Nectarine Galette

Stone fruit is peak right now. I have been wanting to try another recipe for a tarte. This is Alice Water's recipe for an apple tarte that I made with nectarines instead. It uses much less flour and sugar than the Ina Garten version that I made previously and I think that I like it better.

Dough:
1 cup unbleached all-purpose flour
1/2 teaspoon sugar
1/8 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, just softened, cut in 1/2-inch pieces
3 1/2 tablespoons chilled water

Filling:
2 or 3 nectarines sliced thin
2 tablespoons unsalted butter, melted
5 tablespoons sugar

Glaze:
1/2 cup sugar

1. Mix flour, sugar, and salt in a large bowl; add 2 tablespoons of the butter.

2. Blend in a mixer until dough resembles coarse cornmeal. Add remaining butter; mix until biggest pieces look like large peas.



3. Dribble in water, stir, then dribble in more, until dough just holds together. Adjust with more flour if the dough is too sticky, more water if it is too dusty.



4. Flatten into a 4-inch-thick disk; refrigerate.



5. After at least 30 minutes, remove; let soften so it’s malleable but still cold. Smooth cracks at edges.

6. On a lightly floured surface, roll into a 14-inch circle about 1/8 inch thick. Dust excess flour from both sides with a dry pastry brush.



7. Place dough in a lightly greased 9-inch round tart pan, or simply on a parchment-lined baking sheet if you want galette-style. Heat oven to 400°F.

8. Overlap nectarines on dough in a ring 2 inches from edge if going galette-style, or up to the sides if using the tart pan. Continue inward until you reach the center. Fold any dough hanging over pan back onto itself; crimp edges at 1-inch intervals.





9. Brush melted butter over nectarines and onto dough edge.

10. Sprinkle 2 tablespoons sugar over dough edge and the other 3 tablespoons over apples.



11. Bake in center of oven until nectarines are soft, with browned edges, and crust has caramelized to a dark golden brown (about 45 minutes), making sure to rotate tart every 15 minutes.

12. Glaze: I just made a simple syrup with equal parts sugar and water heated until syrupy. I added some lavender blossoms too.

13. Remove tart from oven, and slide off parchment onto cooling rack. Let cool at least 15 minutes.