Growing up in the 80s and 90s I was a dedicated watcher of Beverly Hills 90210 and Saved By The Bell. I still enjoy watching old episodes on Netflix. So it just made sense that when Tiffani-Amber Thiessen signed up with the Cooking Channel that I would love her show Dinner At Tiffani’s. I rarely watch a cooking show where I would want to make and eat what they are making. Every episode of hers I would love to make and eat all of it. It’s always simple ingredients with a little flare for everyday cooking and small get togethers. One thing that she made that I have been wanting to try is her cardamom Nectarine Galette with Coconut Whip Cream. I decided for this challenge that I would make a version of this with my own flair added to it.
I personally enjoy the crust more that the filling when I have pie. That is why galettes are perfect for me. More crust that’s filling, even though the filling is absolutely delicious. I served it with vanilla bean cinnamon ice cream since the store I went to didn’t have heavy whipping cream or already made whipping cream. Grrrr… The ice cream worked just as well though.
Pastry (Tiffani’s Recipe)
1 cup crisco shortening
1/4 cup coconut oil, melted
1 cup sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
2 1/2 cups flour
Coconut sugar for sprinkling
1 1/2 pounds nectarines, fresh and sliced
2 tablespoons almond flour
2 tablespoons bakers sugar
1 teaspoon nutmeg
1/8 teaspoon salt
1 tablespoon lemon juice, fresh
1/2 teaspoon vanilla paste
1. In a stand mixer add crisco, coconut oil, sugar and salt. Beat until light and fluffy.
2. Add 1 egg and vanilla. Combine.
3. Slowly add flour 1/2 cup at a time.
4. Remove your dough ball and place on to plastic wrap. Flatten your dough a little and shape it into a disc. Wrap up and place in the fridge for at least 30 mins.
5. In a bowl combine flour, salt, nutmeg and sugar.
6. Then add nectarines, lemon juice and vanilla bean paste. Combine.
7. Divide the dough in half and put one half back in the fridge or freezer for later use. Place the other half on the counter for 15 minutes to rest.
8. Place the dough in between 2 sheets of parchment paper and roll out to form a 14 inch circle. Peel of the top piece of parchment paper.
9. Empty the filling in the middle of the crust and spread out toward the edges but leaving about two inches without filling.
10. Then gently start folding over your unfilled edges over the filling but leaving the middle exposed. Leave your pastry on the bottom parchment paper and place on a baking sheet.
11. In a small bowl add egg and a tablespoon of water and mix together. Brush on top of pastry and then sprinkle with coconut sugar.
12. Preheat oven to 400F.
13. Bake for about 20 minutes and then rotate the baking sheet in the oven and bake for another 20 minutes. Bake until golden brown.
14. Remove and let cool. Serve with ice cream or whip cream.