Spiced Blueberry-Nectarine Tartlets

Spiced Blueberry-Nectarine Tartlets2 1/4 cups all-purpose flour 1/4 cup plus 3 tablespoons sugar, divided 1/2 teaspoon ground cardamom 1/4 teaspoon salt1 1/2 sticks cold unsalted butter, cut in 1-inch cubes3 tablespoons cold water6 gingersnap cookies or 8 vanilla wafers, crushed (about 1/3 cup)3 cups fresh blueberries1 ripe nectarine, diced2 tablespoons cornstarch1 egg yolk1 tablespoon heavy creamIn a food processor or large bowl, combine flour, 1/4 cup sugar, cardamom and salt. Add butter and pulse or blend until mixture resembles coarse meal. Sprinkle 3 tablespoons cold water over flour; process 3 to 4 seconds or mix lightly until dough starts to come together (if dough is dry, sprinkle with a few drops of water and pulse or mix a few more times until beginning to hold together). Wrap in plastic wrap and press to form a flat disk. Chill until cold, about 30 minutes.Divide chilled pastry dough into 6 equal pieces. On a lightly floured board, roll each piece in a circle about 6 inches in diameter and 1/8-inch thick. Transfer pastry circles to a parchment-lined baking sheet. Spoon 1 tablespoon cookie crumbs into the center of each circle.In a large bowl, toss blueberries, nectarine, cornstarch and remaining 3 tablespoons sugar. Mound fruit evenly in each pastry circle on top of cookie crumbs, leaving a 1-inch border of pastry. Bring the 1-inch pastry border up and over filling. In a small bowl, stir together egg yolk and cream. Brush pastry lightly with egg mixture; if desired, sprinkle with sugar. Cover lightly and refrigerate 30 minutes.Position oven rack in lower third of oven; heat to 425 degrees. Bake tartlets until fruit lightly bubbles and crusts are golden, 22-25 minutes. Cool 15 minutes. Serve warm with vanilla ice cream or lightly sweetened whipped cream, if desired.Serves six.Nutrition values per serving: 552 calories, 26 g fat (15 g saturated), 73 g carbohydrates.U.S. Highbush Blueberry Council