Cook The Book: Nectarine And Walnut Galettes

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Serious Eats


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3/4 cup (3 1/4 ounces) plus 2 teaspoons all-purpose flour

2/3 cup (3 ounces) walnuts, divided

2 teaspoons plus 1 tablespoon (1/4 ounce) granulated sugar

1/8 teaspoon kosher or fine-grained sea salt

3 ounces (6 tablespoons, 3/4 stick) plus 2 teaspoons unsalted butter, chilled, divided

1 to 2 tablespoons ice water

1 teaspoon freshly squeezed lemon juice

Finely grated zest of 1/2 large lemon

3/4 pound fresh nectarines (2 to 3 medium), halved and pitted

2 tablespoons (3/4 ounce) firmly packed light brown sugar

1 extra-large egg yolk, at room temperature

1/2 teaspoon pure vanilla extract

1 ounce (2 tablespoons) unsalted butter, softened

1 tablespoon heavy whipping cream

1/4 cup apricot preserves

1 tablespoon amaretto, Cognac, or water

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