Sweet and Flaky Nectarine Tartlets

• 1/4 cup ice water
• 1 large egg yolk
• 1/2 teaspoon white wine vinegar
• 3/4 cup plus 2 tablespoons all-purpose flour, plus more for dusting
• 5 tablespoons cornstarch
• 1/2 teaspoon salt
• 1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch pieces
• 1/2 cup sugar
• 1/2 cup water
• 1/2 vanilla bean, split, seeds scraped
• 2 teaspoons fresh lemon juice
• 3 nectarines (1 1/4 pounds), pitted and cut into 1/2-inch pieces

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

water, egg yolk, white wine vinegar, flour, cornstarch, salt, cold unsalted butter, sugar, water, vanilla bean, lemon juice, nectarines

Taken from www.foodandwine.com/recipes/sweet-and-flaky-nectarine-tartlets (may not work)