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Perfect Brown Sugar Nectarine Galette Recipe with Almond Frangipane and Vanilla Ice Cream

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A rustic French tart featuring caramelized brown sugar, tender buttery crust, almond frangipane, and juicy nectarines, served with creamy vanilla ice cream. This easy recipe is perfect for summer gatherings and quick dessert cravings.

Ingredients

  • All-purpose flour – 1 ½ cups (190g)
  • Cold unsalted butter – ½ cup (115g), cut into small cubes
  • Granulated sugar – 1 tablespoon (optional)
  • Ice water – 3 to 4 tablespoons
  • Pinch of salt
  • Almond flour – ½ cup (50g)
  • Unsalted butter – 4 tablespoons (57g), softened
  • Brown sugar – ¼ cup (50g), packed
  • Large egg – 1, room temperature
  • Pure vanilla extract – 1 teaspoon
  • All-purpose flour – 1 tablespoon (8g)
  • Ripe nectarines – 4 medium, sliced about ¼ inch thick
  • Brown sugar – ¼ cup (50g), sprinkled over nectarines
  • Ground cinnamon – ½ teaspoon (optional)
  • Fresh lemon juice – 1 tablespoon
  • Vanilla ice cream – homemade or store-bought

Instructions

  1. Make the Dough: In a large bowl, whisk together 1 ½ cups flour, 1 tablespoon sugar, and a pinch of salt. Add cold cubed butter and cut it in using a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized butter bits. Gradually add 3 to 4 tablespoons ice water, stirring gently until dough just comes together. Form dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the Almond Frangipane: In a separate bowl, cream 4 tablespoons softened butter with ¼ cup brown sugar until light and fluffy. Beat in 1 large egg and 1 teaspoon vanilla. Fold in ½ cup almond flour and 1 tablespoon all-purpose flour until smooth. Cover and refrigerate until ready to use.
  3. Slice the Nectarines: Wash and slice 4 medium nectarines into ¼-inch thick wedges. Toss gently with ¼ cup brown sugar, ½ teaspoon cinnamon, and 1 tablespoon fresh lemon juice. Set aside to macerate while dough chills.
  4. Roll Out the Dough: On a lightly floured surface, roll out chilled dough into a roughly 12-inch circle about ⅛ inch thick. Transfer carefully onto a parchment-lined baking sheet.
  5. Assemble the Galette: Spread almond frangipane evenly over dough, leaving about a 2-inch border around edges. Arrange nectarine slices on top in a circular pattern, slightly overlapping. Fold edges of dough up over filling, pleating to create rustic border. Sprinkle any extra brown sugar from nectarines over crust edges.
  6. Bake: Place galette in preheated oven at 375°F for 40 to 45 minutes until crust is golden brown and fruit is bubbling. If crust edges brown too fast, loosely tent with foil after 35 minutes.
  7. Cool and Serve: Let galette cool on a rack for at least 15 minutes before slicing. Serve warm with a generous scoop of vanilla ice cream.

Notes

Use cold butter to ensure a flaky crust. Do not overmix dough to avoid toughness. Chill dough for at least 30 minutes before rolling. Cover crust edges with foil if browning too quickly. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free blend. For dairy-free, use vegan butter and coconut milk-based ice cream. Uniform nectarine slices ensure even cooking.

Nutrition

Keywords: brown sugar, nectarine, galette, almond frangipane, vanilla ice cream, summer dessert, rustic tart, easy dessert

Find it online: https://twinkletaste.com/perfect-brown-sugar-nectarine-galette-recipe-with-almond-frangipane-and-vanilla-ice-cream-easy-step-by-step-guide/