Nectarine Galette with Stem Ginger Frangipane and a Brown Sugar Crust Recipe
by GBC Kitchen
8
1 hour 20 minutes
Ingredients

Galette

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

Frangipane

  • 50g of unsalted butter
  • 50g of cane sugar
  • 1 Freshlay Farms Golden Yolker® egg
  • 100g of ground almonds
  • stem ginger in syrup, 1 ball finely chopped, plus 1 tbsp syrup
  • 2 tbsp of plain flour

To Finish

  • 2 tbsp of apricot jam
  • brown sugar
  • 1 Freshlay Farms Golden Yolker® egg, beaten
Method
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

  • 50g of unsalted butter
  • 50g of cane sugar
  • 1 Freshlay Farms Golden Yolker® egg
  • 100g of ground almonds
  • stem ginger in syrup, 1 ball finely chopped, plus 1 tbsp syrup
  • 2 tbsp of plain flour
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

  • brown sugar
  • 1 Freshlay Farms Golden Yolker® egg, beaten
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

  • 2 tbsp of apricot jam