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Summery Sweet and Tart Nectarine and Plum Galette with a touch of a mild nutty flavor added to a Homemade Buttery, Flaky Pistachio Nut Crust. A Simple Fruit Dessert with a Beautiful play on Colors and Texture.

Nectarine and Plum Pistachio Galette


  • Author: URBAN BAKES
  • Prep Time: 40 minutes
  • Cook Time: 35 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 12 inch galette, 9 servings

Description

Summery Sweet and Tart Nectarine and Plum Galette with a touch of a mild nutty flavor added to a Homemade Buttery, Flaky Pistachio Nut Crust. A Simple Fruit Dessert with a Beautiful play on Colors and Texture.


Ingredients

 

CRUST

1 1/2 cups all-purpose flour

1/4 cup unsalted pistachios, shelled and coarsely minced

1 teaspoon granulated sugar

1/4 teaspoon salt

1/2 cup unsalted cold butter, sliced or cut in 1 cm cubes 

1 large egg yolk

4 to 5 tablespoons cold water

FILLING

1/4 cup granulated sugar

3 tablespoons pie filling enhancer

1/4 teaspoon ground cinnamon

6 to 8 nectarines, pitted and sliced

6 to 8 plums, pitted and sliced

1 tablespoon lemon juice 

2 tablespoons unsalted butter, cut in 1 cm cubes

1 tablespoon granulated sugar

1/4 cup unsalted pistachios, shelled and coarsely minced


Instructions

 

  1. In a medium bowl, whisk together flour, pistachios, sugar and salt. Toss in butter and coat with flour mixture. Using a pastry blender or long-tined fork, cut in butter and egg yolk until the mixture becomes crumbly about the size of small peas. Add water 2 tablespoons at a time and continue to cut into the flour mixture until a dough forms and is able to leave the sides of the bowl becoming one cohesive mass of dough.
  2. Shape dough into a flattened disk. Cover tightly with plastic wrap and allow dough to chill in the refrigerator for 30 minutes.
  3. Meanwhile in a large bowl, whisk together sugar, Pie Filling Enhancer and cinnamon.  Note: if using all-purpose flour as a thickener, add an additional 1/4 cup sugar; set aside.  Toss in nectarines and plums.  Sprinkle with lemon juice, gently mix; set aside.  
  4. Heat oven to 425°F and line a large baking sheet with parchment paper or a silicon baking mat; set aside.
  5. Once dough has chilled, lightly flour a clean and dry surface.  Roll dough into a 12×8-inch rectangle, about 1/8 inch thick.  Use remaining scraps to fill in any gaps or tears of the rolled out dough.  With the aid of a large bench scraper, transfer the sheet of dough onto the prepared baking sheet.  Gently roll the edges inward and lightly pinch the seam of dough together to create a border.
  6. Of the same fruit, grab slices that are about the same size and begin to lay the fruit starting from the center and work towards the borders.  When laying the fruit closest to the borders, use smaller slices to fill in the gaps.  Alternating colors and angles when laying the fruit will create a more dynamic aesthetic. Sprinkle 2 tablespoons of cubed butter over the filling.  Brush coat the edge of the dough with water and sprinkle 1 tablespoon of sugar.  Sprinkle remaining pistachios over the galette.
  7. Bake 30 to 40 minutes or until the crust is golden brown and the fruit is tender. Allow galette to cool on a wire rack for 1 hour before serving.  ENJOY!

Notes

For optimal texture, best to use fresh fruit just before it’s ripe.  Ripened fruit will become too soggy to manage after being mixed into the sugar-filling and may not hold its shape as nicely.

  • Cuisine: American
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