Nectarine Galette

Fold the edges of the dough toward the center overlapping slightly and. Halve the nectarines and remove pits.

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Preheat the oven to 425 degrees F.

Nectarine galette. 30Peach or nectarine jam optional Make the crust. 16Combine the flour sugar and salt in a large mixing bowl. Drizzle four tablespoons ice water over the mixture and use a rubber spatula to pull the mixture together.

It was simple and fast. Fold border over nectarines. Sprinkle with 2 tablespoons of the sugar and the butter.

Cut each half lengthwise into 14- to 12-inch wedges. Add the wedges to the sugartapioca mixture and. 5To assemble the galette lay the nectarine slices in a concentric circle on top of the dough leaving a 2 inch border of exposed dough around the perimeter of the the dough.

In a small bowl beat the remaining egg with a fork. A nectarine galette is perfect for a sunny London day where the weather is amazing and you dont want to spend too much time indoors. Fold the outer edges of dough up and over the outside of the nectarine circle.

Roll out the puff pastry on a lightly floured surface to a 14-inch-thick square. Place the piecrust on a parchment-lined baking sheet. Add the granulated sugar flour and cinnamon and set aside.

Serves 6 to 8. 5Arrange nectarine slices on crust overlapping in concentric circles leaving border. Sprinkle with 2 tablespoons of the sugar and the butter.

24In a medium bowl whisk together the 12 cup sugar 3 tablespoons of tapioca flour and the ground cinnamon and cardamom. Grind the nuts in your food processor and place in a small bowl. Place nectarine slices blueberries ½ cup granulated sugar 1 tablespoon tapioca flour or cornstarch lemon zest and ⅛.

Beat egg and brush over pastry border. And you get more crust this way because pie crust is my favorite thing which you have probably figured out Why a Galette. 27To make the base and filling.

Sprinkle border with turbinardo sugar. Cut in six tablespoons of the butter with a pastry blender or two knives mixing until the dough resembles coarse cornmeal. Assembling and baking the nectarine galette Remove the chilled puff pastry sheet from the.

Its pie but easier than pie. 20Make the fruit filling by mixing the nectarine slices with sugar ground cardamom corn starch. Bake the galette until the crust is golden brown and the nectarines are tender 45 to 60 minutes.

Brush the dough with 2 teaspoons water and sprinkle. The flaky crisp puff pastry paired with the sweet nectarine cardamom and flaked almonds was delightful. 19Leaving a 2-inch border top with the nectarines or peaches.

Dribble four tablespoons ice water over the mixture using a rubber spatula to pull the mixture together. Transfer the baking sheet to a wire rack and let the galette cool for 20 minutes before serving. Combine the flour sugar and salt in a large wide mixing bowl.

Dot nectarines with butter. Transfer to a 9-inch cast-iron skillet gently pressing it into the skillet and. Leaving a 2-inch border top with the nectarines or peaches.

Fold the edges of the dough toward the center overlapping slightly and partially covering the fruit. Adapted from Williams-Sonoma Dessert of the Day by Kim Laidlaw Weldon Owen 2013. Cut in six tablespoons of the butter with a pastry blender or two knives mixing until the dough is crumbly with no pieces bigger than small peas.

9This mix of peaches nectarines results in a gloriously bright juicy pinwheel of fruits baked into a crisp flaky pie crust. Place galette on parchment on preheated sheet pan.

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