You can make this in just 15 minutes, put it in the oven and enjoy with some vanilla ice cream!
I wanted to try the local plums this time. They're small but sweet and a bit tart. Perfect combination
with the nectarines.
FOR THE CRUST
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) unsalted butter chilled and cut into small pieces
1/4 cup ice water
In the bowl of a food processor, combine the dry ingredients. Add the butter and process until the mixture resembles coarse meal.
With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky.
Make the dough into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour.
MAKE THE GALETTE
2 tablespoons flour
1/4 cup light brown sugar
1 recipe of pate brisse, rolled into a 14-inch circle and chilled
1 pound ripe nectarines (about 3 large)
1 pound small plums
Preheat the oven to 400 degrees. Toss all the ingredients together.Remove the pre-rolled dough from the refrigerator and add the plum and nectarine mixture evenly over the pastry, leaving a 1 1/2 to 2-inch border uncoated.Rotate the tart while folding the border of exposed dough up and over itself in a rustic manner. Bake in the lower third for about 45 to 50 minutes, until the crust is well browned and its edges are slightly golden. Serve warm, with vanilla ice cream.
Since getting to Bogota I've been having an affair with local ingredients.
The strawberries are the sweetest, and the blackberries are tart but still sweet.
Cooking and baking with these fruits is a real pleasure.
I have published the recipe for this sorbetto on the Steller app. If you're not familiar with Steller, go check it out. It is a great app to publish your photo stories. I love it!!! You can find me HERE!
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