Neither do I. Not in the least. However, as a cook, I believe it is a necessity to at least try and become somewhat of a decent baker. I think it may be that I don’t have an affinity for sweets…but either way, I have a recipe that worked for me!! And it will work for you too.
While researching recipes on my new favourite blog Smitten Kitchen, I came across a Nectarine and Blackberry Galette. Seeing as how crust was not the main ingredient, I thought I’d give it a try. (Everyone always warns you to beware of the pie crust, but how are you going to learn if you don’t try?? – and fail a couple of times)
Here is the recipe, along with my original photos and my own directions. Let me know what you think!
Adapted from Martha Stewart
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/2 cup ice water – add 1 tablespoon at a time if you need more
Using your food processor with the dough blade, add the flour and salt, pulsing to combine. Add butter and process until the dough looks like this:
With processor running, add ice water slowly until dough is no longer crumbly and attaches.
Transfer dough to work surface, dividing in half to save half for a later date. Refrigerate 1 hour before moving on to the Nectarine and Blackberry Galette portion of the recipe.
Nectarine and Blackberry Galette
Adapted from Bon Appetit, July 2002
Makes one medium galette, good for 6 to 8 people
1/2 recipe pâte brisée (above)
1/4 cup sugar
1 1/2 teaspoons cornstarch
3 medium nectarines, each pitted and cut into 16 slices
1/2 -pint basket blackberries
1/4 teaspoon vanilla extract
1 egg, beaten to blend (for glaze)
Roll out dough on floured parchment paper until the dough is in a 12-inch round shape. Refrigerate for about 30 minutes.
Stir sugar, cornstarch, fruit, and vanilla into bowl and let stand for about 15 minutes.
Preheat oven to 375°F. Take dough out of the fridge and let come to room temperature while placing the parchment paper on a baking sheet.
Spoon fruit onto dough in a 9-inch layer.
Brush the outside edge of the dough with egg glaze.
Pinch dough every two inches and fold over onto fruit. Brush the topside of the dough with egg glaze.
Bake for about 55 minutes until fruit is bubbling out the sides and crust is golden brown:
Just so you know, the goal for this is NOT perfection. Enjoy the juice oozing out the side, and the crust not being perfect…at least until we can get this baking thing down pat.