It’s a bit early for nectarines, but I saw them and had to have them. Sure they aren’t in season, nor are they at their very best in flavor, but who cares because the strawberries carry this dessert.
Now all I can imagine is how really great this will be when nectarines are finally in season.
Of course I could have thrown all the fruit in the pate brisee and kept the form free-flowing, but I decided to try making it in a pie pan after seeing it done on Martha Bakes. And I’m so glad I did because take a look at how perfectly shaped it is.
I’m keeping this one super short, because I am seriously nodding off as I write this post. That’s what happens when you sleep with a baby sling on your chest, sitting straight up for four nights, not to mention I got about 8-10 hours of sleep in four days—more on this coming soon.
Strawberry and Necttrarine Galete Recipe
YIELD: Serves 4-6
Ingredients:
Pate brisee:
- 1 3/4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter chilled and cut into small pieces
- 1/4 to 1/2 cup ice water
Filling
- 6 oz. strawberries, sliced
- 6 oz. nectarines, (about 3 nectarines)
- 3 tablespoon sugar
- 1/3 cup apricot jam
- 2 tablespoon vodka
