I hope you all had a good weekend and a good Monday. I definitely had a great one and by that I mean a great weekend. On Friday night, we went out for some burgers and cocktails at my favorite cocktail bar, Breakaway, in Rotterdam with some friends. Saturday morning was dedicated to running errands and in the afternoon we were off to a free festival. A free festival? Oh yes. There’s this app, ImIn, where you just need to register, and spin the wheel on the festival you’re interested in. And apparently you always win a ticket. So that happened on Saturday and it was pretty cool. We definitely had an amazing afternoon, with lots of laughter and some pretty good music – that is on the main stage only…for us. The other two stages were way too hard core for our taste. Sunday was low key, with the making of this wonderful tarte and dinner with my parents at a Thai restaurant.
Yesterday morning, I realised that we’ve officially started the final week of summer. I don’t know about you but summer season has gone by too quickly. Luckily for us, we’re still having amazing weather and it certainly does not feel like autumn is around the corner. I’m still able to enjoy a little bit of sunshine in the morning when I leave to work, and when I get back, but I’ve noticed how the days have become shorter and shorter. But for now, let’s try to make the most out of it.
You might not remember, but at the beginning of the year, when I was in Paris, I bought a cooking book. There’s this one dessert I immediately fell in love with. As it included nectarines, I kind of had to wait summer season to come along. Beginning of summer was very hectic, and only got around to making this tarte over the weekend. Nectarines were at a pretty good price too on the market, so I decided to give it a go.
– 300 ml of thick crème fraiche
– 250 ml of milk
– 110 g of sugar
– 1 vanilla pod
– 3 egg yolks
– 2 tbsp of Maizena
– 5 nectarines (approx. a kilo)
– 60 ml of orange juice
– 100 g of brown sugar
– With your fingers, mix the flower, powdered sugar and unsalted butter
– Incorporate the egg yolk and lemon juice
– Knead the dough on a floured kitchen worktop, form a ball, and let it sit in the fridge for 30 minutes
– Roll out the dough between two parchment paper to the desired size
– Pre-heat oven to 180°C and cook the dough for 20 minutes
Crème pâtissière preparation
– Bring to boil the crème fraiche, milk, sugar and vanilla pod in a pot,
– Remove from heat and let it rest for 10 minutes
– In a bowl whisk the egg yolks, incorporate the Maizena, and then the vanilla cream
– Put the mixture back into a pot, bring to boil and let it thicken for 10 minutes on low heat while constantly stirring
– Remove from heat, place plastic wrap directly on the pot and let it cool
– Cut the nectarines, place them in an oven dish and pour orange juice and brown sugar over
– Let them roast for 20 mins at 220°C
Assembling the tarte
– Spread the crème pâtissière on the bottom of the tarte, cover and place in the fridge for 30 minutes
– When serving, top the tarte with nectarines
Note: yes this did take me a lot of time to make, but it is definitely worth it. I must say that the crème pâtissière does not really taste like I expected, but that can only be my fault as I had two different types of crème fraiche – a normal and a light. So make sure to have the same crème fraiche. I didn’t have any orange juice, so couldn’t add that to the nectarines before they went in the oven. The nectarines still taste good without the orange juice, but I’d like to know what it tastes like with. In case you do not want to make the dough, you can definitely buy a pâte sablée.