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Delicious Brown Butter Nectarine Almond Galette

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A charming blend of nutty brown butter crust, juicy nectarines, and toasted almond crunch, this easy homemade galette is perfect for a quick and impressive dessert.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour, sifted
  • 1/4 cup (56g) unsalted butter, browned and cooled
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 3–4 tablespoons ice water
  • 3–4 ripe nectarines, thinly sliced (about 1 pound or 450g)
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract (optional)
  • 1/3 cup (35g) sliced almonds, toasted
  • 1 tablespoon brown sugar
  • 1 tablespoon unsalted butter, melted
  • 1 egg, beaten
  • Coarse sugar for sprinkling (optional)

Instructions

  1. In a small saucepan over medium heat, melt 1/4 cup unsalted butter. Stir frequently as it foams and then turns golden brown with a nutty aroma (about 4-6 minutes). Remove from heat and let cool slightly.
  2. In a large bowl, whisk together flour, 2 tablespoons sugar, and salt. Slowly pour in the cooled brown butter, mixing with a fork until mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time, mixing gently until dough just comes together. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. Slice nectarines thinly (about 1/4-inch slices). In a medium bowl, toss with 1/4 cup sugar, cornstarch, lemon juice, and vanilla extract if using. Set aside to macerate.
  4. Heat a dry skillet over medium heat. Add sliced almonds and toast, stirring constantly, until golden and fragrant (about 3-4 minutes). Remove from heat and stir in brown sugar and melted butter. Set aside to cool.
  5. On a lightly floured surface, roll chilled dough into a roughly 12-inch circle, about 1/8-inch thick. Transfer to a parchment-lined baking sheet.
  6. Spread nectarine mixture evenly over dough, leaving a 2-inch border around edges. Fold edges up over fruit, pleating gently to form rustic crust.
  7. Sprinkle toasted almond mixture over exposed nectarines inside crust. Brush folded edges of dough with beaten egg and sprinkle with coarse sugar if desired.
  8. Bake at 375°F (190°C) for 35-40 minutes, or until crust is golden and fruit is bubbly. Tent loosely with foil halfway through baking if crust edges brown too quickly.
  9. Let galette cool on baking sheet for at least 20 minutes before slicing. Serve warm or at room temperature.

Notes

Use King Arthur Flour for best crust texture. For gluten-free, substitute with gluten-free flour blend. Toast almonds in a dry pan for best flavor. If crust edges brown too fast, tent with foil. Dough can be made up to 2 days ahead and chilled. Freeze unbaked galette for up to a month and bake from frozen with extra time.

Nutrition

Keywords: brown butter, nectarine, almond, galette, dessert, easy, homemade, fruit tart, toasted almonds

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