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Cut the nectarines in half, then cut each half in thirds or quarters depending on the size of the fruit. It is best to have the fruit slices about 1/2-inch wide, (12 mm).
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Add the sliced fruit to a medium mixing bowl, then add the cleaned blueberries.
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Slice each dried apricot into 1/4-inch (8 mm) pieces, then add the apricots to the bowl with the fruit.
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Add the lemon zest and lemon juice to the fruit, then add the sugar and cornstarch. Carefully mix the fruit until evenly combined and the fruit looks glossy.
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Take the baking sheet with the galette dough out of the refrigerator and place on the counter.
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Pour the fruit mixture onto the center of the galette dough, leaving a 2-inch (5 cm) border of pastry dough around the fruit. Adjust the fruit filling to be centered on the galette dough.
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Fold the rim of the galette dough over the fruit filling and crimp the dough together to make it lay flat over the fruit filling.
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Baste the rim of the galette dough with the melted butter, then pour any extra butter over the fruit filling.
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Sprinkle sugar around the rim of the galette.
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Place the galette on the center rack in a preheated oven and bake for 40 minutes or until the juices are very bubbly. The juices of the fruit filling should be vigorously bubbling and the crust evenly browned when it is done.
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Once done, place the baking sheet with the galette on a cooling rack and completely cool.
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When cooled, using a large spatula, loosen the galette from the parchment paper. Lift the parchment paper with the galette off the baking sheet, supporting the galette with your hand or spatula and place on your serving plate. Carefully pull out the parchment paper from underneath the galette on the serving plate using the spatula as support.
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Serve the galette at room temperature.
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Fruit galettes are best eaten the same day it is made.