Mini Nectarine Mascarpone Tart

For the tart crust:
1. Place flour, sugar, and sea salt together in the bowl of a food processor. Pulse. Add butter. Pulse until butter resembles coarse meal. Add egg and pulse again until dough is combined.
2. Turn dough out onto your work surface and knead until it comes together. Separate into 4 equal parts. Wrap each part separately in plastic wrap and refrigerate for 2 hours or freeze for 30 minutes.
3. Then roll out the dough on a well-floured surface. You want them to be about 5 1/2″ in diameter. Fold the dough circles into quarters for transportation. Place dough circles into 4 1/2″ mini tart pans. Press dough into pan. Fold the dough overhang over for a double thick crust. Clean up any rough edges with a bit of cold water and your pointer finger. Prick the bottom of the dough with a fork. Place tarts on a baking sheet and freeze for 30 minutes.
4. Preheat oven to 375°F. Before baking tart shells, place pie weights in tart. Bake for 20 minutes or until just golden in color. Then remove from the oven and allow to cool. Tart shells can be prepared a day in advance.

For the filling:
1. Place mascarpone in a mixing bowl and stir in orange zest.
2. Add in the heavy cream a third at a time, stirring between additions until the mixture is smooth. Don’t overbeat. Mascarpone will become grainy.
3. Stir in confectioners’ sugar.

To assemble:
1. Add the filling to cooled tart shells. Smooth with an offset spatula.
2. Thinly slice nectarines, being careful not to bruise them. You’ll need 13 slices per tart. To create a flower, place 4 slices into a large circle. For the second layer, place 4 more slices, a bit closer together. For the third layer, place 3 slices into an even smaller circle. Finish it off with two mores slices, framing the final raspberry that you place in the center.
3. Cover and refrigerate. Serve the same day.