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Perfect Nectarine Frangipane Galette with Honey Almond Cream

nectarine frangipane galette - featured image
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A rustic and elegant galette featuring juicy nectarines and a smooth honey almond cream frangipane, perfect for a quick, seasonal dessert that impresses with minimal effort.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour, plus extra for dusting
  • 1/4 cup (30g) almond flour (for dough)
  • 1/4 teaspoon salt
  • 8 tablespoons (113g) unsalted butter, cold and cut into cubes
  • 3–4 tablespoons ice-cold water
  • 1 tablespoon granulated sugar (optional, for slight sweetness)
  • 1/2 cup (120g) almond flour (for honey almond cream)
  • 1/3 cup (67g) granulated sugar
  • 2 tablespoons unsalted butter, softened
  • 1 large egg
  • 2 teaspoons honey (raw or wildflower)
  • 1/2 teaspoon pure vanilla extract
  • 3–4 ripe nectarines, thinly sliced (about 1 pound/450g)
  • 1 tablespoon granulated sugar (for sprinkling)
  • 1 teaspoon lemon juice
  • 1 egg yolk, beaten with 1 tablespoon water (for egg wash)
  • Honey, for drizzling after baking
  • Slivered almonds, toasted (optional garnish)

Instructions

  1. Make the Dough: In a medium bowl, combine 1 1/4 cups all-purpose flour, 1/4 cup almond flour, 1/4 teaspoon salt, and 1 tablespoon sugar. Add cold butter cubes and cut into flour using a food processor pulse or fingers until mixture resembles coarse crumbs with some pea-sized pieces. Slowly add ice-cold water, 1 tablespoon at a time, mixing gently until dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the Honey Almond Cream: In a small bowl, beat together 1/2 cup almond flour, 1/3 cup sugar, softened butter, 1 egg, 2 teaspoons honey, and 1/2 teaspoon vanilla extract until smooth and creamy. Set aside.
  3. Prep the Nectarines: Wash and thinly slice 3-4 ripe nectarines. Toss gently with 1 tablespoon sugar and 1 teaspoon lemon juice to brighten flavor and prevent browning.
  4. Roll Out the Dough: On a lightly floured surface, roll chilled dough into a roughly 12-inch circle about 1/8 inch thick. Transfer carefully to a parchment-lined baking sheet.
  5. Assemble the Galette: Spread honey almond cream evenly over center of dough, leaving about a 2-inch border. Arrange nectarine slices on top in a slightly overlapping pattern.
  6. Fold the Edges: Gently fold edges of dough over fruit, pleating as needed to create rustic border. Brush exposed dough with egg wash for glossy finish.
  7. Bake: Preheat oven to 375°F (190°C). Bake galette for 35-40 minutes until crust is golden and filling bubbly. Tent with foil if crust browns too quickly after 25-30 minutes.
  8. Finish and Serve: Let galette cool 15-20 minutes before drizzling with honey and sprinkling toasted slivered almonds if desired. Serve slightly warm or at room temperature.

Notes

Keep butter cold when making dough to ensure flaky crust. Chill dough at least 30 minutes before rolling. Blend frangipane until silky smooth to avoid lumps. Slice nectarines uniformly thin (about 1/8 inch) to bake evenly without sogginess. Tent galette with foil if crust browns too quickly. Let galette cool before slicing for cleaner cuts. Dough can be made up to 2 days ahead and refrigerated. Substitute gluten-free flour for gluten-free version; use plant-based butter and flax egg with maple syrup for vegan adaptation.

Nutrition

Keywords: nectarine galette, frangipane, honey almond cream, rustic tart, summer dessert, easy galette recipe, seasonal fruit dessert

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