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Nectarine, blueberry and almond galette recipe

Nectarine, blueberry and almond galette recipe

1 rating

Everyone loves a flavour mash-up, and seasonal summer fruits get an almond croissant-style makeover in this easy free-form tart. See method

  • Serves 12
  • Takes 1 hr 10 mins
  • 248 calories / serving
  • Vegetarian


  • 4-pack nectarines, destoned and each cut into 12 wedges
  • 150g pack blueberries
  • 1 tbsp cornflour
  • 2 tbsp icing sugar, plus extra for dusting (optional)
  • 425g shortcrust pastry (from a 500g block)
  • flour, for dusting
  • 25g flaked almonds
  • cream or ice cream, to serve (optional)

For the frangipane

  • 20g butter, softened
  • 50g caster sugar
  • 1 egg, beaten
  • ½ tsp vanilla extract
  • 75g ground almonds
  • 1½ tbsp plain flour

Each serving contains

  • Energy

  • Fat

    15g 21%
  • Saturates

    5g 24%
  • Sugars

    11g 12%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 23.5g Protein 4.8g Fibre 1.9g


  1. For the frangipane, beat the butter and sugar until pale and creamy. Spoon 1 tbsp beaten egg into a separate bowl and set aside; add the rest to the butter and sugar mixture and mix to combine. Stir in the vanilla extract, ground almonds and flour until just combined.
  2. Put the fruit in a bowl, with the cornflour and 2 tbsp icing sugar. Toss gently to coat the fruit, until the sugar and cornflour have dissolved. Set aside.
  3. Preheat the oven to gas 6, 200°C, fan 180°C and line a large baking sheet with nonstick baking paper. Roll out the pastry on a lightly floured surface to a rough circle about 35cm in diameter and 5mm thick. Transfer to the prepared baking sheet.
  4. Spread the frangipane over the pastry, leaving a 5cm border. Arrange the fruit on top, then fold over the pastry edges, overlapping and pressing together to stick. Brush the pastry edges with the reserved beaten egg, then scatter over the flaked almonds.
  5. Bake for 35 mins or until any exposed pastry is golden and the fruit is tender. Set aside to cool for 10 mins, then dust the edges with icing sugar, if you like. Serve warm or cold, with cream or ice cream, if you like.

Tip: Use leftover pastry to make a small batch of jam tarts.

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