Sun-Kissed Blueberry Nectarine Galette

Embrace the vibrant flavors of summer with this exquisite Blueberry Nectarine Galette! This delightful rustic tart features a wonderfully tender and crispy almond flour pie crust that perfectly cradles a rich, homemade almond fruit filling. Piled high with fresh, juicy nectarines and plump, sweet blueberries, all nestled on a bed of luscious frangipane, this galette is truly the quintessential summer treat.

For this particular galette recipe, I opt for my Almond Cream with Almond Paste recipe, though my classic frangipane recipe with almond flour works equally well. The choice often comes down to the ingredients you readily have on hand, both delivering a sublime almond-infused base that enhances the summer fruit.

While peaches typically steal the spotlight during summer with beloved treats like peach blackberry pie, fresh peach ice cream, peach cobbler, peach preserves, peach crisp cupcakes, and even this refreshing easy peach salad, I must confess a personal preference for nectarines. Their naturally sweeter profile and smooth, fuzz-free skin make them an absolute winner in my kitchen. The best part? No peeling required, which saves precious time and effort!

What is the difference between galette and pie?

At its heart, a galette is pie’s free-spirited cousin! While traditional pies are meticulously baked in specialized tins, often requiring intricate crimping and elaborate top crusts, galettes embrace a beautiful, rustic simplicity. They are typically baked free-form on a flat sheet pan, allowing their edges to be casually folded over the fruit filling. This unfussy approach takes immense pressure off the baker, making galettes incredibly approachable for both novice and experienced cooks. You don’t need a fancy technique or perfect presentation to create a stunning galette; its charm lies in its imperfect, homemade look.

Galettes are also incredibly versatile, lending themselves to both sweet and savory fillings. My Tomato Goat Cheese Galette, for instance, offers a delightful savory twist, reminiscent of a gourmet pizza. But it’s sweet galettes, like this seasonal Blueberry Nectarine Galette and my beloved Cherry Galette, that truly fill me with joy. They capture the essence of fresh produce with minimal fuss, transforming simple ingredients into an elegant dessert that tastes like a warm hug from summer itself.

Why Nectarines Shine in This Galette

Nectarines, often overshadowed by their fuzzy peach cousins, truly shine in this galette. Their smooth skin means no peeling is necessary, saving time and effort, and their slightly firmer flesh holds up beautifully during baking, preventing a soggy filling. With a vibrant sweetness that perfectly complements the tart burst of blueberries, nectarines offer a delightful textural contrast and a rich, honeyed flavor that defines this summer dessert. When selecting nectarines, look for fruit that gives slightly when gently squeezed, indicating ripeness without being overly soft. The aroma should also be sweet and fragrant, a true sign of peak flavor.

Key Ingredients for Your Galette

Crafting the perfect Blueberry Nectarine Galette begins with selecting high-quality ingredients. Each component plays a vital role in achieving that balance of tender crust, rich filling, and bright fruit flavors:

• Almond Pie Crust: I swear by my old-fashioned almond pie crust for its unparalleled tenderness, delicate crumbliness, and just the right hint of sweetness. The almond flour adds a subtle nutty depth that pairs beautifully with the fruit and almond cream. Alternatively, the light and flaky buttermilk crust from my cherry galette recipe would also be a fantastic choice.
• Almond Cream (Frangipane): This is the secret ingredient that truly unifies all the flavors in this galette. Whether you prefer to make your frangipane with almond flour for a more rustic texture or your almond cream with almond paste for a smoother, richer consistency, this creamy, aromatic layer provides a moist and flavorful bed for the fruit, preventing the crust from becoming soggy.
• Nectarines: Opt for ripe, fragrant nectarines. They should yield slightly to a gentle squeeze but remain firm, not mushy. Their smooth skin means no tedious peeling, and their vibrant, sweet-tart flavor is utterly irresistible when baked.
• Blueberries: Both fresh or frozen blueberries work wonderfully here. Since nectarines and blueberries are often in season at the same time, aim for fresh, plump berries from your local market to capture that peak summer essence. Their burst of tartness provides a perfect counterpoint to the sweet nectarines.
• Egg Wash (Egg White or Heavy Cream): A light brush of beaten egg white or rich heavy cream acts as a glaze, helping the turbinado sugar adhere to the crust and giving it a beautiful, golden sheen and a lovely crisp texture.
• Turbinado Sugar: This is the only additional sweetener needed for the fruit filling. I particularly love turbinado sugar for its larger crystals, which create a delightful sparkle and a slightly crunchy texture on the crust, along with a subtle, warm molasses flavor that complements the fruit.

