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Perfect Nectarine Galette Recipe with Creamy Almond Frangipane Easy and Homemade

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A flaky crust galette filled with creamy almond frangipane and juicy nectarine slices, perfect for summer gatherings or a cozy brunch. This recipe balances richness and freshness with simple ingredients and an approachable method.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour, sifted
  • 1 tbsp granulated sugar (optional)
  • 1/4 tsp salt
  • 8 tbsp (115g) unsalted butter, cold and cubed
  • 3 to 4 tbsp ice water
  • 1/2 cup (50g) almond flour, finely ground
  • 4 tbsp (57g) unsalted butter, softened
  • 1/3 cup (65g) granulated sugar
  • 1 large egg, room temperature
  • 1/2 tsp almond extract
  • 1 tbsp (8g) all-purpose flour
  • 3 medium fresh nectarines (about 400g), thinly sliced
  • 2 tbsp granulated sugar
  • 1 tbsp fresh lemon juice
  • 1/4 tsp ground cinnamon (optional)
  • 1 egg beaten with 1 tbsp water (egg wash)
  • 1 tbsp turbinado sugar or coarse sugar
  • Powdered sugar (optional, for dusting after baking)

Instructions

  1. In a large bowl or food processor, combine sifted flour, sugar, and salt. Add cold, cubed butter and pulse or cut into flour until mixture resembles coarse crumbs with pea-sized bits.
  2. Gradually add ice water, mixing gently until dough just comes together. Avoid overworking.
  3. Form dough into a 6-inch disc, wrap in plastic wrap, and chill for at least 30 minutes.
  4. In a medium bowl, cream softened butter and sugar until light and fluffy. Beat in egg and almond extract.
  5. Fold in almond flour and all-purpose flour until smooth. Set aside.
  6. Wash and thinly slice nectarines. Toss with sugar, lemon juice, and cinnamon. Let sit for 10 minutes.
  7. Roll out chilled dough on a floured surface into a 12-inch circle about 1/8 inch thick. Transfer to parchment-lined baking sheet.
  8. Spread almond frangipane evenly over dough, leaving a 2-inch border.
  9. Arrange nectarine slices over frangipane in a single layer, overlapping slightly.
  10. Fold edges of dough over fruit, pleating gently to form rustic edge.
  11. Brush crust with egg wash and sprinkle with turbinado sugar.
  12. Bake at 375°F (190°C) for 40-45 minutes until crust is golden and filling bubbles. Tent with foil if edges brown too quickly.
  13. Cool on baking sheet for at least 15 minutes before serving. Optionally dust with powdered sugar or serve with vanilla ice cream.

Notes

Keep ingredients and tools cold to ensure flaky crust. Avoid overworking dough to prevent toughness. Let dough rest chilled for at least 30 minutes. Macerate nectarines for juicier flavor but do not overdo to avoid mushiness. Tent crust with foil if browning too fast. Cool galette before slicing for cleaner cuts. Optionally sprinkle sliced almonds on top before baking for added crunch.

Nutrition

Keywords: nectarine galette, almond frangipane, summer dessert, fruit tart, flaky crust, homemade galette, easy dessert, stone fruit dessert

Find it online: https://juliamadeit.com/perfect-nectarine-galette-recipe-with-creamy-almond-frangipane-easy-and-homemade/