I prefer nectarines to peaches for tartes, galettes, and crisps simply because they don’t need to be peeled. The nectarines I bought at the farmers market on Saturday are at their peak of ripeness and will combine well with tart blackberries to make a galette.
This recipe is identical to Sunday’s raspberry galette, although today I will be making two galettes, because we have guests for dinner; you can simply halve this recipe.
Preheat the oven to 400 degrees
Pastry dough for two 9” galettes
1 pint of fresh blackberries
3-5 nectarines sliced, not thin but not thick
3 tablepoons of white sugar
1 tablespoon of cornstarch
Sheet of baking parchment, enough to cover a medium rimmed cookie sheet
Take the prepared pâte brisée from the refrigerator
Roll out the dough on floured surface then place it on the parchment
Lift the parchment with the rolled dough and place it on the cookie sheet
In a bowl, gently toss the nectarine slices and blackberries with the sugar and cornstarch. If you prefer a sweet juice, add more sugar. If you prefer a thicker juice, add more cornstarch.
Divide the nectarine and berry mixture and spoon on to the pastry dough leaving a 2” border
Gently fold the border up over the fruit filling
Bake for 30 minutes or until the crust is brown and the juice has formed
Cut and serve once the tart has cooled and set
With its lovely combination of colors, this is a perfect dessert for the holiday. Bon appétit!