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Perfect Nectarine Almond Frangipane Galette with Honey Glaze

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A rustic and elegant galette featuring a flaky buttery crust, creamy almond frangipane filling, juicy nectarines, and a glossy honey glaze. Perfect for casual gatherings or a comforting weekend dessert.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (115g) unsalted butter, cold and cubed
  • 1 tbsp granulated sugar
  • ¼ tsp salt
  • 3–4 tbsp ice water
  • ¾ cup (75g) almond flour
  • ⅓ cup (75g) unsalted butter, softened
  • ⅓ cup (65g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp almond extract
  • 1 tbsp all-purpose flour
  • 3 medium fresh nectarines, thinly sliced
  • 2 tbsp honey
  • 1 tsp lemon juice
  • 1 large egg beaten with 1 tbsp water (egg wash)

Instructions

  1. Make the dough: In a large bowl or food processor, combine 1 ½ cups flour, 1 tbsp sugar, and ¼ tsp salt. Add cold, cubed butter and pulse or cut in until mixture resembles coarse crumbs with pea-sized bits. Gradually add 3 to 4 tbsp ice water, mixing gently until dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the frangipane: Beat ⅓ cup softened butter with ⅓ cup sugar until creamy. Add egg and almond extract, mixing until smooth. Fold in ¾ cup almond flour and 1 tbsp flour until just combined. Set aside.
  3. Slice the nectarines: Wash and thinly slice nectarines. Toss with 1 tsp lemon juice to prevent browning.
  4. Roll out the dough: Lightly flour work surface and roll chilled dough into a roughly 12-inch circle. Transfer to parchment-lined baking sheet.
  5. Assemble the galette: Spread almond frangipane evenly over dough, leaving about a 2-inch border. Arrange nectarine slices in a single layer on top, slightly overlapping. Fold edges of dough over filling, pleating to create rustic edge.
  6. Apply egg wash: Brush crust with beaten egg wash for golden finish.
  7. Bake: Preheat oven to 375°F (190°C). Bake galette for 35-40 minutes until crust is golden and frangipane is set. Cover edges with foil if browning too quickly.
  8. Glaze: Remove from oven and while warm, brush nectarines and crust with 2 tbsp honey for shine and sweetness.
  9. Cool and serve: Let galette cool at least 15 minutes before slicing to allow filling to set.

Notes

Keep ingredients cold for flaky crust. Don’t overmix dough to avoid toughness. Slice nectarines thinly and pat dry if very juicy to prevent soggy crust. Apply honey glaze while galette is warm for best shine. You can add sliced almonds on top before baking for extra crunch. For gluten-free, use gluten-free flour blend. For vegan, substitute butter and egg accordingly.

Nutrition

Keywords: nectarine galette, almond frangipane, honey glaze, rustic dessert, stone fruit tart, easy baking, flaky crust

Find it online: https://lumalunch.com/perfect-nectarine-almond-frangipane-galette-recipe-easy-homemade-honey-glaze/