Blueberry Nectarine Galette for the Dessert Plate

Blueberry Nectarine Galette for the Dessert Plate is filed under Pies and tarts and built around Nectarines unpeeled and thinly sliced, Blueberries, and Egg whites beaten. Plan on 12 people.

Count on 20 minutes of prep, 30 minutes of cooking, 2 hours of resting, about 3 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 4 Nectarines unpeeled and thinly sliced
• 1 cup Blueberries
• Egg whites beaten, or heavy cream
• Turbinado Sugar

Almond Pie Crust

• 1 ½ cups All purpose flour
• 3 tablespoons almond flour or almond meal
• 3 tablespoons sugar
• ½ teaspoon salt
• ½ cup shortening cut in small pieces
• 1 egg well beaten
• cold water

Almond Cream

• 4 ½ tablespoons butter room temperature
• 5 tablespoons sugar
• ¾ egg
• 2 teaspoons cornstarch
• ⅔ cups almond flour

How the cooking goes

Prepare the Almond Pie Crust

1. Make sure all ingredients are either frozen or very, very cold. Mix dry ingredients and cut in shortening with a pastry blender until they are worked into the dry ingredients and are the size of peas. Be careful not to over work it because it is these chunks that give the pastry that flaky quality.
2. Put beaten egg with a fork just until incorporated. Add just enough water to hold dough together. You used 2 tablespoons but this will vary. You want the dough to stay in a ball, so if chunks are falling out, then add some more water. It doesn’t take as much as you think! Roll into a ball, place on plastic wrap, and flatten into a disk. Refrigerator for several hours or over night.
3. Roll out to ¼ inch thick. This dough is more fragile than the other go-to crust, so you use the rolling pin method for transferring the dough to a pan. Gently roll the dough onto the pin and unroll it over your pie dish.
4. Chill at least 30 minutes, preferably 2 hours.

Make Almond Cream

1. In the bowl of a electric mixer fitted with the paddle attachment, or with a hand mixer, cream together the butter and sugar until light and fluffy.
2. Slowly add the eggs in several additions, beating well after each.
3. Add the almond flour and the cornstarch, mixing well.

Assemble

1. Warm the oven to 375°F not convection. You find the fan browns the fruit faster than the almond cream can cook.
2. Spread the almond cream on the crust, leaving a 1 ½ inch border around the edges.
3. Layer on the blueberries and nectarines, studding the top with a few extra blueberries. You did not, but you can add additional sugar if you desire. Make sure they are mounded up on top of the almond cream, leaving the same border.
4. Working quickly and carefully, fold the edges of the dough over the fruit, using the parchment to lift and lay it on the fruit. You’ll need to overlap some of the edges of the dough to get it to form a circle. You try to press together any holes that form or all the juices will find that hole and end up on your sheet pan.
5. Brush the crust with egg white or heavy cream, then sprinkle the whole galette generously with turbinado sugar. You put a few large pinches in the center and then coat the edges.
6. You can chill the whole galette for 30 minutes but mine was still cold because you worked quickly, so you did not chill the one in the photos.
7. Oven-bake in preheated oven for 30-40 minutes. Mine bake 35 minutes until the almond cream had puffed and looked set. No raw eggs for us! The crust will be a lovely deep gold.
8. Allow to cool at least 30 minutes. You prefer to cool it completely then rewarm if you want to serve it warm.
9. Serve cold, ambient temperature, or warm!

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Pies and tarts, open Sweet Potato Pie in a Pastry Shell and Fruit Tart in a Pastry Shell.