nectarine love

a busy but fun day today.

made this yummy tart to take to dinner at bruno’s parents’ place – i love love love nectarines. unfortunately, the nectarine pieces seemed to migrate around in the custard, ruining my perfect arrangement. no matter, it was still lovely.

nectarinetart

in case you haven’t guessed, i have a real sweet tooth. i bet my ‘sweeties’ category will soon be bulging with goodies, while other, more sensible categories will still be waiting in vain.

nectarine custard tart

very easy and quick!

– pastry to line a tart tin (i used bought pastry – küchenteig – because i didn’t have time to make my own)
– 5 eggs
– 250 ml cream
– 1/4 cup castor sugar, or to taste
– nectarines, or other fruit, sliced thickly or quartered
– vanilla sugar to sprinkle on top
– egg yolk to glaze pastry, if you have a spare one lying around (i did, for some reason, but you can skip this if you don’t)

– preheat oven to 180°c
– prepare fruit: you can use practically any fruit you have lying about: peach, apple, berry, rhubarb etc etc. altho perhaps steer clear of banana (cooked banana! yuck!)
– line tart tin with pastry ( i didn’t bother to blind bake)
– beat the eggs with the cream, and add sugar to taste (about a quarter of a cup is good for me)
– pour eggy cream into tart tin
– arrange fruit in cream – this is where my nectarines floated away, possibly because the slices weren’t thick enough. but oh well, i don’t think anyone noticed as they were wolfing it down.
– sprinkle vanilla sugar over the top.
– brush pastry with egg yolk

– bake until the custard is blistered and golden (like a portugese custard tart, oh how i love those!) – about 1/2 an hour? i think. i was giving lola a bath so i didn’t take much notice. is it too unscientific to say ‘bake for the time it takes to give one baby a bath?)

– a tip on baking: when i don’t blind bake i place the tart for the first 15 mins or so on the bottom, on baking tray, to cook the pastry on the bottom a bit better. then i move it higher up in the oven for the remainder of the time (still on the baking tray). i surmise that the baking tray holds the heat, and thus cooks the pastry better.

– in switzerland these types of fruit tarts are very popular, and are available all year round with seasonal fruits. sometimes they are made with unhulled almond meal thickening the filling – just sprinkle some ground almonds over the base before you pour in the custard and fruit. they are also usually not quite as rich – more likely to be made with milk than cream. but i think nectarines call for decadence, dont you?

– they call these tarts ‘wähe’, which i can never pronounce properly. i call them ‘wahey!’ instead : )

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12 thoughts on “nectarine love

  1. Sounds like a very good (and easy!) recipe. Gorgeous with nectarines (one of my fave fruits). I think I’ll have to try it with the winter fruit on offer in Australia at the moment. I’m thinking pears with the almond meal might be nice?

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