Add flour(s), sugar, salt and spices to the food processor. Short pulse a couple times until mixed. Open the lid and scatter butter over the dry ingredients. Pulse about 6-7 times. Drizzle ¾ of the water/vinegar over the mixture and cover. Pulse again until the mixture resembles coarse crumbs, about 4-5 times. Just enough liquid is the name of the flaky crust game. Squeeze the dough between your fingers; crumbs should stick but aren’t sticky. If the dough is dry and crumbles when squeezed, add water sparingly and pulse 1-2 more times. Depending on season and outside temperature, all water may or may not be used.
By Hand
Combine flour(s), sugar, salt, and spices in a medium bowl. Stir to combine. Add cut butter and coat with the dry mixture. Using a pastry blender, two knives, or your fingers—cut the butter into the dry. When the dough looks shaggy and the butter's well distributed, drizzle the water/vinegar in three stages. Just enough liquid's the name of the flaky crust game. Depending on season and outside temperature, all water may or may not be used. Dough's ready once squeezed between your fingers and the crumbs stick but aren’t sticky.
When consistency’s reached, pour the mixture onto a work surface. Avoid over handling the dough. Bring dough together, then flatten into a ¾" disk and wrap. Refrigerate for at least an hour or overnight.
Lightly flour your worksurface and rolling pin. Starting in the center, roll dough into a 12-13” circular shape. To avoid sticking and larger cracks, rotate the dough. Smaller and on the edge cracks are okay and will add character. If larger and in the middle appear, either carefully push/work the dough together or take scrap pieces and patch.
Transfer the dough to a Silpat or parchment paper fitted for your baking pan. Crack an egg, mix and brush the middle of the dough, sealing to prevent juices from making a soggy bottom. If wanting to use egg wash for the galette, save. Place the mat/parchment in the refrigerator until ready to fill with fruit.
In a medium bowl, combine nectarines, strawberries, blueberries, coconut sugar, cornstarch, orange juice, zest, almond extract, and spices. Mix gently until combined and set aside for 10 minutes.
Preheat oven to 400°F.
Remove dough from the refrigerator. Mix the fruit once more. Scoop and arrange fruit (sans drippy juices) into the middle as wanted, leaving 2” around the edge. I overlapped the nectarines in a circle, then filled the middle with berries. Carefully pull dough up and over the fruit, pinching to secure, pull and repeat another section until finished. Until we make our own, a video I find best for arranging fruit and folding edges.
Brush with cream or egg wash, sprinkle the crust with almonds and turbinado sugar, then place the pan on the center rack. Bake for 30-40 minutes. At the 15 minutes, rotate 180 degrees. When juices are slow to bubble and the crust is toasty golden, the galette is finished baking.
Transfer the pan to a wire rack and let cool/settle for at least two hours.
How do you prefer fresh fruit galettes - warm, room temperature, with ice or whipped cream? Do tell. All ways are good to me.
If dough has been refrigerated for over an hour, let stand five to ten minutes before rolling.
Dough can be made and refrigerated three days in advance.
Almond extract can be exchanged for vanilla.
Fruit can be interchanged, four cups is the golden number though. If using really juicy fruit like peaches or pears: increase the cornstarch to 1-1/2 to 2 tablespoons and before arranging the fruit, sprinkle about two tablespoons (fine ground nuts mixed with sugar or coconut) Anything to enhance the galette and further helps with a soggy bottom.