Description
A quick and easy homemade dessert featuring a flaky buttery crust, rich almond cream, juicy nectarines, and a subtle honey drizzle that creates a perfect balance of rustic and refined flavors.
Ingredients
Scale
- 1 1/4 cups (150g) all-purpose flour
- 8 tablespoons (115g) unsalted butter, cold and cubed
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 3 to 4 tablespoons ice water
- 1/2 cup (50g) almond flour
- 4 tablespoons (57g) unsalted butter, softened
- 1/4 cup (30g) powdered sugar
- 1 large egg, room temperature
- 1/2 teaspoon almond extract
- 4 medium fresh nectarines, sliced about 1/4-inch thick
- 2 to 3 tablespoons honey
- Optional: 2 tablespoons sliced almonds
- 1 tablespoon turbinado sugar
Instructions
- Make the crust: In a large bowl, combine flour, sugar, and salt. Add cold, cubed butter and work into flour until mixture resembles coarse crumbs with some pea-sized pieces. Slowly add ice water, stirring gently until dough just comes together. Press into a disk, wrap in plastic, and chill for at least 30 minutes.
- Prepare almond cream: Beat softened butter and powdered sugar until fluffy. Add egg and almond extract, mixing well. Fold in almond flour until smooth and creamy. Cover and refrigerate until ready to assemble.
- Slice nectarines about 1/4-inch thick and set aside.
- Roll out dough on a lightly floured surface into a rough 12-inch circle about 1/8-inch thick. Transfer to a parchment-lined baking sheet.
- Assemble galette: Spread a thin layer of almond cream over dough, leaving a 2-inch border. Arrange nectarine slices on top in concentric circles. Fold dough edges over filling, pleating as needed. Brush edges with water and sprinkle turbinado sugar.
- Bake at 375°F (190°C) for 35-40 minutes until crust is golden and nectarines are bubbly. Cover edges with foil if browning too fast.
- Remove from oven and let cool 10 minutes. Drizzle honey over warm galette and sprinkle sliced almonds if using.
Notes
Keep butter cold for flaky crust. Don’t overwork dough. Chill dough at least 30 minutes. Use an oven thermometer for accurate baking temperature. Cover crust edges with foil if browning too fast. Drizzle honey while galette is warm but not hot to keep drizzle glossy. Can substitute nectarines with peaches or plums. For gluten-free, use almond flour or gluten-free blend for crust. Maple syrup or agave nectar can replace honey.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/8 of galette
- Calories: 320
- Fat: 18
- Carbohydrates: 36
- Fiber: 3
- Protein: 5
Keywords: nectarine galette, almond cream, honey drizzle, summer dessert, easy galette recipe, rustic tart, homemade dessert