Easy Blueberry Nectarine Galette: Your Perfect Summer Dessert with Almond Crust & Frangipane
Embrace the vibrant flavors of summer with this exquisite Blueberry Nectarine Galette. It boasts a wonderfully tender and crispy almond flour pie crust, beautifully complementing a rich and aromatic almond fruit filling. Crafted with homemade frangipane, piled high with slices of fresh, sweet nectarines and bursting blueberries, this galette is an irresistible treat that captures the essence of the season.
This particular galette recipe leverages my Almond Cream with Almond Paste recipe for its luscious filling, offering a slightly different profile than my traditional frangipane recipe with almond flour. Rest assured, both variations of almond cream will deliver a spectacular result in this Blueberry Nectarine Galette. The choice ultimately depends on the ingredients you have readily available in your pantry, ensuring flexibility without compromising on flavor or texture.
While peaches often steal the spotlight during summer baking with classics like peach blackberry pie, fresh peach ice cream, hearty peach cobbler, sweet peach preserves, decadent peach crisp cupcakes, and even refreshing easy peach salads, I confess a personal preference for nectarines. Nectarines offer a natural sweetness that often surpasses their fuzzy cousins, and crucially, they come with the added convenience of not requiring peeling. This simple fact makes them an absolute winner in my culinary book, saving time and effort while delivering exceptional taste and texture to this beautiful galette.
Table of Contents
- What is the Difference Between Galette and Pie?
- Essential Blueberry Nectarine Galette Ingredients
- Delicious Variations to Try
- How to Store Your Blueberry Nectarine Galette
- Perfect Serving Suggestions
- Blueberry Nectarine Galette Recipe
- Before You Go
What is the Difference Between Galette and Pie? Unveiling the Rustic Charm
Ah, the age-old question in the world of pastries: galette versus pie! Simply put, galettes embody a more relaxed, free-spirited approach to baking, while pies are traditionally more structured. Pies, by definition, are baked within specific pie tins, yielding a neat, often crimped edge and a classic, contained shape. Galettes, however, despite utilizing a similar pie crust dough, are celebrated for their rustic, free-formed nature. They are baked directly on a sheet pan, with the edges of the dough simply folded over the filling in a charmingly imperfect manner. There’s no need for elaborate crimping or a fancy top crust, making them significantly less intimidating for bakers of all skill levels. This rustic simplicity is precisely what makes galettes so endearing and truly a joy to prepare.
Galettes can gracefully accommodate both sweet and savory fillings, showcasing their versatility. For instance, my Tomato Goat Cheese Galette offers a delightful savory experience, somewhat reminiscent of an artisanal pizza. On the sweeter side, confections like this Blueberry Nectarine Galette and my Cherry Galette alleviate much of the pressure associated with traditional pie making. The beauty of a galette lies in its forgiving nature; small imperfections only add to its homemade charm. This ease and flexibility fill me with absolute delight, allowing for creative expression and a wonderfully relaxed baking process. It’s truly a pastry that just wants to have fun!
Essential Blueberry Nectarine Galette Ingredients for a Flawless Dessert
Crafting the perfect Blueberry Nectarine Galette begins with selecting the right ingredients. Each component plays a vital role in achieving that delightful balance of sweet, tart, and nutty flavors, all encased in a tender, flaky crust.
- Almond Pie Crust: For this recipe, I highly recommend my old-fashioned almond pie crust. Its unique composition results in a crust that is exceptionally tender, wonderfully crumbly, and subtly sweet – the ideal foundation for our fruit filling. The almond flour adds a delicate nutty note that truly elevates the overall flavor profile. If you’re looking for an alternative with a slightly different texture, the buttermilk crust from my cherry galette also works beautifully, offering a tangier, more robust base.
- Almond Cream (Frangipane): This is the secret ingredient that truly binds all the flavors together, creating a moist, aromatic layer beneath the fruit. Whether you opt for my classic frangipane made with almond flour or prefer the richness of my almond cream prepared with almond paste, this creamy layer provides a luxurious mouthfeel and a deep almond flavor that pairs impeccably with the fresh fruit.
- Nectarines: The star of the show! Seek out ripe, fragrant nectarines that offer a slight give when gently squeezed, but without feeling overly soft or mushy. These perfectly ripe fruits will release their juicy sweetness during baking, creating a soft, caramelized interior. Their smooth skin means no peeling is required, making preparation a breeze. For quality nectarines, you can often find them at your local farmer’s market or online via reputable suppliers like Amazon.
- Blueberries: Both fresh and frozen blueberries are suitable for this recipe, making it adaptable year-round. However, if nectarines are in season, chances are luscious blueberries are too! Take advantage of this synergy and seek out plump, firm, fresh blueberries at your local market for the brightest flavor and texture. Their tartness provides a wonderful contrast to the sweet nectarines and rich almond cream.
