Tuesday, June 2

Nectarine Blackberry Galette

A rustic fruit tart using summer berries and stone fruit

Nectarine Blackberry Galette

It's officially June and summer produce is all but here. One of my favorite things to do with sweet summer fruit is make a simple tart or crumble. This galette was made on a whim using homemade pie dough that I had in my freezer (you can use a good store-bought dough to save time) and ripe nectarines and blackberries I picked up at the farmers market. The combination of slightly tart berries and juicy nectarines yields a delicious flavor and gorgeous color contrast. I like to sprinkle the edges of the dough with turbinado sugar to give it some sparkle and a sweet crunch. It's a rustic and elegant dessert that is impressive enough to serve at a dinner party or bring to a friend's barbecue.

Note: The photograph above is a small two-person galette that I made for my husband and I to share, but the recipe below is adjusted to serve a group of six to eight.

Related Recipes:
- Peach Tart with Olive Oil Crust
- Mixed Berry Almond-Oat Crumble
- Strawberry Crostada

Nectarine Blackberry Galette:
- 1 round of pie dough, defrosted if frozen
- 3 nectarines, pitted and sliced
- 1 pint of blackberries
- 3 tbsp. white sugar
- 2 tbsp. lemon juice
- 2 tbsp. cold butter, diced
- 2 tbsp. heavy cream
- turbinado sugar, for sprinkling*
- all-purpose flour, for rolling out dough

  • Preheat the oven to 350F and line a baking sheet with parchment paper or a nonstick mat.
  • In a large bowl, combine the nectarines, blackberries, white sugar, and lemon juice and stir to combine.
  • Sprinkle some flour onto a board and roll out the pie dough into a circle that's 1/4" thick.
  • Mound the fruit in the middle of the dough, leaving a 1" border around the edge.
  • Fold the edges of the dough inwards, crimping as needed, to form a crust.
  • Tuck the butter pieces into and on top of the fruit.
  • Freeze the tart for 15-20 minutes. This will cool down the butter in the dough and help the galette hold its shape.
  • Remove the galette from the freezer and brush the crust with cream. Sprinkle the crust immediately with turbinado sugar and place in the oven.
  • Bake for 30-35 minutes, rotating once, or until the crust is a dark golden brown and the fruit is bubbling.
  • Let cool slightly, then cut into wedges and serve.

Serves six-eight
*Also known as raw sugar or demerara sugar.