Mini Nectarine and Almond Cream Galettes
About the recipe:
These mini nectarine and almond cream galettes are the perfect blend of buttery, flaky pastry and rich, creamy almond filling. A perfect way to bid farewell to summer!
* If you want tips, how-to’s and process photos, be sure to read the whole post below.
If, like me, you love to stretch summer just a little longer through what you eat, this neactrine and almond cream galette recipe is perfect for you! Nectarines are still at their peak here in September, and I believe there’s no better time to showcase them in a dessert that captures the essence of summer’s sweetness.
How to make sliced almonds at home?
For decoration, you can easily find pre-sliced almonds at most specialty stores or online. However, when I run out (which happens more often than I’d like because I use them so quickly), I like to make them myself.
1. Peeling the almonds
There are two methods: either soak the almonds in cold water overnight to preserve their nutrients, or, if you’re short on time, blanch them in boiling water for 1 minute. After that, peeling them is a breeze.
2. Slicing
Using a sharp knife, carefully slice the almonds thinly. Hand-slicing adds a rustic charm since the pieces won’t be perfectly uniform. Just be cautious not to cut yourself.
Once sliced, I prefer to lightly toast them before using. You can do this by heating them in a dry pan for 3–5 minutes until they turn slightly golden, making sure not to over-toast since they’ll continue to brown in the oven.
Making a galette crust with classic pâte brisée
For this recipe, I use a variation of pâte brisée that’s richer and more flavorful. Classic pâte brisée is simple—just flour, sugar, cold butter, water, and an egg yolk—but I’ve adjusted it to complement the peaches and enhance the taste.
By adding extra butter, the crust becomes more tender and crisp, with a melt-in-your-mouth texture. I also replace part of the flour with almond powder, which adds a subtle nuttiness and natural sweetness. Using powdered sugar instead of granulated sugar gives the dough a finer, silkier texture. Lastly, a hint of lemon zest and juice brightens the almond flavor and adds a refreshing touch.
Tips to keep nectarines from getting too juicy
Peaches and nectarines release a lot of juice during baking, which can make the crust soggy. To prevent this:
• Drain canned or juicy fresh nectarines well. For fresh ones, sprinkle with sugar and let them sit on a paper towel to release excess juice.
• Sprinkle almond powder or breadcrumbs between the almond cream and nectarines to absorb extra moisture.
• If the nectarines are still very juicy, mix an extra teaspoon of cornstarch with the sugar and cinnamon to thicken the juices.
How to Assemble the Galettes
1. After chilling the dough, divide it into four portions and shape into balls. Roll each ball into a 20 cm circle, about 0.5 cm thick, directly on parchment paper. Don’t worry about uneven edges—they add rustic charm. For a cleaner look, trim the edges with a plate. Transfer the dough to a baking sheet and refrigerate while you prepare the almond cream.
2. Arrange the nectarine slices as you like, leaving a 3-4 cm border. Brush the border with egg, fold over the fruit, and brush the top with egg wash. Sprinkle with sugar and sliced almonds, then chill for 10 minutes before baking.
Mini Peach and Almond Cream Galettes
Ingrédients
Instructions
- Mix the dry ingredients (flour, almond flour, powdered sugar, lemon zest, sea salt) in a bowl or a food processor. If using a food processor, pulse briefly to combine.
- Add the cold butter cubes. Rub together with your fingertips or blend until the mixture resembles fine crumbs. Add the cold water, lemon juice, and egg yolk. Mix quickly.
- Press the dough twice with the palm of your hand to incorporate the butter. Flatten the dough, wrap it in cling film, and refrigerate for at least 2 hours, ideally overnight. Tip: If short on time, freeze the dough for 10 minutes, roll it out, and freeze again for 30 minutes before baking.
- Whip the softened butter and sugar until light and fluffy. Add the egg, mix again, then fold in the almond flour. Chill in the fridge.
- Slice the peaches into medium-thick pieces. Lay them on paper towels, sprinkle with sugar, and let them drain for 5-10 minutes.
- Mix sugar, cinnamon, lemon juice, vanilla, and cornstarch in a bowl. Gently toss the peach slices in the mixture.
- Divide the dough into 4 portions. Shape each into a ball, then roll each ball into a 20 cm round, about 1-2 cm thick. Spread a thin layer of almond cream in the center, leaving a 5 cm border. Refrigerate for 10-15 minutes to stabilize, or freeze for 5 minutes.
- Arrange the peach slices in the center of each round, fold the edges over, brush with egg wash (egg yolk + milk), and sprinkle with flaked almonds and brown sugar.
- Bake at 180°C (350°F) for 30-35 minutes. Once out of the oven, let cool, then brush the peaches with peach jam or honey for a glossy finish. Bonne dégustation !
