Fresh Nectarine Galette + Almond Whipped Cream

Ingredients

crust:

1 ¼ cup flour

1 stick cold unsalted butter

1 tablespoon sugar

½ teaspoon salt

4-5 tablespoon ice cold water

filling:

5 ripe nectarines, sliced thin

2 tablespoon cornstarch

1 tablespoon sugar

1 tablespoon lemon juice

1 tablespoon lemon zest

pinch of salt

1 tablespoon turbinado sugar

1 egg, lightly beaten

almond whipped cream:

1 pint heavy whipping cream

¼ cup powdered sugar

1 tablespoon mascarpone cheese

1 teaspoon almond extract

PREP TIME: 45 MINUTES | COOK TIME: 25-30 MINUTES | SERVINGS: 6-8

1.For crust: in a food processor, pulse the flour, sugar, and salt until combined. Add butter and pulse until mixture looks like fine breadcrumbs.

2. Pour into a very cold mixing bowl. (I place my bowl in freezer for 15 minutes before using) add 4 tablespoons of ice cold water to mixture and mix with your hands. Working as quickly as you can. Add another tablespoon of water if it seems too dry. Knead dough until it comes together and is smooth. Form into a round ball and wrap in plastic wrap. Chill in refrigerator for 30 minutes.

3. While dough is chilling, preheat the oven to 400.

4. Mix the nectarine filling together in a bowl, reserving the turbinado sugar and egg.

5. Once dough is chilled roll out onto lightly floured surface. Roll out to about 10-12 inches in diameter. Transfer to baking sheet.

6. Place nectarine mixture into center of dough, leaving about an inch or so around the edge. Gently fold the edges of the dough over the nectarine mixture, pinching together any open areas. Brush the dough with the egg wash and sprinkle with turbinado sugar.

7. Bake for 25-30 minutes or until golden brown. Let cool slightly and serve with almond whipped cream.

8. For the whipped cream, using a stand mixer or hand held, add all of the ingredients to the bowl. Mix on medium high speed until stiff peaks form.

Enjoy y’all!