At a glance
You're making beautiful individual fruit pastries from scratch, which means starting with a simple dough that needs time to chill. The trickiest part is caramelizing the raspberries to bring out their flavor, while the nectarines go straight into the galettes without extra cooking. Once everything's assembled and brushed with egg, they bake until golden—a rewarding project that comes together quicker than you'd expect.
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Make the dough
Mix together the pastry ingredients and knead by hand until you have a smooth dough.
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Let it rest
Wrap the dough in plastic wrap and chill in the fridge for an hour.
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Caramelise the fruit
Put the raspberries in a pan, sprinkle with 3 teaspoons of granulated sugar and a squeeze of lemon juice. Cook over medium heat until the raspberries release their juices and the sugar caramelises, about 5–8 minutes. There's no need to do this with the nectarines, as they don't release juice.
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