Rustic Apple Nectarine Galette

Wanting to use up some extra apples I had in my fruit bowl, I pulled out my friend Maureen’s pie pastry recipe and went to work on creating this galette.  It’s simple, and I added a little ground almond just to try something new.  Maureen’s pie pastry recipe is guaranteed to be flaky and tasty!

What you need for the crust: (enough for 2 galettes – you can keep half in the freezer)

2 & 1/2 cups flour

1 cup cold lard

1 &1/2 teaspoons brown sugar

1/2 teaspoon baking powder

3/4 teaspoon salt

1 egg, slightly beaten

1 & 1/2 teaspoons vinegar

9o mL ice-cold water

What you need for the filling:

2 apples

1 nectarine – unripe is fine

1 tablespoon brown sugar

1 tablespoon flour

1/2 teaspoon chopped rosemary plus a sprig for the top

1/2 teaspoon vanilla extract

2 tablespoons ground almonds

2 teaspoons sugar

What you do for the crust:

1.  Cut the lard into the dry ingredients(flour, brown sugar, baking powder and salt).  I get in there with my hands, working the lard in until it is in pea-sized pieces.

2.  Beat the egg, then pour about half of it into another small bowl – this will be reserved for brushing on top of the pastry.  Add the 1/2 egg, vinegar and some of the cold water.  Mix with a wooden spoon until there are no more crumbly bits.  You can turn it out onto the counter the work the flour in a bit.  Wrap in plastic wrap and refrigerate for about an hour.  You can keep it in the fridge for a few days, or in the freezer for a few weeks.  Just make sure it comes out early enough to be workable.

What you do for the filling:

1  Peel the fruit, then slice it thinly.  Combine in a bowl with the flour, brown sugar and rosemary.  Add the vanilla extract and mix it in.

2.  Take the dough out of the fridge about 10 minutes before you need to roll it.  Sprinkle some flour on the counter before placing the dough on the counter.  Roll it out into a rough circle until it is about 1 cm thick, working the edges with your fingers if they become jagged.  Transfer the dough round to a baking pan.

3.  Sprinkle the crust with the almond and sugar.  You don’t need to sprinkle near the edges, as these will be folded up.

4.  Arrange the fruit on top of the crust, then fold the edges over the top.  Brush the crust with the reserved egg. Place a sprig of rosemary on top.

5.  Bake at 450F for 40-45 minutes.  Check in half was through to see if it is browning too fast.  If so, just throw a piece of foil over the top.

I served mine with a little vanilla-caramel ice cream, but whipping cream would be great too, or just on its own.

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