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Perfect Fresh Nectarine Galette with Almond Cream

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A quick and easy rustic galette featuring fresh nectarines and a luscious almond cream filling, perfect for late summer desserts or brunch.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 tbsp granulated sugar
  • 1/4 tsp salt
  • 3–4 tbsp ice water
  • 1/2 cup (50g) almond flour
  • 1/4 cup (57g) unsalted butter, softened
  • 1/3 cup (40g) powdered sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract (optional)
  • 3–4 medium fresh nectarines, sliced about 1/4-inch thick
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 1/4 tsp ground cinnamon (optional)
  • 1 egg beaten with 1 tbsp water (egg wash)
  • 1 tbsp coarse sugar or turbinado sugar
  • 2 tbsp sliced almonds (optional)

Instructions

  1. Make the Dough: In a large bowl, whisk together flour, sugar, and salt. Add cold cubed butter and cut into flour mixture until coarse crumbs form with pea-sized pieces. Slowly add ice water, mixing until dough just comes together. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the Almond Cream: Beat softened butter with powdered sugar until smooth. Add egg, almond flour, vanilla extract, and optional almond extract. Mix until silky and well combined. Set aside.
  3. Slice the Nectarines: Core and slice nectarines into 1/4-inch thick wedges. Toss with granulated sugar, lemon juice, cornstarch, and optional cinnamon. Set aside to macerate.
  4. Roll Out the Dough: On a lightly floured surface, roll chilled dough into a 12-inch circle about 1/8-inch thick. Transfer to a parchment-lined baking sheet.
  5. Assemble the Galette: Spread almond cream evenly over dough, leaving a 2-inch border. Arrange nectarine slices in overlapping pattern on top of cream.
  6. Fold and Finish: Fold edges of dough up and over filling, pleating gently. Brush crust with egg wash and sprinkle with coarse sugar and sliced almonds if using.
  7. Bake: Preheat oven to 375°F (190°C). Bake galette for 35-40 minutes until crust is golden and filling is bubbly, rotating halfway through baking.
  8. Cool and Serve: Let galette cool at least 15 minutes before slicing to allow almond cream to set. Serve warm or at room temperature.

Notes

Keep butter cold until mixing to ensure flaky crust. Use room temperature eggs for smooth almond cream. Toss nectarines with lemon juice and cornstarch to prevent soggy crust. Rotate galette halfway through baking for even browning. Rustic folds and minor cracks add charm. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.

Nutrition

Keywords: nectarine galette, almond cream, fresh fruit dessert, rustic galette, summer dessert, easy galette recipe

Find it online: https://islatable.com/perfect-fresh-nectarine-galette-recipe-with-easy-almond-cream-filling/