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!
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.