No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Nectarine and Hazelnut Galette

  • Prep:
  • Total Time:
  • Servings: 8
Nectarine and Hazelnut Galette

Source: Everyday Food, July/August 2011

Ingredients

  • 1/2 cup hazelnuts, toasted, loose skins rubbed off
  • 1/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons unsalted butter, room temperature
  • 1 large egg, lightly beaten
  • 1/2 teaspoon pure vanilla extract
  • 1 sheet frozen puff pastry, thawed
  • 2 pounds nectarines, halved, pitted, and cut into 1/4-inch slices (keep slices together)
  • 1/4 cup apricot preserves, warmed and strained

Directions

  1. Preheat oven to 400 degrees. In a food processor, pulse hazelnuts, sugar, and flour until finely ground. In a medium bowl, using an electric mixer, beat butter until light and fluffy, about 1 minute. Beat in egg and vanilla, then hazelnut mixture.

  2. Unfold pastry onto a parchment-lined rimmed baking sheet. With an offset spatula, spread hazelnut mixture on pastry, leaving a 1/2-inch border. Shingle nectarines over hazelnut mixture. Bake until pastry is golden and puffed and fruit is tender (if bubbles form in pastry, prick with a knife to deflate), 35 minutes. Brush fruit with preserves; let tart cool 20 minutes before serving.

Variations

Swap It: Use peaches in place of nectarines, or a mixture.

Related Topics