Nectarine galette with stem ginger frangipane and a brown sugar crust
by GBC Kitchen

Ingredients

Fruit & Vegetables

  • 6 yellow nectarines, stoned and sliced into wedges

Store Cupboard

  • 320g of shortcrust pastry block
  • 50g of cane sugar
  • 1 Freshlay Farms Golden Yolker® egg
  • 100g of ground almonds
  • 2 tbsp of plain flour
  • 2 tbsp of apricot jam
  • brown sugar
  • 1 Freshlay Farms Golden Yolker® egg, beaten

Dairy

  • 50g of unsalted butter

Delicatessen

  • stem ginger in syrup, 1 ball finely chopped, plus 1 tbsp syrup
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