YOUR HOME MAGAZINE® | 43
For the dough: Put the flour and salt in a food processor and pulse to blend. Add half the
butter and pulse just until the fat is evenly distributed and coated with flour. Add the
remaining butter and pulse a few times, just until it is coated with flour. There should still
be pieces of flour-coated butter. Transfer the mixture to a bowl.
Drizzle in the ice water while tossing with a fork, adding water just until the mixture
begins to come together. Gather the dough with your hands and knead gently if
necessary to get it to hold together. Resist the temptation to add more water. Handling
the dough as little as possible, shape it into a thick disk like a hamburger patty, then wrap
it in plastic wrap and refrigerate until chilled, at least two hours or up to one day.
Preheat the oven to 425°F. If you have a baking stone, put it in the oven on the middle
rack to preheat for at least 45 minutes.
Remove the dough from the refrigerator about 10 minutes before you are ready to
roll it so it can soften slightly to make rolling it easier. Unwrap the dough and place it
between 2 sheets of parchment paper at least 16 inches square. With a rolling pin, flatten
the dough into a 15-inch circle.
Occasionally lift the top sheet of parchment and lightly flour the dough to prevent
sticking, then replace the parchment and invert the dough so the bottom sheet is on top.
Peel back that sheet of parchment and lightly flour the dough, then replace the parchment
and continue rolling.
When the circle is large enough, remove the top sheet of parchment and transfer the
dough, still on the bottom sheet of parchment, to a rimless baking sheet.
For assembly: Working 2 inches from the edge of the dough, place the nectarine slices
in concentric rings. Scatter the raspberries evenly over the nectarines. Sprinkle the fruit
with the granulated sugar.
Using a palette knife to help you lift the dough off the parchment, gently fold the
uncovered edge of the dough over the fruit to make a wide, rough-edged rim. Make sure
there are no cracks in the dough for juices to seep through. Brush the rim with the egg
wash, then sprinkle the rim with the sparkling sugar. With scissors, cut off the exposed
parchment paper.
Baking and serving: If you have a baking stone in the oven, slide the galette, still on the
bottom sheet of parchment, directly onto the stone. If you do not have a baking stone,
bake the galette on the rimless baking sheet. Bake until the crust is golden and the
nectarines are juicy, about 50 minutes. Slide the galette onto a rack to cool slightly. To
serve, slide it from the rack onto a cutting board and cut into wedges. Serve warm.
Preheat oven to 350°F.
For the filling: In a medium saucepan, whisk together 1 cup
sugar, flour, cornstarch, and salt. Stir in water, lemon juice and
lemon zest. Cook over medium-high heat, stirring frequently,
until mixture comes to a boil. Stir in butter. Place egg yolks
in a small bowl and gradually whisk in ½ cup of hot sugar
mixture. Whisk egg yolk mixture back into remaining sugar
mixture. Bring to a boil and continue to cook while stirring
constantly until thickened. Remove from heat. Pour filling
into baked pastry shell.
For the meringue: In a large glass or metal bowl, whip egg
whites until foamy. Add sugar gradually, and continue to whip
until stiff peaks form. Spread meringue over pie, sealing the
edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is
golden brown. Serve and enjoy!
raspberry & nectarine galette
lemon meringue pie
Dough:
2 cups unbleached all-purpose flour
¾ tsp. kosher or sea salt
½ cup plus 7 tbsp. unsalted butter,
chilled, cut into small pieces
About ¼ cup ice water
Filling:
1½ pounds nectarines, halved, pitted,
and sliced lengthwise
½ pint raspberries
3 tbsp. granulated sugar
1 large egg yolk whisked with 1 tsp.
water, for egg wash
1 tbsp. sparkling sugar
1 cup white sugar
2 tbsp. all-purpose flour
3 tbsp. cornstarch
¼ tsp. salt
1½ cups water
2 lemons, juiced and zested
2 tbsp. butter
4 egg yolks, beaten
1 9 inch pie crust, baked
(see pg. 40 for crust recipe)
4 egg whites
6 tbsp. white sugar