Nectarine and Plum Galette

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Nectarine and Plum Galette

Adapted from Sunset Magazine

INGREDIENTS

1½ cups all-purpose flour
1 tablespoon granulated sugar
¼ teaspoon salt
½ cup (¼ pound) plus 2 tablespoons cold butter
1 large egg yolk, lightly beaten
2 pounds nectarines and plums (or peaches, berries, cherries, etc.)
½ cup firmly packed brown sugar
2 tablespoons flour
1 large egg, beaten and blended with 1 tablespoon water

PREPARATION

Crust

  • In a food processor* or large bowl, combine 1½ cups flour, granulated sugar, and salt.
  • Cut ½ cup butter into pieces and add to flour mixture; pulse motor, cut in with a pastry blender, or rub in with your fingers until mixture resembles coarse meal.
  • With motor running (or stirring with a fork after each addition), add egg yolk and 3 to 4 tablespoons cold water, 1 tablespoon at a time; process or stir just until mixture comes together in a ball.
  • Form dough into a flat disc, wrap in plastic wrap, and chill until firm but still pliable, about 1 hour. You should be able to see bits of butter in the dough.

Fruit Filling

  • Slice the plums and nectarines into about 8 slices each.
  • Put in a bowl and toss with the brown sugar and flour.

Assemble Galette

  • Unwrap chilled dough. On a lightly floured surface, with a lightly floured rolling pin, roll into a round about 15 inches in diameter.
  • Line a 12- by 15-inch baking sheet with cooking parchment (or butter the sheet well) and carefully transfer dough round to sheet (dough will hang over edges of sheet).
  • Pour nectarine mixture into center of pastry, mounding slices in a circle about 8 inches wide and 2 inches high.
  • Gently fold edges of dough over nectarine mixture, pleating as you go, and leaving an opening about 4 inches wide in the center.
  • Brush pastry all over with beaten egg and sprinkle with sugar.
  • Bake in 375°F oven until pastry is golden brown and fruit is tender when pierced, 40 to 45 minutes (35 to 40 minutes in a convection oven).
  • Transfer galette (with parchment, if using) to a wire rack to cool.
  • Transfer to a large plate, gently removing parchment from under tart.
  • Serve slightly warm or at room temperature, cut into wedges.

Serves 6 to 8. Prep time, 90 minutes; cook time, 45 minutes.

*Cook’s note: If you have a food processor, use it. It keeps the butter nice and cold and is very quick. But be careful not to overmix.

 

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