Nectarine galette with stem ginger frangipane and a brown sugar crust
This nectarine galette with stem ginger frangipane and a brown sugar crust is a great introduction to making pies or tarts. Galettes are a free-form French pastry, baked directly on the baking tray. They don't require a pie plate or any intimidating techniques, look absolutely stunning and taste even better. The addition of stem ginger to the classic combination of nectarines and almonds brings a bit of extra spice and warmth to this summery dish. Any leftovers will keep well for several days in the fridge.
Ingredients
Metric
Imperial
Galette
- 6 yellow nectarines, stoned and sliced into wedges
- 320g of shortcrust pastry block
Frangipane
- 50g of unsalted butter
- 50g of cane sugar
- 1 large egg
- 100g of ground almonds
- stem ginger in syrup, 1 ball finely chopped, plus 1 tbsp syrup
- 2 tbsp of Doves Farm Organic Plain White Flour
To Finish
- 2 tbsp of apricot jam
- brown sugar
- 1 large egg, beaten
Method
Preheat the oven to 180C/gas mark 4 and place a baking tray in the oven
Make the frangipane by beating together the butter and sugar until light and fluffy. Add the egg, beat again, then fold in the ground almonds, flour, stem ginger and syrup
- 50g of unsalted butter
- 50g of cane sugar
- 1 large egg
- 100g of ground almonds
- stem ginger in syrup, 1 ball finely chopped, plus 1 tbsp syrup
- 2 tbsp of Doves Farm Organic Plain White Flour
Roll out the pastry between two pieces of baking paper, to a circle about 30cm in diameter. It should be about 0.5cm thick
- 320g of shortcrust pastry block
Remove the top piece of baking paper. Spoon the frangipane over the middle of the pastry, leaving a border a few centimetres wide around the edge
Arrange the nectarine slices on top of the frangipane, leaving the border bare, and trying to avoid any gaps
- 6 yellow nectarines, stoned and sliced into wedges
Fold in the edges of the pastry all the way around the galette, so that they slightly overlap the fruit and form a border. Brush the pastry border with the beaten egg and sprinkle with a little brown sugar. Transfer the galette and the baking paper to the hot baking tray from the oven
- brown sugar
- 1 large egg, beaten
Bake for 30 minutes, or until the pastry is golden and crisp. Once baked through, carefully transfer to a cooling rack and let cool for 15-20 minutes
Heat the jam in the microwave until warm and slightly liquid. Lightly glaze the fruit with the warm jam. Serve as is or with cream or ice cream
- 2 tbsp of apricot jam
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