Stone fruits are still at the markets, and lots of those fruits are grown locally, which makes them extra sweet. I got the idea of making this galette from Williams-Sonoma: New Flavors for Desserts, where it is just made with apricots. I added nectarines and peaches to the recipe. The combination of the three fruits gave the galette a good mix of sweet and tartness.
The recipes in the book are categorized by season, and are inspired by what you will find on farmers' markets. The majority of the recipes are fruit desserts, often with a new twist, like adding an unusual herb or spice. Each recipe has a beautiful photograph, and you will also find information about the ingredients.
Apricot-Nectarine-Peach and Almond Galette
adapted from Williams-Sonoma: New Flavors for Desserts
2 cups (200g) all purpose flour
½ cup (45g) ground almonds
3 tablespoons sugar
pinch of salt
¾ cup (170g) butter, cold
2 tablespoons cream cheese
1 egg yolk
½ teaspoon almond extract
4-6 tablespoons ice water
1 tablespoon lemon juice
½ (100g) cup sugar
6-7 tablespoons apricot jam
3 tablespoons sliced almonds
In a food processor, or by hand, mix together the flour, ground almonds, sugar and salt. Add the butter in small cut pieces and the cream cheese. Whisk together the egg yolk and the almond extract and also add it to the dough. Add as much ice water as you need to bring the dough together. Refrigerate for about an hour.
Preheat the oven to 375 degrees Fahrenheit (190 Celsius) and line a baking sheet with parchment paper.
Wash and dry the fruit and slice them thinly. Mix together in a bowl with the lemon juice and sugar.
Roll out the dough on a lightly floured surface to about 15-16 inches (40cm) in diameter. Lay it on the baking sheet and spread the apricot jam over the dough, leaving a little border uncovered. It will be easier to spread, if you slightly warm up the jam.
Arrange the fruit slices on top of the dough and fold the edges over the fruit, leaving the galette open in the middle. Whisk the egg with a tablespoon of water and brush the dough with the mixture. Sprinkle with the sliced almonds.
Bake for about 35-45 minutes until browned. Let cool completely on a wire rack.
Enjoy and Guten Appetit!