Description
A delightful dessert combining sweet nectarines and tart raspberries in a flaky, buttery crust.
Ingredients
- Fresh nectarines – 3 medium, sliced
- Ripe raspberries – 1 cup
- All-purpose flour – 1 ½ cups
- Unsalted butter – 6 tablespoons, chilled and diced
- Sugar – ¼ cup, plus extra for sprinkling
- Lemon juice – 1 tablespoon
- Salt – ¼ teaspoon
- Ice water – 3-4 tablespoons
Instructions
- In a large bowl, mix the flour, salt, and sugar. Add the chilled butter and mix until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, until the dough comes together. Form it into a disk, wrap it in plastic, and refrigerate for at least 1 hour.
- In another bowl, combine the sliced nectarines, raspberries, lemon juice, and 2 tablespoons of sugar. Gently toss the ingredients until the fruit is well coated.
- On a floured surface, roll out the chilled dough into a 12-inch circle. Transfer it to a parchment-lined baking sheet, leaving a 2-inch border around the edges.
- Pour the fruit filling into the center of the dough. Fold the edges over the filling, pleating as you go. Brush the crust with a beaten egg for a golden finish.
- Bake in a preheated oven at 400°F (200°C) for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Notes
- Serve warm or at room temperature.
- Pairs well with vanilla ice cream or whipped cream.
- Store in an airtight container at room temperature for up to two days or refrigerate for up to a week.
- To reheat, place slices in a preheated oven at 350°F (175°C) for about 10 minutes.
- Prep Time: 1 hour
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Nectarine, Raspberry, Galette, Dessert, Summer, Baking