I usually bake pies, but sometimes, I enjoy baking summer fruit galettes because they are quick to prepare, and because you are guaranteed a flaky, browned crust on the bottom, which is hard to achieve in a pie. For this, I used nectarines, blueberries, and raspberries, because that’s what I had on hand. I liked the color of all three fruits- dazzling! I also liked the pure taste of the fruit in the tart- a result of only a little sugar and a dash of cinnamon- and no nutmeg!! I’m publishing this recipe because my daughter told me this dessert was one of the most delicious desserts she’s ever eaten. It’s adapted from Simply Scratch – Rustic Peach and Blueberry Galette.
for the crust:
- 1 1/2 cups unbleached organic flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon kosher salt
- 1 1/2 sticks frozen butter (I used salted), cut into smallish cubes
- 1 extra large egg yolk mixed with 3 tablespoons whole milk- but I will use 3 1/2 tablespoons next time, as dough needs a bit more liquid ** (reserve the white for egg wash)
In bowl of food processor with metal blade, put flour, salt, and sugar. Pulse 1 or 2 times. Put butter cubes on top. Pulse until you can still see little pieces of butter. Pour egg yolk and milk mixture into feed tube and whirr until dough just comes together as a ball. Sprinkle some flour on a marble slab or on a piece of waxed paper, and flatten (roll) pastry into a disk about 1 to 1 1/2 inches thick. Wrap in plastic or waxed paper and refrigerate for at least 60 minutes, or if you’re short on time as I was, stick in freezer for 30 minutes.
for the fruit filling (you can adapt your fruits to your taste or what you have on hand):
- 2 large nectarines (do not peel!) (or 4-5 nectarines or peaches to 1 cup of blueberries and no raspberries)
- 2 cups blueberries
- 1 heavy cup raspberries
- 1/2 cup granulated sugar
- 1/4 teaspoon cinnamon
- 2 tablespoons unbleached flour
- NO NUTMEG!!! (I hate it!)
- 1/4 teaspoon kosher salt
In mixing bowl, slice the nectaries, put the blueberries, and the raspberries. Sprinkle in the sugar, cinnamon, salt, and flour. Gently mix with a rubber spatula.
Preheat oven to 425 degrees. Take pastry out of fridge. Roll out (either on waxed paper or on a marble surface) to a circular shape of about 14 inches. You should flip it a few times, sprinkling flour on rolling surface as needed. Transfer carefully to a large sheet pan lined with parchment (I folded pastry in half to move it and then unfolded it onto my parchment lined sheet pan). Evenly put the fruit mixture evenly on pastry leaving a border of about 1 1/2 inches around the outer edge with no fruit. Then pleat that uncovered pastry up and over the fruit (You will have quite a large opening where the fruit is uncovered by pastry). Make an egg wash of the reserved egg white with a teaspoon of water. Brush it generously over the folded pastry. Sprinkle the crust lightly with granulated sugar, and a little extra sugar over the fruit, too.
Bake at 425 degrees for about 30 min. Once you see crust is starting to brown, reduce oven to 375 degrees, and bake for another 20 to 30 minutes till crust is perfectly browned.
Serve warm or at room temperature plain or with vanilla ice cream.
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