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Perfect Stone Fruit Galette Recipe Easy Peaches Nectarines Almond Cream

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A quick and easy summer dessert featuring a flaky pastry crust folded over juicy peaches and nectarines with a luscious almond cream layer. Perfect for last-minute gatherings and casual elegance.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 8 tablespoons (115g) unsalted butter, cold and cubed
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 3 to 4 tablespoons (45-60ml) ice water
  • 1/2 cup (50g) almond flour
  • 1/4 cup (30g) powdered sugar
  • 4 tablespoons (55g) unsalted butter, softened
  • 1 large egg, room temperature
  • 1/2 teaspoon almond extract
  • 2 large peaches, ripe but firm, sliced
  • 2 large nectarines, ripe but firm, sliced
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon (optional)
  • 1 egg beaten with 1 tablespoon water (egg wash)
  • 1 tablespoon coarse sugar

Instructions

  1. Make the Pastry Dough (15 minutes + chilling): In a large bowl, combine flour, sugar, and salt. Add cold, cubed butter and work into flour until mixture resembles coarse crumbs with pea-sized pieces. Slowly add ice water, stirring gently until dough holds together when pressed. Form dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the Almond Cream (10 minutes): Beat softened butter with powdered sugar until smooth. Add almond flour, egg, and almond extract. Mix until creamy and well combined. Set aside.
  3. Slice and Season the Fruit (10 minutes): Wash, pit, and thinly slice peaches and nectarines. Toss slices with sugar, lemon juice, and cinnamon if using. Let sit while rolling out dough.
  4. Roll Out the Dough (10 minutes): On a lightly floured surface, roll out chilled dough into a rough 12-inch circle about 1/8 inch thick. Gently press cracks back together.
  5. Assemble the Galette (5 minutes): Spread almond cream in a thin layer over center of dough, leaving a 2-inch border. Arrange fruit slices on top in overlapping pattern. Fold edges of dough up over fruit, pleating as needed.
  6. Finish and Bake (35-40 minutes): Brush dough edges with egg wash. Sprinkle coarse sugar on crust. Bake on parchment-lined baking sheet at 375°F (190°C) for 35-40 minutes until crust is golden and fruit is bubbling. Tent with foil if crust browns too fast.
  7. Cool and Serve (15 minutes): Let galette cool at least 15 minutes before slicing to allow almond cream to set.

Notes

Keep butter cold for flaky crust. Do not overwork dough to avoid toughness. Use ripe but firm fruit to prevent sogginess. Toss fruit with lemon juice and sugar ahead to release juices and enhance flavor. Use egg wash for golden crust and sprinkle coarse sugar for crunch. Tent crust with foil if browning too quickly. Dough can be made up to 2 days ahead and refrigerated. Galette can be frozen wrapped tightly for up to 2 months.

Nutrition

Keywords: stone fruit galette, peaches, nectarines, almond cream, summer dessert, easy galette, flaky crust, quick dessert

Find it online: https://forkmila.com/perfect-stone-fruit-galette-recipe-easy-peaches-nectarines-almond-cream/