Nectarine and Frangipane Galette

Get the Recipe: Nectarine and Frangipane Galette

Want flakey, buttery, nutty, tart, and sweet all rolled into one seasonal summer dessert? Look no further than a nectarine and frangipane galette.

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Yield8 slices

Prep1 30

Cook45

Chill2 20

Total4 35

Ingredients

Sweet Pie Crust

½ cup or 8 tablespoons European-style unsalted butter
3 tablespoons shortening or lard
1¾ cup 00 Flour
1 tablespoon brown sugar, packed
½ teaspoon Diamond Crystal kosher salt
¼ cup sour cream
2-4 tablespoons ice water
1 teaspoon almond extract

Frangipane (Almond Cream Filling)

6 tablespoons European-style unsalted butter, softened
½ cup refined granulated sugar
1 large egg + 1 egg yolk, (about 67-72g) room temperature (*save the white for the egg wash)
2 teaspoons pure almond extract
½ teaspoon Diamond Crystal kosher salt
1 cup almond flour
¼ cup 00 flour or cake flour

Nectarine and Frangipane Galette Assembly

2 nectarines
1-1½ cups frangipane
1 pie crust
1 large egg white
2 tablespoons water
1 tablespoon any stone fruit jelly or preserves, optional glaze
½ tablespoon water, optional glaze

Equipment

1 food processor or pastry cutter
kitchen scale optional
measuring Cups
Measuring spoons
plastic wrap/cling film
1-2 medium bowls
stand mixer or hand mixer
paring knife
cutting board
Rolling Pin
parchment paper optional (see notes)
2 small bowls
pastry brush

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Instructions

Sweet Pie Crust

Measure out and cut your butter and shortening into 1/2in (1.25cm) cubes. Then, put them in the freezer while you prep everything else.
Add the flour, sugar, and salt to a food processor and pulse 3-4 times until fully mixed. Fill a cup with ice and water and mix until fully chilled. Then, measure out 30ml (2 tablespoons) of ice water into a small glass. To that, add the almond extract. Last, measure out your sour cream and have it ready to go.
Now, take the butter and shortening out of the fridge and add to the food processor. Pulse into the flour mix (3-4 times) until small pea-sized pieces form. Then add in the sour cream and pulse 1-2 more times. At this point, you can slowly drizzle and pulse in the ice water/almond extract mixture a tablespoon (15ml) at a time.
You will probably need a little more water, so scoop some out of the ice water cup with your measuring spoon and continue drizzling. As you add water, you will see the dough lose its sandy texture and turn yellow as the flour hydrates. To test if it's ready, take off the top of the processor and pinch some of the dough between your fingers. If it sticks together, you can stop there. If it's still a little sandy and falls apart, add some more water.
Once you have your dough ready, you want to keep it as cold and un-worked as possible. Dump everything out onto a large piece of cling wrap and fold it over the dough to compress it and finally seal it off. No kneading! The more you work the dough, the harder it will be. Rest the dough in the fridge for at least 2 hours, though. It's better overnight.

Frangipagne (Almond) Filling

While the dough is resting, make the frangipane. About 1 hour before rolling the pie crust, bring 2 eggs to room temperature and the butter to a softened temperature (62-65°F or 17-18°C). About 15 minutes before it’s time to take the dough out of the fridge for rolling, pour the sugar into one small bowl and mix the flours and salt into a second small bowl, until uniform. Set these aside.
When those are ready, add the butter to a stand mixer bowl with the beater attachment on. (or use a hand mixer and bowl) Beat the butter until it lightens slightly and looks spreadable, then add in the sugar and cream them together. This will take another 3-5 minutes. The butter mixture will lighten even more in color and increase in volume as it whips up.
When properly mixed, stop the mixer and scrape down the sides of the bowl for better egg incorporation. Turn the mixer back on and add the egg and egg yolk. Let the beater whip up the mixture until the eggs fully incorporate and it takes on a thicker texture. Then, measure and pour in the almond extract followed by the mixed dry ingredients. Let the frangipane whip up until the flour is fully mixed in, then set the frangipane aside.

Nectarine and Frangipane Galette Assembly

Time to put it all together. Move the dough from the fridge to a floured counter top. Then, roll the pie crust out until it’s about 16in (40.5cm) in diameter. Try to keep as close to a circle as possible by rotating the dough 15-30 degrees every pass of the rolling pin, much like rolling out dumpling wrappers. Now, move the pie crust to a baking sheet that's been covered with either a silicone mat or parchment paper. It's okay if it spills over the sides at this stage.
Spoon the frangipane filling into the middle of the crust and spread leaving about a 2.5-3in (6.4-7.5cm) border. The filling should only cover an area that fits on your baking sheet as that will be the final size of the galette.
When the frangipane is spread out, slice up each nectarine into 16 pieces. First, slice the nectarines in half, top-to-bottom, so you have an East and West hemisphere. Then, twist each side counter to each other, without bruising, to separate one side from the pit. From there, find the sharp bottom of the pit and use it to pry the pit from the other side of the nectarine. Now, slice each half into halves and then each quarter into halves and then each eighth into halves again until you have 16 slices. Repeat with the second nectarine. This should give you relatively equal pieces.
Next, arrange the nectarine slices any way you’d like. Pour them on and spread evenly for something rustic, or arrange them in a flower pattern for some extra wow! Gently fold the pie crust over the filling in segments, leaving the middle exposed.
Mix together your egg wash and spread it onto the crust. Make sure to get the sides of the galette as well, not just the top. And keep the coating light, otherwise you get scrambled eggs pooled on top of your crust. Then sprinkle some granulated sugar onto the egg wash if you want a little extra sweetness and crunch. When done, cover and pop the galette in the refrigerator for about 30-minutes.
While the nectarine and frangipane galette is chilling, preheat your oven to 425°F (218°C). Then bake for 35-45 minutes. If you want to add the glaze, for some shine on the fruit, now is the time to mix it up and baste the nectarines with a pastry brush. Let the galette cool for 10 minutes before moving it to a cutting board to slice.

Notes

If you forget to take the eggs out of the fridge before making the frangipane, don't panic. Add them to a large bowl of tepid water to warm up quickly.
To soften butter quickly, fill a glass jar with tap-hot water for a minute, pour it out, and then place the empty glass over the butter. The air temperature in the glass will help soften the butter without melting it.
You can also, cut your butter into 1tbsp (14g) pats and arrange them on a plate with little overlap so they soften faster. More surface area, means faster heat transfer between the butter and the ambient air around it.
You'll notice how sticky/messy frangipane can be when you start spreading in on the pie crust. If you want a perfect, even disc with no mess put the frangipane between 2 sheets of parchment paper (no wax paper or aluminum foil). Shape the frangipane into a disc between the paper layers. After, place it in the freezer for 1 hour. Carefully peel up one side of the frangipane and place it back in the freezer for 15 minutes. Then, flip and peel the other side. Place the disc onto your rolled out dough and you are all set.
Store the galette for 4-5 days at room temperature or 1 week in the refrigerator. Freeze for up to 2 months.
This nectarine galette will work with any stonefruit, so consider using peaches, cherries, plums, apricots, and even mangos.

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