Nectarine galette with stem ginger frangipane and a brown sugar crust

PT1H20M

First published in 2022
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Ingredients

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Imperial

Galette

  • 6 yellow nectarines, stoned and sliced into wedges
  • 320g of shortcrust pastry block

Frangipane

To Finish

1

Preheat the oven to 180C/gas mark 4 and place a baking tray in the oven

2

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

3

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
4

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

5

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
6

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

7

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

8

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

First published in 2022
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