Nectarine Galette
This rustic nectarine galette with sour cherry jam is an elegant dessert that's perfect dessert screaming with flavors of summer!
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Servings: 8 slices
Ingredients
- 1¼ cup All purpose flour
- ¾ tsp Salt
- 1 stick Butter Cold
- 1 tbsp Sugar
- 2-3 tbsp Water ice cold
Filling
- 3 cups Nectarine cut into ½-¾ in wedges
- 3-4 tbsp Cherry jam
- 2 tbsp Sugar
- 2 tbsp Cornstarch
- ½ tsp Vanilla extract paste
Brushing
- 1 tbsp Milk
- 1 tbsp Sugar
Instructions
- To a bowl add the flour, salt, sugar, ad mix it. Add the cubed cold butter. With a pastry knife/blender, cut the cubes of butter incorporating tiny bits of it into the dough.
- Sprinkle ice cold water as necessary to gather the dough into a ball. Wrap, and refrigerate for at least an hour.
- Preheat the oven to 400℉
- Take the dough and roll into a 11-in circle. Place the rolled crust on to a parchment lined tray. Alternatively, I prefer to roll the crust on a parchment itself and transfer it to a tray.
- Add the sugar, corn starch, vanilla extract paste and lemon juice. Fold the nectarine with the mixture gently enough to coat the fruit.
- Leaving about one and one and a half inch around, brush the pie dough with two-thirds of the cherry jam.
- Arrange the nectarine slices in a appealing way (or as you like it) on the pie crust on top of the jam.
- Fold the edges of the dough over the nectarine filling, overlap it if needed when making the fold in a circle shape making sure to press the edges to seal them. Brush with remaining cherry jam. Brush with milk and sprinkle with sugar.
- Bake for 30-35 minutes at to 400℉ until the crust is golden and the filling is bubbly. Remove from the oven, cool for 10 minutes and then slice.
- Serve the nectarine galette slice as such or with a scoop of ice cream.