I love galettes for their simplicity and beauty. If you ever have fruit that is about to go bad, a galette is easy to make. I bought a whole bunch of nectarines from Costco and they were ripening way too fast to eat. So a galette seemed in order. I love the flavor of nectarines and blackberries together. The juices that run are unbelievably beautiful and tasty. I adapted this from a Smitten Kitchen and Bon Appetit recipe. Enjoy!
- 1/2 recipe pâte brisée or store bought pie crust
- 1/4 cup sugar
- 1 1/2 teaspoons cornstarch
- 3 medium nectarines, each pitted and cut into 16 slices
- 1 cup frozen blackberries
- zest from 1 lemon
- 1 egg, beaten to blend (for glaze)
- sugar for dusting
- Apricot preserves, watered down a bit and heated in microwave before brushing
Roll out dough on lightly floured sheet of parchment paper to 12-inch round, turning dough occasionally to prevent sticking. Slide rimless baking sheet under parchment. Transfer dough on parchment to refrigerator.
Make filling: Stir sugar and cornstarch in medium bowl to blend. Mix in fruit and lemon. Let stand until juices are released, stirring fruit occasionally, about 30 minutes.
Preheat oven to 375°F. Transfer baking sheet with dough to work surface. Let stand 8 minutes to allow dough to soften slightly if too firm to fold. Spoon fruit and juices into center of dough.
Arrange fruit in even 9-inch-diameter layer in center. Brush 2-inch border of dough with egg glaze. Lift about 2 inches of dough border and pinch to form vertical seam. Continue around tart, pinching seam every 2 inches to form standing border. Fold border down over fruit (center 6 inches of fruit remain uncovered). Brush folded border with egg glaze; sprinkle with raw sugar.
Place baking sheet with tart in oven. Bake until crust is golden brown and fruit filling is bubbling at edges, about 55 minutes at 375F. Remove from oven; slide large metal spatula under tart to loosen from parchment. Brush fruit with preserves. Cool 45 minutes. Serve warm or at room temperature with vanilla ice cream.