Creative Variations to Try

This Blueberry Nectarine Galette recipe is wonderfully adaptable. Feel free to experiment with these variations to make it your own:

• Crust Change-Up: For a galette with a slightly sweeter and more delicate crust, consider using my Sweet Tart Dough or the rich Almond Tart Dough recipe. Both will add a different dimension to the overall flavor and texture of your Blueberry Nectarine Galette.
• Peaches: If you’re a devoted peach lover, you can absolutely substitute peaches for nectarines, or even use a delightful mix of both! Keep in mind that peaches have a fuzzy skin, so I highly recommend peeling your peaches first for the best texture in your galette.
• Individual Tarts: For charming single-serving desserts, simply use the same delicious recipe but divide your almond pie dough into 8 equal portions. Roll each portion out individually and create miniature blueberry nectarine galettes. This is perfect for entertaining or portion control!
• Spice It Up: A pinch of cinnamon, nutmeg, or a tiny dash of almond extract in the fruit filling can add an extra layer of warmth and complexity.
• Nutty Topping: Before folding the crust, sprinkle a handful of sliced almonds or chopped pistachios over the fruit for added crunch and flavor.

Storing Your Delicious Galette

To ensure your Blueberry Nectarine Galette stays fresh and delicious, here are some simple storage guidelines:

You can store your baked galette at room temperature for up to 2 days, making it a convenient make-ahead dessert. If you need to keep it longer, refrigerate it for up to 7 days. Simply cover it loosely with plastic wrap or store it in an airtight container to prevent it from drying out.

For ultimate convenience, this galette bakes beautifully and freezes exceptionally well! Once cooled completely, wrap it tightly in plastic wrap, then in foil, and freeze for up to 2-3 months. When you’re ready to enjoy it, thaw the frozen galette in the refrigerator overnight. For the best texture, I highly recommend refreshing the thawed galette in a 300°F (150°C) oven for about 10-15 minutes, or until the crust re-crisps and the filling warms through. This brings back that delightful “just baked” quality.

Perfect Serving Suggestions

The beauty of a Blueberry Nectarine Galette is its versatility in serving. It’s utterly delicious whether served cold, at room temperature, or warm. However, if you ask me, there’s a special magic to enjoying it slightly warm, especially when paired with something cool and creamy.

For an indulgent experience, serve your warm galette with a scoop of homemade vanilla bean ice cream or a drizzle of silky vanilla bean anglaise. The luscious, creamy vanilla beautifully complements the sweet-tart fruit and the rich almond notes of the frangipane. Another fantastic option is to top it with a generous swirl of warm salted caramel sauce, adding a buttery, sweet, and slightly salty dimension. You could even double down on the berry flavor by pairing it with my vibrant easy blueberry sauce, creating an explosion of fresh fruit taste. Don’t forget a light dusting of powdered sugar for an elegant finish!

5 from 1 ratings

Blueberry Nectarine Galette

by
Chef Lindsey

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!

Prep:
20 minutes mins

Cook:
30 minutes mins

Chill:
2 hours hrs 30 minutes mins

Total:
3 hours hrs 20 minutes mins

Servings:
12 people

Pin Recipe
Comment
Print Recipe

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
• ⅔ cups almond flour

Instructions

Prepare the Almond Pie Crust:

