Don’t let the look of this fool you, it was delicious. Yes, the cups are prefab, and no, it’s not my best effort presentation-wise. (My glaze also set prematurely, hence the white lumps) But… my crème patisserie improved big time, thanks to a little tweaking of the recipe. In the recipe I used last time it said 2 egg yolks and 1 egg. Now I made half the amount compared to last time and just used two egg yolks. Conclusion: Egg yolks all the way, no whole eggs for crème patisserie!
Nectarine tarte tatin served with whipped cream.
Nectarine Tarte Tatin
My first tarte tatin!
I followed this recipe, but swapped the pears for nectarines. I only spiced it with cinnamon, and I also left out the brandy because I didn’t want to flambé my kitchen instead.
So it’s basically an upside-down pie, and everything is baked in one pan, which coincidentally saves on washing up ;) Below is a picture of the caramelised nectarines.
In the next picture I’m about to put the pastry on top of the nectarines. Because they don’t sell big slices of puff pastry where I live, I put some small slices together and rolled it into a ball, then flattened it out with a rolling pin.
I’m quite proud it all went well. Next time I’m going to make the traditional one with apples.
This is what I did with the berries I gathered yesterday: I put them in a pan and added a nectarine, raspberries, white currants and blueberries, and jam sugar.
After boiling it down, I put the jam into these appropriate German jars.
I’m sure this super-fruity jam will taste lovely on some scones.