Ingredients: |
Ingredients: Crust
1 c. unbleached all-purpose flour
1/2 tsp. sugar
1/8 tsp. salt
6 Tbsp. (3/4 stick) unsalted butter, chilled cut into 1/2" pieces
Filling
1 Tbsp. ground almonds
1 Tbsp. Flour
1/4 c.+ 3 Tbsp. sugar
1 Tbsp. amaretti, pulverized or 1 Tbsp. ground almond+1 tsp. sugar
10 ou. galette dough, rolled into 14 in. circle and chilled
1 & 1/2 lb. nectarines (about 4 large)
1 Tbsp. unsalted butter- melted
1/4 sliced almonds*optional
peach or nectarine jam*optional
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Directions: |
Directions:Crust
Combine flour, sugar, & salt in a large wide mixing bowl.
Cut in 6 Tbsp. of butter with pastry blender (or 2 knives) mixing until the dough resembles coarse cornmeal. Dribble 4 Tbsp. ice water over the mixture, using a rubber spatula to pull mixture together.
Gather dough into a mound, in the bowl or on the counter) and gently knead it together for a few seconds. If it is not coming together add ice water a Tbsp. at a time until it does.
Wrap dough in a flat disc in plastic wrap and refrigerate for at least 30 min. before rolling out.
Take one disc & let soften slightly till malleable but still cold.
On lightly floured surface roll out the disc into a 14 " circle about 1/8 inch thick.
Transfer the dough to a parchment lined baking sheet and refrigerate at least a half hour before using.
Gallette
Preheat oven to 400, place a pizza stone on lower rack.
Toss ground almonds, flour, 1 Tbsp. sugar and pulverized amaretti together.
Remove pre-rolled dough from the fridge or freezer and sprinkle almond mixture evenly over the pastry, leave 1 1/2-2 in. border un-coated.
Cut nectarines in 1/2, remove pits, then cut into thirds so you get 6 wedges per nectarine.
Arrange fruit, skin down, in concentric circles on dough, making a single layer of snugly toughing pieces, leave border bare.
Sprinkle 1/4 c. sugar evenly over fruit.
While rotating the tart, fold border of exposed dough up and over itself at regular intervals, crimping and pushing it up against the fruit. Pinch or trim off excess dough.
*check for breaks where juice could leak.
Brush the border with melted butter and sprinkle with 2 Tbsp. sugar.
Bake in lower third of the oven on pizza stone till crust is well browned and edges slightly caramelized.
Sprinkle sliced almonds on 15 min. before done cooking.
Use a long spatula to put on cooling rack, this will keep it from getting soggy. Let cool 20 min. and glaze with warm jam*optional
Serve warm with ice cream. |
Personal
Notes: |
Personal
Notes: *Can make dough ahead of time, keeps for a couple days in fridge, and a few weeks in the freezer.
Smitten Kitchen is a blog site that i LOVE to get recipes from, and this one is AWESOME!
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This recipe for Smitten Kitchen's Nectarine Gallete is from