Raspberry, Plum And Nectarine Tartlets

• 4 cups flour
• 1/4 teaspoon salt hand harvested, with bee pollen
• 7/8 cup unsalted butter
• 7/8 cup ice water
• 2 nectarines
• 12 raspberries
• 6 plums
• 1 tablespoon sugar
• 11/16 cup brown sugar
• 1 1/2 teaspoons corn starch
• 2 mint leaves
• 1 cinnamon sticks
• 1 eggs whisked, for egg wash
• demerara sugar for sprinkling

1. Place flour and salt in food processor.
2. Add butter and blend until mixture resembles coarse crumbs.
3. With the blender running, add ice water, a little at a time, just until dough sticks together without getting sticky or until dough no longer sticks to the sides of blender bowl.
4. Shape dough into a ball and wrap in plastic wrap.
5. Freeze dough for about 1 hour or refrigerate overnight.
6. In a bowl, place peeled and sliced fruit, sugar, cornstarch, mint and cinnamon stick.
7. Let fruit macerate for at least 30 minutes, so that juices are released.
8. Preheat oven to 220u0b0C (approximately 425u0b0F).
9. Roll out dough.
10. Cut into small circles with a pastry cutter in tartlet or pastry form.
11. Add filling, fold ends over the filling.
12. Brush with whisked egg.
13. Sprinkle with sugar.
14. Bake in preheated oven for about 20 minutes.
15. Let cool slightly before serving.

flour, salt, unsalted butter, water, nectarines, raspberries, plums, sugar, brown sugar, corn starch, mint, cinnamon, eggs, sugar

Taken from www.yummly.com/recipe/Raspberry_-Plum-and-Nectarine-Tartlets-2056093 (may not work)