This nectarine galette is another very summery dessert, easy to make and even easier to scoff. I served it to guests recently and it vanished in a matter of minutes.
Scattering the pastry with ground almonds and mixing the nectarines with cornflour helps soak up and thicken the fruit juices, avoiding the issue of a soggy bottom. Cooking the tart on a pre-heated baking tray also aids in keeping the pastry crisp.
Serve the nectarine galette warm or at room temperature, but please, not straight from the oven or fridge cold. It’s good with crème fraîche or vanilla ice cream.
300g puff or rough puff pastry
4 nectarines (no need to peel)
A good squeeze of lemon juice
1 tbsp of cornflour
2 or 3 tbsp ground almonds
Beaten egg, to glaze the pastry
Peach or plum jam, to glaze the fruit
Baby basil leaves, to garnish
Roll out the pastry between two sheets of baking paper to a circle about 28cm in diameter. Chill flat for 30m minutes. Turn the oven to 200C/180 fan/400F/Gas Mark 6 and put in a baking sheet to heat up.
Slice and stone the nectarines and toss with the lemon juice. Add the cornflour and stir gently until it’s dissolved.
Retaining the bottom sheet of baking paper, mark a 5cm border on your pastry without cutting all the way through. Scatter the central section with the ground almonds and arrange the sliced fruit on top, in concentric circles or whatever pattern takes your fancy.
Fold in the pastry edges, pleating as you go. Brush the border with beaten egg and sprinkle quite thickly with demerara sugar. Slide carefully onto the pre-heated baking tray and cook for 30-40 minutes, until the pastry is risen and golden.
Melt the jam with a small splash of water and sieve any fruit out. Brush it over the fruit to glaze. Just before serving, scatter over the baby basil leaves.