Apple raspberry gallete with white nectarine sauce

Corn meal påte brisée 

• 2 cups all-purpose flour
  
• 1/2 cup cornmeal (finely ground if possible)
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 sticks cold butter
• 1/2 c cold water

Filling for 2 Galettes:

• 6 thinly sliced apples
• 3 cups raspberries
• 3/4 cup sugar
• juice of one lemon
• 3 tablespoons corn starch (despite my harsh feelings for the stuff)
• 1/2 cup chopped almonds
• 4-6 tablespoons white nectarine sauce 

A little beaten egg (or milk) and sugar for the top. 

Put flour, cornmeal, salt, sugar and butter in a food processor, pulse until the butter is pea sized. Add the water until it starts to come together. Put this on a counter, divide it in two. Roll each ball of dough out into a large 12-14 inch round and refrigerate for an hour. 

Preheat over to 375 °F 
Mix apples, sugar, lemon juice, corn starch and almonds in a bowl, once this is mixed add the raspberries and lightly mix. I of course used raspberries from Heidi's Raspberry Farm you pick. That's my mom, the u-picks at her field are one of my favorite parts of summer! 

Spread two or three tablespoons of jam in the center of each dough round. I used Urban Orchards White Apricot Sauce. On a cookie sheet with parchment paper put the fruit sugar mixture in the center of each round, leaving a couple inches of dough around the edge. Fold the edge of dough up around the fruit so it holds it in a bit. Brush the edge with egg or milk and sprinkle with sugar. 

Pop this in the over for about an hour, until it is golden and the juices are bubbling!

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