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Perfect Nectarine Almond Galette Recipe with Easy Vanilla Bean Cream

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A quick and easy rustic nectarine almond galette with a flaky crust, tender fruit, nutty almond filling, and silky vanilla bean cream. Perfect for summer or early fall desserts.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour
  • 1 tablespoon granulated sugar
  • ¼ teaspoon salt
  • 8 tablespoons (113g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • ½ cup (50g) almond flour or finely ground blanched almonds
  • ¼ cup (50g) granulated sugar
  • ¼ cup (56g) unsalted butter, softened
  • 1 large egg
  • 1 teaspoon pure almond extract (optional)
  • 3–4 ripe nectarines, sliced about ¼-inch thick
  • 1 tablespoon granulated sugar (to sprinkle on top)
  • 1 tablespoon sliced almonds (for garnish)
  • 1 cup (240ml) heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla bean paste or seeds scraped from 1 vanilla bean (or vanilla extract)

Instructions

  1. Make the pastry dough: In a large bowl, whisk together flour, sugar, and salt. Add cold cubed butter and cut into flour mixture until coarse crumbs form. Slowly add ice water, one tablespoon at a time, stirring gently until dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the almond frangipane: In a separate bowl, beat softened butter and sugar until creamy. Add egg and almond extract, beating until smooth. Fold in almond flour until combined. Set aside.
  3. Slice the nectarines: Wash and dry nectarines. Cut into thin, even slices about ¼ inch thick. Toss gently with a teaspoon of sugar.
  4. Roll out the dough: On a lightly floured surface, roll chilled dough into a rough 12-inch circle about ⅛ inch thick. Transfer to parchment-lined baking sheet.
  5. Assemble the galette: Spread almond frangipane evenly over dough, leaving a 2-inch border. Arrange nectarine slices on top, slightly overlapping. Fold edges of dough over filling, pleating to create rustic edge.
  6. Finish and bake: Brush dough edges with beaten egg or milk. Sprinkle sliced almonds and remaining sugar over fruit and crust. Bake at 375°F (190°C) for 35-40 minutes until crust is golden and filling bubbles. Cool for 15 minutes.
  7. Make the vanilla bean cream: Whip heavy cream with powdered sugar and vanilla bean paste using electric mixer until soft peaks form. Chill until serving.
  8. Serve: Slice galette and spoon vanilla bean cream on top or on the side.

Notes

Keep everything cold for flaky crust. Roll dough lightly floured and avoid overworking. Thin, even nectarine slices prevent soggy crust. Chill dough before baking. Watch for golden crust and bubbling filling. Whip cream in chilled bowl for best results. Dough can be made up to two days ahead and refrigerated.

Nutrition

Keywords: nectarine galette, almond galette, vanilla bean cream, summer dessert, rustic galette, fruit tart, easy dessert, flaky crust

Find it online: https://yumnode.com/perfect-nectarine-almond-galette-recipe-with-easy-vanilla-bean-cream/