Nectarine Blueberry Galette
This Nectarine Blueberry Galette is a rustic fruit tart that you can make in no time. Juicy summer fruit baked with ready made pastry makes a delicious impressive dessert. Serve it warm with a scoop of ice cream or a dollop of vegan creme fraiche for the best summer treat.
Equipment
- Baking tray
Ingredients
- 1 375g Shortcrust pastry
- 2 Tablespoons Ground Almonds
- 1 Tablespoon Cornflour
- 5 Nectarines, stoned and sliced
- 120 gms Blueberries
- 2 Tablespoons Brown sugar
- 2 Tablespoons Dairy free milk
- 50 gm Sliced almonds
- 2 Tablespoons Apricot jam
- 1 Tablespoon Icing sugar
Instructions
- Preheat the oven to 400°F/200°C.
- Open the roll of pastry on a layer of baking parchment on the baking tray
- Mix the cornflour and ground almonds and spread on the pastry leaving a 4cm gap around the edges.
- Mix the fruit together with the sugar and place on top of the cornflour and almonds
- Brush the pastry edges with the milk and fold in over the fruit.
- Brush the pastry with the milk and sprinkle with the sliced almonds.
- Bake for about 40 minutes, rotating the baking sheet halfway through, or until the galette is golden. Remove from the oven and set aside on a wire rack to cool before serving.
- Warm the jam, stir until smooth and glaze the fruit filling with it using a pastry brush
- Dust with the icing sugar to finish.