Nectarine or Peach and Blackberry Galette

By Martha Rose Shulman

Published September 3, 2012

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
2 hours 30 minutes
Rating
4(384)
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: Summer Fruit Galettes

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Ingredients

Yield:1 9-inch galette, serving 8

  • 1 dessert galette pastry (½ recipe)

  • 1 ½ pounds ripe nectarines, pitted and sliced

  • 1 basket (6 ounces) blackberries

  • 2 tablespoons mild honey, like clover, or 3 tablespoons brown sugar

  • ¾ teaspoon cinnamon

  • ½ teaspoon vanilla

  • 25 grams (¼ cup) almond powder

  • 1 egg beaten with 1 teaspoon milk, for egg wash

  • 1 tablespoon raw brown sugar

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

14 grams carbs; 79 calories; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 2 grams fat; 2 grams fiber; 5 milligrams sodium; 2 grams protein; 10 grams sugar

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.

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Ratings

4 out of 5
384 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.

Sudbury Cook

This was delicious, but gave off a huge amount of liquid. We used 5 peaches and 6 ounces berries. I had to pour off juices mid way through a still needed to bake for about 70 minutes. I strongly recommend adding 1 -2 Tbs cornstarch to the fruit mixture along with the sugar and cinnamon.

Cathymink

Used finely ground almonds, regular sweetened pie crust

cindyqwho

not sure how I’ve never seen this recipe! I have made many galettes and have tried so many ways to manage the varying moisture content of the filling. The almond meal is perfect to avoid flour or cornstarch in the filling, and it adds such a nice taste contrast to the fruit. The short freeze is a game changer!

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.

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