- Egg White or Heavy Cream: A lightly beaten egg white or a brush of heavy cream serves a simple yet crucial purpose: providing a surface for the turbinado sugar to adhere to. This creates a beautiful, golden-brown crust with a delightful sugary crunch. Either option works perfectly, so use what you have on hand.
- Turbinado Sugar: This is the sole additional sweetener used for the topping, and its unique qualities make all the difference. I particularly appreciate the subtle molasses notes that turbinado sugar imparts. Its larger crystals also add a fantastic textural crunch to the galette’s crust, enhancing the rustic appeal and providing a pleasing contrast to the soft fruit filling.
Delicious Variations to Elevate Your Blueberry Nectarine Galette
While the classic Blueberry Nectarine Galette is a delight on its own, here are a few exciting variations to explore, allowing you to customize this wonderful dessert to your preference or whatever ingredients you have on hand.
- Crust Change Up: For those who desire an even sweeter and richer crust for this Blueberry Nectarine Galette, consider substituting the almond pie crust with my Sweet Tart Dough or the Almond Tart Dough recipe. The Sweet Tart Dough provides a crisp, cookie-like texture, while the Almond Tart Dough doubles down on the nutty flavor profile, offering a truly decadent experience that will beautifully complement the fruit and almond cream filling.
- Peaches: If nectarines aren’t available or if you simply adore the classic taste of peaches, you can absolutely substitute them in this recipe. Feel free to use all peaches or even a delightful mix of nectarines and peaches. Just remember a crucial step: I highly recommend peeling your peaches first, as their fuzzy skin can alter the texture of the finished galette. Peaches from a specialty grower like The Peach Truck would be exceptional.
- Individual Tarts: For a charming and elegant presentation, transform this single large galette into a collection of individual tarts! Simply prepare the dough as instructed, then divide it into 8 equal portions. Roll out each portion into a smaller circle, fill with the almond cream and fruit, and fold the edges as you would for the larger galette. These mini blueberry nectarine galettes are perfect for entertaining or for portion-controlled treats, making them a delightful and personal dessert option.
How to Store Your Blueberry Nectarine Galette for Lasting Freshness
Proper storage ensures your delicious Blueberry Nectarine Galette remains fresh and enjoyable for as long as possible. You can store your baked galette at room temperature for up to 2 days, making it a convenient make-ahead dessert. For extended freshness, refrigerate the galette for up to 7 days, covered loosely to prevent it from drying out.
Planning ahead? This galette is also an excellent candidate for freezing! Once baked and completely cooled, wrap it tightly in plastic wrap and then in aluminum foil, and freeze for up to 2-3 months. When you’re ready to enjoy it, simply thaw the galette in the refrigerator overnight. For the best texture, I highly recommend refreshing the thawed galette in a 300°F (150°C) oven for about 10-15 minutes, or until the crust regains its delightful crispness and the filling is warmed through. This step will bring it back to its freshly baked glory.
Perfect Serving Suggestions for Your Blueberry Nectarine Galette
The beauty of Blueberry Nectarine Galettes is their versatility in serving temperature. They are equally delightful served cold, at room temperature, or warm. While each temperature offers a unique experience, I confess a particular fondness for serving them warm, as it truly brings out the rich aromas of the almond cream and the juiciness of the fruit.
To elevate your galette experience, consider these exquisite pairings:
- Classic Vanilla: A generous scoop of creamy vanilla bean ice cream or a drizzle of velvety vanilla bean anglaise offers a timeless combination. The smooth, aromatic vanilla perfectly complements the sweet-tart fruit and nutty almond notes, creating a symphony of flavors and textures that is simply divine.
- Decadent Caramel: For a touch of indulgence, top your warm galette with a luxurious swirl of warm salted caramel sauce. The buttery, rich caramel adds another layer of complexity and sweetness, making it an irresistible dessert.
- Enhanced Blueberry Flavor: If you wish to further highlight the bright and juicy blueberry flavor, pair your galette with a spoonful of my easy homemade blueberry sauce. This extra burst of berry goodness will intensify the fruit experience and provide a beautiful color contrast.
No matter how you choose to serve it, this Blueberry Nectarine Galette is guaranteed to be a crowd-pleaser and a memorable end to any meal.
Blueberry Nectarine Galette
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Ingredients
- 4 Nectarines unpeeled and thinly sliced
- 1 cup Blueberries
- Egg whites beaten, or heavy cream
- Turbinado Sugar
Almond Pie Crust
- 1 ½ cups All purpose flour
- 3 tablespoons almond flour or almond meal
- 3 tablespoons sugar
- ½ teaspoon salt
- ½ cup shortening cut in small pieces
- 1 egg well beaten
- cold water
Almond Cream
- 4 ½ tablespoons butter room temperature
- 5 tablespoons sugar
- ¾ egg
- 2 teaspoons cornstarch
- ⅔ cups almond flour
Instructions
Prepare the Almond Pie Crust:
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The key to a truly flaky crust is keeping everything very cold. Ensure all your ingredients, especially the shortening, are either frozen or very well chilled. In a large bowl, mix together your dry ingredients. Add the cold shortening, cut into small pieces. Using a pastry blender or your fingertips, work the shortening into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces. It’s crucial not to overwork the dough at this stage, as those small chunks of fat are what create the delightful flaky texture in the finished pastry.
