When my husband and I hit the road, we often make little stops at farmstands and country markets and load up on jams, chutneys, and honey. On this past trip, I grabbed a huge jar of ‘Brandied Peaches’. Motivated to not have this gem sit in my pantry, I decided to make some rustic peach tartlets when I got home with the peach mixture.
Using it as a base on my tartlet crust, I added layers of fresh nectarines. I could have used peaches, but the nectarines were firmer and I thought they would hold up better in the baking process. I was pleased with how they came out and they were ridiculously delicious. However, you may use ANY fruit you have to make this tartlet (berries, apples, peaches, etc) and I promise you it will be phenomenal.
Showcase peak-season stone fruit with these rustic, spiced nectarine galettes. A flaky, spiced shortcrust balances a layer of sweet peach jam topped with fresh, tart nectarines—delivering bakery-quality results with minimal effort.
Ingredients
Spiced Crust:
- 2 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 8 tbsp (1 stick) cold unsalted butter, cubed
- 2 egg yolks
- 1/4 cup whole milk
Filling & Assembly:
- 6 tbsp peach jam (about 1 tbsp per tartlet)
- 4 ripe nectarines, pitted and thinly sliced
- 1 tbsp coarse sugar for sprinkling (optional)
- 1 tbsp milk or egg wash for brushing (optional)
Instructions
- Make the dough: In a food processor, pulse the flour, sugar, salt, cinnamon, cardamom, and nutmeg until blended. Add the cold cubed butter and pulse until pea-sized crumbs form.
- Bring it together: Whisk the egg yolks and milk in a small bowl. Pour into the processor and pulse just until the dough begins to clump together.
- Chill: Turn the dough onto a lightly floured surface, gather into a smooth disk, and divide into 6 equal portions. Shape each into a ball and chill in the refrigerator for at least 15 minutes.
- Prep the oven: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- Roll and fill: On a lightly floured surface, roll each chilled ball into a 6- to 7-inch circle. Spread 1 tablespoon of peach jam across the center of each round, leaving a 1-inch border. Fan the nectarine slices over the jam.
- Shape and bake: Fold the bare crust edges up and over the fruit, pleating gently to create a rustic rim. Brush the crust edges with milk or egg wash and dust with coarse sugar. Bake for 22–28 minutes until the pastry turns deep golden-brown and the fruit bubbles.
- Cool and serve: Let rest on the baking sheet for 20 minutes before serving.
Baker’s Notes
- Fruit Swaps: Peaches, plums, and apricots work seamlessly without altering bake times.
- Tender Crust: Avoid overworking the dough once the wet ingredients are added; minimal handling guarantees a flaky, melt-in-your-mouth crust.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days; re-crisp in a 300°F (150°C) oven for 5 minutes.
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