Nigella Lawson’s Nectarine and Blueberry Galette

Preheat the oven to 450°F.

Lay one half (1 sheet) of a 17.2-oz package of all-butter storebought puff pastry (measuring 9 ½ x 9 ½ inches) onto a baking sheet lined with baking parchment or Silpat. Using the point of a sharp knife, score a frame around the edge, about ¾ inch in.

In a small bowl, mix together 1 tablespoon plus 1 teaspoon apricot conserve (or low-sugar apricot jam) and 1 tablespoon plus 1 teaspoon of heavy cream. Paint or spread this on the pastry within the frame.

Cut 1 small nectarine into 12 segments. Arrange the nectarine segments with 2/3 cup of blueberries on top of the pastry. Sprinkle 1 ½ teaspoons of Demerara sugar before baking for 15 minutes.

Cut into squares and eat while still warm.

Makes 9 slabs.