This Blueberry Nectarine Galette has a tender, crispy almond crust and an almond fruit filling! Homemade almond cream is piled high with fresh nectarines and blueberries for the perfect Summer treat!
I have made no secret my obsession with almond cream. It is one of my favorite ingredients, so much so, that I have two ways to make it on CLF. This recipe uses the Almond Cream with Almond Paste recipe rather than the almond cream recipe with almond flour. They will both work in this Blueberry Nectarine Galette. It is about the ingredients you have on hand or have readily available to you.
Peaches get all the Summer love with pies, ice cream, cobblers, preserves, cupcakes, and even salad! But truthfully I prefer nectarines. They are sweeter and not fuzzy! You don’t have to peel them, which makes them a winner in my book. {I did post a video on 3 ways to peel peaches, so if you end up having to do that, I have you covered!}
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What is the difference between galette and pie?
Well, galettes just wanna have fun. 😉 Pies, by definition are baked in pie tins, whereas galettes, even though they use a pie crust can be baked on a sheet pan and are more free-formed. You don't even need to crimp your edges or have a fancy top crust! Galettes are rustic, simple, and can be made with sweet or savory fillings. One of my favorite examples of a savory galette is my Tomato Goat Cheese Galette, which in some ways is a bit reminiscent of a pizza. Sweet galettes, like this Blueberry Nectarine Galette and my Cherry Galette put a lot less pressure on the baker than pies, and they make me absolutely giddy.
Blueberry Nectarine Galette Ingredients
- Almond Pie Crust: I use my old fashioned almond pie crust because it is tender, crumbly and just sweet enough. You could also use the crust from this cherry galette.
- Almond Cream: Whether you make your almond cream with almond flour or your almond cream with almond paste, this is the ingredient that pulls everything together.
- Nectarines: Ripe, fragrant nectarines are ideal. Nectarines should give slightly when squeezed but not feel soft.
- Blueberries: Fresh or frozen blueberries will work here. When nectarines are in season, so are blueberries! Try to find some nice, plump fresh ones at the market!
- Egg White: A beaten egg white or heavy cream are simply here to give the turbinado sugar something to adhere to. It doesn’t matter which you choose.
- Turbinado Sugar: This is the only other sweetener in the filling. I like the subtle molasses flavor turbinado sugar adds.
Variations
- Crust Change Up: For a sweeter crust option on this Blueberry Nectarine Galette, you could use this Sweet Tart Dough or Almond Tart Dough recipe.
- Peaches: You could certainly substitute peaches or a mix of nectarines and peaches in this recipe. I would recommend peeling your peaches first!
- Individual Tarts: Use the same recipe but divide the dough into 8 equal portions. Roll them out and make individual blueberry nectarine galettes!
How to Store Blueberry Nectarine Galettes
Store at room temperature for 2 days or refrigerate for up to 7 days. You can also bake this galette and freeze it for later! After thawing I suggest refreshing the galette in a 300°F oven until the crust re-crisps.
Serving Suggestions
Blueberry Nectarine Galettes can be served cold, room temperature or hot. I prefer them warm especially with ice cream.
Serve with vanilla bean ice cream or vanilla bean anglaise. The creamy vanilla flavor pairs beautifully with the fruit and almonds. Or top it with warm caramel sauce. You could even highlight the blueberry flavor by pairing it with my easy blueberry sauce.
Pastry Chef Tip
Roll out the dough on parchment paper. This will allow you to easily transfer the galette to a baking sheet as well as use the parchment to fold up and pleat the dough around the fruit.
Recipe
Blueberry Nectarine Galette
Ingredients
- 4 Nectarines (unpeeled and thinly sliced)
- 1 cup Blueberries
- Egg whites (beaten, or heavy cream)
- Turbinado Sugar
Almond Pie Crust
- 1 ½ cups All purpose flour
- 3 tablespoons almond flour (or almond meal)
- 3 tablespoons sugar
- ½ teaspoon salt
- ½ cup shortening (cut in small pieces)
- 1 egg (well beaten)
- cold water
Almond Cream
- 4 ½ tablespoons butter (room temperature)
- 5 tablespoons sugar
- ¾ egg
- 2 teaspoons cornstarch
Instructions
Prepare the Almond Pie Crust:
- Make sure all ingredients are either frozen or very, very cold. Mix dry ingredients and cut in shortening with a pastry blender until they are worked into the dry ingredients and are the size of peas. Be careful not to over work it because it is these chunks that give the pastry that flaky quality.
- Add beaten egg with a fork just until incorporated. Add just enough water to hold dough together. I used 2 tablespoons but this will vary. You want the dough to stay in a ball, so if chunks are falling out, then add some more water. It doesn’t take as much as you think! Roll into a ball, place on plastic wrap, and flatten into a disk. Refrigerator for several hours or over night.
- Roll out to ¼ inch thick. This dough is more fragile than my other go-to crust, so I use the rolling pin method for transferring the dough to a pan. Gently roll the dough onto the pin and unroll it over your pie dish.
- Chill at least 30 minutes, preferably 2 hours.
Make Almond Cream:
- In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, cream together the butter and sugar until light and fluffy.
- Slowly add the eggs in several additions, beating well after each.
- Add the almond flour and the cornstarch, mixing well.
Assemble:
- Preheat the oven to 375°F not convection. I find the fan browns the fruit faster than the almond cream can cook.
- Spread the almond cream on the crust, leaving a 1 ½ inch border around the edges.
- Layer on the blueberries and nectarines, studding the top with a few extra blueberries. I did not, but you can add additional sugar if you desire. Make sure they are mounded up on top of the almond cream, leaving the same border.
- Working quickly and carefully, fold the edges of the dough over the fruit, using the parchment to lift and lay it on the fruit. You’ll need to overlap some of the edges of the dough to get it to form a circle. I try to press together any holes that form or all the juices will find that hole and end up on your baking sheet.
- Brush the crust with egg white or heavy cream, then sprinkle the whole galette generously with turbinado sugar. I put a few large pinches in the center and then coat the edges.
- You can chill the whole galette for 30 minutes but mine was still cold because I worked quickly, so I did not chill the one in the photos.
- Bake in preheated oven for 30-40 minutes. Mine bake 35 minutes until the almond cream had puffed and looked set. No raw eggs for us! The crust will be a lovely golden brown.
- Allow to cool at least 30 minutes. I prefer to cool it completely then rewarm if I want to serve it warm.
- Serve cold, room temperature, or warm!
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