While we eat great dinners often around here, dessert is frequently neglected. It’s just too easy to pop out the door for a cupcake or a cone of gelato. But now, there are no more excuses. This three-ingredient fruit galette has changed dessert at our house for the better-and hopefully will at yours, too.
It requires virtually no prep, can be made with almost any fruit and is ready in just under an hour. By the time you prepare and eat your dinner, dessert is served!
We used nectarines, but simplicity means versatility, so substitute in whatever fruit strikes your fancy. We can’t wait to try it with apricots, but cherries, berries, and apples will yield just as decadent of a dessert.
The finished product is just as good as what you might find at your neighborhood bakery-sweet tender fruit and a not-too-sweet crust, crisp with sugar. Perfect for a summer BBQ or a quiet dinner at home!
Adapted from Real Simple.
Laura Ratliff and Ryan Smith are the authors of Smith & Ratliff (www.smithratliff.com), a New York City-based lifestyle blog. They write about food, cocktails, art, style and life in New York City. Follow them on Twitter: @smithratliff (http://www.twitter.com/smithratliff).
1 refrigerated rolled pie crust, (or homemade one!)
3 ripe, thinly-sliced nectarines, (or any stone fruit)
3 tbsp turbinado sugar
2 tbsp unsalted butter, cut up
1. Heat oven to 375 degrees with rack in the lowest position.
2. Place piecrust on a baking sheet. Top with the nectarines, leaving a border so you can fold the crust over later. Sprinkle with 2 tablespoons of the sugar and the butter. Fold the edges of the dough toward the center, slightly overlapping each other and partially covering the fruit. Brush the dough with a bit of water and sprinkle with remaining sugar.
3. Bake until the juices are bubbling and crust is golden, about 35 minutes.