1. Ensure all your crust ingredients, especially butter or shortening, are either frozen or very cold. In a large bowl, whisk together the dry ingredients (flour, almond flour, sugar, salt). Add the cold shortening, cut into small pieces. Using a pastry blender or your fingertips, cut the shortening into the dry ingredients until the mixture resembles coarse meal with some pea-sized pieces of shortening remaining. Be careful not to overwork the dough; these small chunks are crucial for creating a flaky pastry.
2. Pour the well-beaten egg into the mixture and mix gently with a fork until just incorporated. Gradually add cold water, one tablespoon at a time, mixing until the dough just comes together. You want the dough to form a cohesive ball, but it should not be sticky or wet. Typically, 2-3 tablespoons of water are sufficient, but this can vary. Roll the dough into a ball, flatten it slightly into a disc, wrap it tightly in plastic wrap, and refrigerate for at least several hours, or ideally overnight. This chilling process allows the gluten to relax and the fats to firm up, resulting in a more tender and flaky crust.
3. On a lightly floured surface, roll out the chilled dough to approximately ¼ inch thick, forming a large circle (about 12-14 inches in diameter). This almond crust is more delicate than a standard butter crust, so use a rolling pin to carefully transfer it. Gently roll the dough onto your rolling pin, then unroll it onto a sheet pan lined with parchment paper.
4. Chill the rolled-out dough on the parchment-lined sheet pan for at least 30 minutes, or preferably 2 hours. A cold crust is essential for preventing shrinkage and maintaining flakiness during baking.

Make Almond Cream:

5. In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream together the room temperature butter and sugar until the mixture is light, pale, and fluffy. This typically takes about 2-3 minutes.
6. Slowly add the egg in several small additions, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
7. Finally, add the almond flour and cornstarch to the mixture. Mix on low speed until just combined and smooth. Be careful not to overmix at this stage.

Assemble:

8. Preheat your oven to 375°F (190°C). Crucially, do not use the convection setting for this recipe. I’ve found that the convection fan can brown the delicate fruit faster than the almond cream has a chance to fully bake and set.
9. Spread the prepared almond cream evenly over the chilled pie crust, leaving a generous 1 ½-inch border around the edges. This border will be folded over to form the rustic crust of the galette.
10. Arrange the thinly sliced nectarines and plump blueberries in an even layer over the almond cream, mounding them slightly in the center. Feel free to dot the top with a few extra blueberries for visual appeal. While I prefer the natural sweetness of the fruit and almond cream, you can sprinkle additional sugar over the fruit if you desire a sweeter filling. Ensure the fruit stays within the almond cream area, maintaining the 1 ½-inch border.
11. Working quickly and carefully to keep the dough cold, gently fold the edges of the dough over the fruit filling. Use the parchment paper to help lift and guide the dough as you fold it, creating a rustic, free-form border. You will need to overlap some sections of the dough to form a roughly circular shape. If any small holes appear in the folded crust, gently pinch them together to prevent juices from escaping onto your baking sheet during baking.
12. Brush the exposed pie crust generously with beaten egg white or heavy cream. This creates a beautiful golden-brown finish. Then, sprinkle the entire galette liberally with turbinado sugar – focusing on both the crust and a few pinches over the fruit in the center – for a delightful sparkle and caramelized crunch.
13. You have the option to chill the assembled galette for another 30 minutes before baking, especially if your kitchen is warm or if you worked slowly. However, if your dough remained cold throughout the assembly process, like mine typically does, you can proceed directly to baking.
14. Bake in the preheated 375°F (190°C) oven for 30-40 minutes. My galettes typically bake in about 35 minutes, or until the almond cream has puffed up and appears fully set (no raw eggs!). The crust should be a beautiful golden brown and crispy.
15. Allow the galette to cool on the baking sheet for at least 30 minutes before slicing. While it’s tempting to dive right in, cooling allows the filling to set properly. I personally prefer to cool it completely, then rewarm individual slices if I want to serve it hot.
16. Serve your gorgeous Blueberry Nectarine Galette cold, at room temperature, or warm with your favorite toppings!

Video

Notes

Yield: 12 servings

*This Frangipane Recipe uses Almond Flour. You could alternatively use this recipe to make your almond cream with Almond Paste.

Nutrition

Calories: 247kcal |
Carbohydrates: 27g |
Protein: 3g |
Fat: 15g |
Saturated Fat: 5g |
Polyunsaturated Fat: 3g |
Monounsaturated Fat: 5g |
Trans Fat: 1g |
Cholesterol: 35mg |
Sodium: 147mg |
Potassium: 99mg |
Fiber: 2g |
Sugar: 13g |
Vitamin A: 330IU |
Vitamin C: 3mg |
Calcium: 13mg |
Iron: 1mg

Course:
Dessert

Cuisine:
French

Calories:
247

Like this? Leave a comment below!