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1
make the meringues Preheat the oven to 250 and line 2 medium baking sheets with parchment paper.
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2
Position racks in the lower and upper thirds of the oven.
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3
In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites with the cream of tartar at medium speed until soft peaks form.
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4
Slowly pour in 1/2 cup of the superfine sugar and beat at high speed until the egg whites are stiff and glossy.
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5
In a small bowl, whisk the sifted confectioners sugar with the remaining 1 tablespoon of superfine sugar.
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6
Using a rubber spatula, gently fold the sugar mixture into the meringue in 3 additions.
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7
make the meringues Spoon 3 rounded 1/2-cup mounds of meringue onto each baking sheet.
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8
Using the back of the spoon, form the meringue into 4-inch rounds with a well in the center.
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9
Place the meringues in the oven and immediately lower the temperature to 200.
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10
Bake for 2 hours, or until crisp on the outside but still a bit chewy in the center; rotate the sheets halfway through baking.
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11
Let cool completely.
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12
meanwhile, make the filling In a medium saucepan, heat the milk just until small bubbles appear around the edge.
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13
Add the tea bag, cover and let steep off the heat for 10 minutes, pressing the tea bag occasionally.
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14
Discard the tea bag.
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15
meanwhile, make the filling In a medium heatproof bowl, whisk the egg with the granulated sugar and cornstarch.
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16
Gradually whisk in the warm milk.
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17
Transfer the mixture to the saucepan and cook over moderate heat, whisking vigorously, until very thick, smooth and shiny, 3 to 4 minutes.
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18
Scrape the pastry cream into a bowl and let cool slightly.
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19
Whisk in the cubed butter until incorporated.
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20
Place a sheet of plastic wrap directly onto the surface of the pastry cream and refrigerate for about 2 hours, until chilled.
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21
meanwhile, make the filling Gently spread the pastry cream into the center of the meringues and arrange the nectarine slices on top in concentric circles, forming rosettes.
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22
Serve the Pavlovas right away.
