Vanilla Nectarine Tartlets - cooking recipe

Ingredients

9.5 oz puff pastry, slightly thawed
1 tsp butter
2 cups reduced-fat milk
1 None cinnamon stick
1 None vanilla pod, halved lengthways, seeds scraped out
2 tbsp all-purpose flour
1 1/4 cups sugar
1 None egg + 5 egg yolks
1 None nectarine, cut into 12 wedges
1 1/2 tbsp brown sugar

Preparation

Grease a 12-count muffin pan. On a lightly floured surface, roll the pastry to a 18 x 10 inch rectangle. Using a 4 inch diameter pastry cutter, cut out 12 circles re-rolling the dough, as necessary. Press the pastry gently into the pan and chill for 30 mins.
Preheat the oven to 350\u00b0F. To make the filling, place the butter, milk, cinnamon stick, vanilla pod and seeds in a saucepan, bring to a boil and simmer for 5 mins. Remove the vanilla pod and cinnamon stick. Sift the flour, sugar and a pinch of salt into the milk mixture and bring to a boil, stirring constantly. Remove from the heat and allow to cool for 5 mins.
Stir in the egg and egg yolks and divide evenly between the pastry shells. Lay a nectarine wedge on top of each tart. Bake for 12-14 mins, until firm to the touch. Allow to cool.
Remove from the pan and sprinkle with brown sugar. Caramelize using a torch or under the broiler.