Categories
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Nectarine Galette |
Cook Time: 1 hr
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Yield:4
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INGREDIENTS: |
| 1 |
refrigerated rolled piecrust |
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| 3 |
nectarines or peaches, thinly sliced |
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| 3 tbsp |
turbinado sugar, divided |
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| 2 tbsp |
unsalted butter, cut-up |
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| 2 tsp |
water |
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DIRECTIONS:
- Heat oven to 375`F with the rack in the lowest position. Place refrigerated rolled piecrust on a parchment-lined baking sheet. Leaving a 2in border, top with nectarines or peaches.
- Sprinkle with 2 tbsp turbinado sugar and butter. Fold the edges of the dough toward the center, overlapping slightly and partially covering the fruit.
- Brush the dough with water and sprinkle with 1 tbsp turbinado sugar.
- Bake until the juices are bubbling and the crust is golden (tent with foil if the crust browns too quickly), 35-40 minutes.
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