Nectarine or Peach and Blackberry Galette

By Martha Rose Shulman

Nectarine or Peach and Blackberry Galette
Andrew Scrivani for The New York Times
Total Time
2 hours 30 minutes
Rating
4(364)
Comments
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Nectarines and peaches work equally well here, as long as they're ripe and sweet. You can find almond powder, also called almond flour, in markets that sell baking supplies. The thin layer under the fruit will absorb juice so that the crust doesn't get soggy. Once you assemble the galette, you must place it in the freezer for an hour before baking, so plan accordingly.

Featured in: Dessert Galette Pastry

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Ingredients

Yield:1 9-inch galette, serving 8
  • 1dessert galette pastry (½ recipe)
  • 1½pounds ripe nectarines, pitted and sliced
  • 1basket (6 ounces) blackberries
  • 2tablespoons mild honey, like clover, or 3 tablespoons brown sugar
  • ¾teaspoon cinnamon
  • ½teaspoon vanilla
  • 25grams (¼ cup) almond powder
  • 1egg beaten with 1 teaspoon milk, for egg wash
  • 1tablespoon raw brown sugar
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

103 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 10 grams sugars; 2 grams protein; 16 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Remove the pastry from the freezer and place it on a baking sheet lined with parchment. Leave it to thaw while you prepare the fruit, but don’t keep it out of the freezer for too long. It will thaw quickly and is easiest to handle if it’s cold. You want it just soft enough so that you can manipulate it.

  2. Step 2

    Combine the nectarines, blackberries, honey or 2 tablespoons of the sugar, ½ teaspoon of the cinnamon and the vanilla in a large bowl and gently toss together.

  3. Step 3

    Sprinkle the almond powder over the pastry, leaving a 2- to 3-inch border all around. Place the fruit on top. Fold the edges of the dough in over the fruit, pleating the edges as you work your way around the fruit to form a free-form tart that is roughly 9 inches in diameter. Place in the freezer on the baking sheet for 45 minutes to an hour. This helps the galette maintain its shape.

  4. Step 4

    Meanwhile, preheat the oven to 350 degrees. Remove the galette from the freezer. Brush the exposed edge of the pastry with the egg wash. Combine the remaining tablespoon of sugar and ¼ teaspoon cinnamon and sprinkle over the fruit and the crust. Place in the oven and bake 1 hour, until the fruit is bubbly and the juice is running out and caramelizing on the parchment. Remove from the oven and allow to cool for at least 15 minutes. Serve hot or warm or at room temperature.

Tip
  • Advance preparation: You can assemble this through Step 3 and freeze it for up to a month. Once it is frozen, double-wrap in plastic.

Ratings

4 out of 5
364 user ratings
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Comments

PER

This is so simple, but everyone always raves about it when I make it. I like to grind up pistachios (not too finely) instead of using almond powder. I like the slight crunch from the pistachio bits and they do a good job of keeping the dough from getting soggy.

bluetomatoes

Many of us don't have a freezer with room to freeze the rolled out galette crust. So leaving it on the Silex or on parchment and coiling slightly is an option.

USE parchment paper underneath the galette crust. The crust can soften with the juices of the raw fruit and make it impossible to slide onto a baking sheet or reposition on a baking sheet.

Note the use of brown sugar vs white sugar. We use dermenta sugar for effect and for impact -- palettes need less sugar when hit early.

Cathymink

Used finely ground almonds, regular sweetened pie crust

Cdwhitedc

Almond powder was a game changer. It prevented the crust from becoming soggy on the bottom.

Mer in Seattle

I recommend adding a couple of punches of kosher salt and a tablespoon of lemon juice, particularly if the fruit is not completely ripe. I also raised the temperature to 400 for 15 minutes, after the recommended time, to achieve the brown crust and bubbling filling.

Maureen

Pretty and pleasant, but not wow. I used a standard pie crust, and added a bit of butter on top of the fruit. Agree with the reviewer who suggested almond extract — worth a try to add some oomph. What else I’ll do differently next time: slather some peach jam across the bottom of the crust prior to sprinkling on the almond flour.

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