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Perfect Nectarine Frangipane Galette Recipe Easy Honey Almond Filling

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A rustic yet elegant galette featuring a flaky buttery crust, a rich honey almond frangipane filling, and fresh juicy nectarines. This easy recipe is perfect for summer gatherings and delivers a deliciously nutty and sweet dessert.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 teaspoon salt
  • 8 tablespoons (113g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 1 teaspoon sugar (optional)
  • 1/2 cup (120g) unsalted butter, softened
  • 2/3 cup (90g) almond flour or finely ground blanched almonds
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tablespoons honey
  • 1 teaspoon almond extract
  • 1 tablespoon all-purpose flour
  • 3–4 ripe nectarines, thinly sliced (about 1 pound/450g)
  • 1 tablespoon granulated sugar (optional)
  • Honey, for drizzling after baking
  • 1 egg, beaten (for egg wash)
  • 2 tablespoons slivered almonds for garnish

Instructions

  1. Make the Galette Dough: In a large bowl, whisk together flour, salt, and sugar if using. Add cold cubed butter and cut into flour until mixture resembles coarse crumbs with some pea-sized bits. Sprinkle 3 tablespoons ice water and stir gently. Add more water as needed until dough holds together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the Honey Almond Frangipane Filling: Beat softened butter with almond flour, sugar, and flour until creamy. Add eggs one at a time, mixing well after each. Stir in honey and almond extract until smooth and spreadable. Set aside.
  3. Slice the Nectarines: Wash and dry nectarines. Slice about 1/4 inch thick. Pat dry if very juicy.
  4. Roll Out the Dough: On a floured surface, roll chilled dough into a 12-inch circle about 1/8 inch thick. Transfer to parchment-lined baking sheet.
  5. Assemble the Galette: Spread frangipane filling evenly in center, leaving 2-inch border. Arrange nectarine slices over filling in circular pattern. Sprinkle with sugar if desired.
  6. Fold the Edges: Fold dough edges over filling, pleating to create rustic edge. Brush crust with beaten egg. Scatter slivered almonds over exposed filling and edges.
  7. Bake: Preheat oven to 375°F (190°C). Bake galette for 40-45 minutes until crust is golden and filling bubbles. Tent edges with foil if browning too fast.
  8. Finishing Touch: Cool for 15 minutes. Drizzle with honey before serving.

Notes

Keep butter cold for flaky crust. Don’t overmix frangipane after adding eggs to avoid cracking. Chill dough if sticky while rolling. Tent edges with foil if browning too quickly. Dough and filling can be made ahead and refrigerated. Use fresh nectarines for best texture. For gluten-free, substitute flours accordingly. Vegan adaptations possible with swaps.

Nutrition

Keywords: nectarine galette, frangipane, honey almond filling, summer dessert, rustic tart, easy baking, fruit galette

Find it online: https://avabowls.com/perfect-nectarine-frangipane-galette-recipe-easy-honey-almond-filling/