For the crust

1. Place the flour, sugar and salt and ground pink peppercorns in a metal or ceramic mixing bowl with high sides and mix together. If you plan ahead and have time for it, chill the mix for a couple of hours or even overnight.
2. Cut the butter into 1/4"- 1/2" cubes and put back in the fridge to firm back up for a few minutes.
3. If you have a food processor, you can use it to mix the pie dough. Place the flour mixture and cubed butter in food processor. Gently pulse until the flour changes from silky to mealy; this should only take a handful of pulses so watch it carefully.
4. While pulsing, gently pour the vodka through the feed tube just until combined. At this point, I like to turn the crumbly dough into a large mixing bowl to check the hydration level of the dough by gathering a small fistful; if it holds together, it’s ready. If it is dry or crumbly, slowly add the remaining water, 1 tablespoon at a time, using a pastry blender (or the butter knife method). Test the dough by pinching it occasionally.
5. *Be careful to add only as much water as it takes to combine the dough into a ball or disk. The exact amount of water can vary depending upon the moisture content of the flour, the quality of the butter, and the weather. When it has the proper amount of water, the dough will come together without much effort or deliberate packing. If you need to add more water, make sure the ingredients are still cold.
6. Form the dough into four disks for smaller 6" galettes or two disks for larger 10" galettes, wrap them individually in plastic. Chill for at least 1 hour before rolling and forming. If you don't plan on using the dough on the day you prepare it, you can store the dough in the freezer. If it sits in the refrigerator too long, it could start to turn a grayish color. This dough will last at least a couple of months if wrapped up tightly in the freezer. Defrost the frozen dough overnight in the fridge before using.

For the Blackberry Nectarine Fruit Filling

1. Pit and slice the nectarines into 1/4" slices and place in a bowl.
2. Place the blackberries in another bowl. Or combine in 1 bowl, I like the look of layering the fruit separately in the galette so I prep the nectarines and blackberries in different bowls.
3. Divide the sugar and lemon zest evenly between the two bowls and sprinkle on both, or mix it all together if combining fruit in a single bowl.
4. In a small bowl whisk together the lemon juice and tapioca and then toss with the fruit bowl(s).
5. Allow the fruit to sit for at least 20 minutes while you roll out the dough, this allows the fruit juices to release and be absorbed by the tapioca.

Shaping the galettes

1. Roll the smaller dough disks into 8" rounds or the larger disks into 14"-15" rounds.
2. Gently layer or spread the nectarines and blackberries over the center of the pastry rounds as desired, leaving a 2" border for small galettes or a 3" border on larger galettes, all the way around.
3. Carefully lift and fold the edge up and over the filling, allowing the dough to naturally pleat at 2 inch intervals as you fold. It should pleat around 8 times as you work your way around.
4. Preheat the oven to 375° and chill the galettes for 20 minutes before baking.
5. Place the galettes on lined baking sheets, two small galettes/sheet or one large galette/sheet.
6. Whisk the egg, a splash of water and pinch of salt together in a small bowl. Lightly brush the mixture over dough.
7. Sprinkle with sparkling sugar.
8. Bake for 35-40 minutes, rotating the pans halfway through. The crust should be a deep golden brown and the fruit should be soft.
9. Allow to cool before serving. Slice into wedges to serve. Tastes great with fresh whipped cream or à la mode.