Description
A rustic and visually stunning Blackberry Nectarine Galette featuring a flaky, buttery pink peppercorn crust. This dessert balances the sweetness and tartness of fresh blackberries and firm nectarines, enhanced with lemon zest and juice, all encased in a tender homemade crust. Perfect for an elegant summer treat or a cozy autumn dessert.
Ingredients
Crust Ingredients
- 1 cup (2 sticks) unsalted butter, cold and cut into 1/4″ cubes
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon freshly ground pink peppercorns
- 1/4 cup ice cold vodka
- 2-4 tablespoons ice cold water
- 2 teaspoons salt
Fruit Filling
- 2 cups fresh blackberries
- 3-4 firm nectarines, pitted and sliced into 1/4″ slices
- 1/2 cup granulated sugar
- Zest of 1 lemon
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon tapioca starch
Egg Wash
- 1 large egg
- Splash of water
- Pinch of salt
- 1-2 tablespoons sparkling or sanding sugar
Instructions
- Prepare the crust dry mix: In a metal or ceramic mixing bowl, combine the flour, sugar, salt, and freshly ground pink peppercorns. If possible, chill this mixture for a couple of hours or overnight to enhance flavor and texture.
- Prepare the butter: Cut the cold unsalted butter into 1/4″-1/2″ cubes and return to the fridge to keep it firm until ready to incorporate.
- Mix the dough: Using a food processor, pulse the flour mixture with the cubed butter gently until the texture changes from silky to mealy; this usually takes only a few pulses. While pulsing, slowly add the vodka through the feed tube just until the dough begins to come together.
- Adjust hydration: Transfer the crumbly dough to a large mixing bowl. Test the dough’s hydration by squeezing a small fistful; if it doesn’t hold, add ice cold water 1 tablespoon at a time, folding the dough gently until it just comes together. Avoid overworking the dough. Keep ingredients cold throughout.
- Form dough disks and chill: Shape the dough into four disks for smaller 6″ galettes or two disks for larger 10″ galettes. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour. Dough can be frozen for up to two months and thawed overnight in the fridge before use.
- Prepare fruit filling: Pit and slice nectarines into 1/4″ slices and place in a bowl. Place blackberries in a separate bowl or combine them if desired. Divide sugar and lemon zest evenly between the bowls or mix all fruit and sugar together.
- Toss fruit with lemon and tapioca: In a small bowl, whisk lemon juice and tapioca starch together, then toss with the fruit. Let sit for at least 20 minutes to allow juices to release and be absorbed, enhancing the filling’s thickness.
- Roll the dough: On a floured surface, roll smaller dough disks into 8″ rounds or larger disks into 14″-15″ rounds.
- Assemble galettes: Layer or spread the nectarines and blackberries over the center of each pastry round, leaving a 2″ border for small galettes or 3″ for large ones. Carefully fold and pleat the dough edges over the filling, creating natural pleats approximately every 2 inches around the perimeter.
- Chill before baking: Preheat the oven to 375°F (190°C). Place galettes on lined baking sheets and chill them in the fridge for 20 minutes to ensure the crust sets properly.
- Apply egg wash and sugar: Whisk the egg, water, and salt in a small bowl. Lightly brush this mixture over the dough edges and sprinkle with sparkling or sanding sugar for a decorative, crunchy finish.
- Bake the galettes: Bake for 35-40 minutes, rotating the pans halfway through. The crust will become a deep golden brown and the fruit soft and bubbling.
- Cool and serve: Allow the galettes to cool before slicing into wedges. Serve alone or with fresh whipped cream or ice cream for an indulgent dessert experience.
Notes
- Chilling the dough after preparation helps develop a flakier crust and prevents shrinking during baking.
- Using vodka in the dough prevents gluten from overdeveloping, resulting in a tender crust.
- Adjust water carefully to avoid overly wet or dry dough; the dough should just hold together without excessive kneading.
- Layer fruit separately in galettes for a visually appealing, textured look.
- After baking, let galettes cool completely to allow filling to set and avoid runny slices.
- Frozen dough can be stored up to two months and thawed in refrigerator overnight before use.
- Pink peppercorns add a subtle floral and peppery note that complements the fruit’s sweetness.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