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Next, gently add the well-beaten egg with a fork, mixing just until it’s incorporated. Then, gradually add just enough cold water, a tablespoon at a time, to bring the dough together. I typically use about 2 tablespoons, but this can vary depending on humidity and flour. The goal is for the dough to form a cohesive ball; if chunks are falling off, add a tiny bit more water. Be cautious not to add too much, as a wet dough will result in a tough crust. Once it forms a ball, flatten it into a disk, wrap it tightly in plastic wrap, and refrigerate for several hours or ideally overnight. This chilling time is essential for the gluten to relax and for the fats to firm up, making the dough easier to roll.
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On a lightly floured surface, roll out the chilled dough to about ¼ inch thick. This almond crust is inherently more fragile than some other pie crusts, so I find the “rolling pin method” to be the most effective for transferring it. Gently roll the dough onto your rolling pin, then carefully unroll it over your prepared parchment-lined baking sheet. This technique minimizes handling and prevents tearing.
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Once the dough is on the parchment, chill it again for at least 30 minutes, or even better, for 2 hours. This second chill helps the crust maintain its shape and flakiness during baking.
Make Almond Cream:
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In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened butter and sugar until the mixture is light, fluffy, and pale in color. This process incorporates air, giving the almond cream a wonderful texture.
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Slowly add the eggs in several small additions, beating thoroughly after each addition. This ensures the eggs are fully emulsified, creating a smooth and stable cream.
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Finally, add the almond flour and cornstarch to the mixture. Mix until just combined and smooth, being careful not to overmix. The cornstarch helps to thicken the cream slightly, giving it a perfect consistency.
Assemble:
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Preheat your oven to 375°F (190°C) using the regular bake setting, not convection. I’ve found that the fan in convection ovens can sometimes brown the fruit too quickly, before the almond cream has a chance to fully cook and set.
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Carefully spread the prepared almond cream evenly over the chilled pie crust. Be sure to leave a generous 1 ½-inch border around the edges of the dough, as this will be folded over the fruit.
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Artfully arrange the sliced nectarines and blueberries over the almond cream, mounding them slightly in the center and maintaining that 1 ½-inch border. You can dot the top with a few extra blueberries for visual appeal. I typically find the natural sweetness of the fruit and the almond cream sufficient, but if you prefer a sweeter galette, feel free to sprinkle an additional tablespoon or two of sugar over the fruit at this stage.
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Working quickly and carefully, begin folding the bare edges of the dough up and over the fruit filling. Use the parchment paper underneath to help you lift and gently lay the dough over the fruit. You will need to overlap sections of the dough to form a roughly circular shape, creating a beautiful, rustic border. As you fold, gently press together any small tears or holes that may form in the dough; this will help prevent any delicious fruit juices from escaping onto your baking sheet during cooking.
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Once the galette is formed, brush the folded crust edges with your chosen egg white or heavy cream wash. This will help them turn a beautiful golden brown. Then, generously sprinkle the entire galette, especially the crust edges and a few pinches in the center over the fruit, with turbinado sugar for an added crunch and sparkle.
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While you can chill the assembled galette for another 30 minutes before baking, I often skip this step if I’ve worked efficiently and the dough is still quite cold from its initial chilling. The galette in the photos, for instance, was baked immediately after assembly.
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Bake in the preheated oven for 30-40 minutes. My galettes typically bake for about 35 minutes, until the almond cream has puffed up and appears fully set (no raw eggs here!). The crust should achieve a lovely, deep golden-brown hue.
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Allow the galette to cool on the baking sheet for at least 30 minutes before slicing. For optimal flavor and texture, I personally prefer to let it cool completely, then rewarm individual slices briefly if I want to serve it warm.
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Serve this delightful galette cold, at room temperature, or warm with your favorite accompaniments. Enjoy!
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Notes
*This Frangipane Recipe uses Almond Flour. You could alternatively use this recipe to make your almond cream with Almond Paste.
Nutrition
Before You Go: Explore More Delicious Recipes!
I sincerely hope you enjoyed creating and savoring this professional chef-inspired recipe for the Blueberry Nectarine Galette. It’s a true celebration of summer’s bounty, perfect for sharing with loved ones or indulging in a quiet moment of culinary bliss.
If you’re eager to continue your baking adventure, I invite you to explore my collection of other delightful pie and tart recipes. You’ll find a range of options, from classic fruit pies to sophisticated tarts, each designed to bring joy to your kitchen. Alternatively, if you’re ready to switch from sweet to savory, consider taking a walk on the savory side with my robust and flavorful pizza rustica – a hearty, traditional Italian dish that’s perfect for a satisfying meal. Happy cooking!