON demerara sugar; 4 Nectarines; 50 g Sugar; 4 Ball/s Vanilla ice cream; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 disc/s (each 75 g) TK-sheet pastry
130 g Mascarpone
1 TEASPOON Lemon juice
1 pck. Vanilla sugar
2 TABLESPOONS Milk
1 Egg yolk (Gr. M)
1 TABLESPOON demerara sugar
4 Nectarines
50 g Sugar
4 Ball/s Vanilla ice cream
baking paper

Directions

1
Place the puff pastry slices next to each other and defrost. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line a baking tray with baking paper.
2
Stir mascarpone, lemon juice and vanilla sugar until smooth. Roll out puff pastry slices larger (approx. 20 x 30 cm). Halve the slices and place them on the baking tray. Spread thinly with mascarpone, leaving a rim of about 1 cm. Mix milk and egg yolk. Spread the edges with egg milk and sprinkle with brown sugar. Bake in a hot oven for 16-20 minutes.
3
Wash the nectarines, dab dry, halve and stone. Cut the flesh into slices. Caramelise 50 g sugar in a pan and carefully add 4 tbsp. water. Bring the caramel to the boil and simmer the nectarines in it at low heat for 2-3 minutes. Take out. Remove the tartes from the oven and spread nectarines on top. Let the tartes cool down a little. Serve with vanilla ice cream and the rest of the caramel.