Nectarine & Brown Butter Whiskey Frangipane Galette

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Nectarine & Brown Butter Whiskey Frangipane Galette

Lushly tart and bright honey hued nectarines get bathed in a sumptuously fragrant brown sugar, vanilla whiskey sauce and layered over a deeply nutty brown butter almond frangipane. All that nectarine and frangipane goodness gets wrapped in an all butter crust to create the most rustic summer galette. Drizzle this beauty with some salted caramel sauce and serve with some classic vanilla ice cream for the perfect summer dessert.

It is okay if your galette is not perfectly shaped. The more unruly it is the more rustic it is, adding more character and texture to this perfect summer dessert!

It is okay if your galette is not perfectly shaped. The more unruly it is the more rustic it is, adding more character and texture to this perfect summer dessert!

Nectarine & Brown Butter Whiskey Frangipane Galette

  • Serving: 5-6

Ingredients:

All Butter Crust

  • 1 1/4 cups all-purpose flour

  • Pinch salt

  • 1 teaspoon white sugar

  • 8 tablespoons of butter, cold (113 grams)

  • 3-4 tablespoons of ice water

Brown Sugar Whiskey Nectarines

  • 3 tablespoons brown sugar

  • squeeze of lemon juice

  • Heaping 1/8 teaspoon salt

  • 3/4 teaspoon of vanilla paste

  • 1/4 teaspoon of your favorite whiskey

  • 2 golden fleshed nectarines

Whiskey Brown Butter Frangipane

  • 4 tablespoons butter

  • ¼ cup +2 tablespoons of raw almonds

  • 3 tablespoons brown sugar

  • 2 tablespoons white sugar

  • 1 tablespoons of all purpose flour

  • 1/2 a teaspoon of vanilla paste

  • ¼ teaspoon your favorite whiskey

  • 1/2 an egg (roughly 25 grams)

  • ¼ teaspoon salt

Assembly

  • 1/2 an egg (roughly 25 grams)

  • Raw sugar, for topping the crust

  • Your favorite Salted Caramel Sauce

Method:

Make the All Butter Crust

  1. Combine flour, salt and sugar and mix until combined.

  2. Cut up ice cold butter into small one-inch cubes and set aside.

  3. Add the butter pieces into the flour mixture and rub the butter in with you fingers you have pea sized chunks of butter.

  4. Adding one teaspoon at a time, add a little bit of ice cold water into the flour mixture just until a dough comes together.

  5. Gather the dough together into a ball and shape it into a disc and wrap galette dough tightly in plastic wrap and let it chill in refrigerator for at least an hour.

    • Note: Dough can be made night before as well.

Brown Sugar Whiskey Nectarines

  1. Combine brown sugar, lemon juice, salt, vanilla and whiskey until mixture is combined.

  2. Wash and slice your nectarines so that they are about less than 1/2 inch thick and then toss them into the brown sugar mixture. Let them sit and marinate while you make the frangipane.

Whiskey Brown Butter Frangipane

  1. Melt butter on the stovetop until just lightly golden brown and fragrant.

  2. While the butter cools, grind almonds, brown sugar and white sugar in food processor until it becomes a fine paste.

  3. Crack one egg in a separate bowl and whisk well. Pour half (about 25 grams) of the whisked egg into your food processor, reserving the other half for later.

  4. Add cooled brown butter, all purpose flour, vanilla paste, whiskey, salt and pulse till combined and thick. Set aside.

Assembly

  1. Preheat your oven to 350 F degrees.

  2. Pull out chilled galette dough from fridge, unwrap and place it on precut parchment paper (roughly the size of your baking tray)

    • Note: By using a parchment paper you can easily move your galette onto your baking tray.

  3. Roll the dough out to be ¼ inch thick circle. Make sure to work with dough quickly so that it remains cool.

    • Note: The colder your pie dough, the flakier your crust will be. If you find that your dough is very hard to roll out because of how cold it is, hit the dough firmly with your rolling pin to help it soften a bit. As you keep rolling in small motions, you will find it more pliable. If your dough feels a little tacky when rolling, sprinkle a little flour while you roll or stick it in the freezer for a few minutes.

  4. Once the dough has been rolled out, mark a 2 inch border with a knife. This will be the flap you fold over to make your galette.

  5. Spread your frangipane mixture evenly within the confines of your border and top the nectarines along the frangipane, making sure to not have any nectarines stick over the border. Don’t overcrowd your galette. You may have a few nectarines left over. Pour a little bit of the nectarine sugar mixture on top of the nectarines, like a tablespoon or so.

  6. Fold over the border of galette dough over the nectarines and frangipane mixture and make sure no nectarines or filling are spilling out. Rearrange your nectarines as needed.

  7. Brush the galette dough with the remaining egg you reserved from earlier and sprinkle generously with raw sugar along the sides and top of the galette.

  8. Slide your parchment paper with the galette onto your baking sheet and bake for about 35 to 37 minutes or until crust is golden and nectarines look kind of shriveled.

    • Your frangipane might look a little undercooked but it should firm up by the time you let it come to room temperature. If you feel that the frangipane needs to cook a bit more you can turn your oven off after 37 minutes and leave the galette in the oven for a few more minutes. The residual heat should cook the frangipane fully.

  9. Let the galette cool for about 10 - 15 minutes once out of the oven so it can firm up. When ready to server, drizzle warmed up salted caramel all over the galette and sprinkle some raw sugar. Slice your galette and enjoy it plain or with a scoop of vanilla ice cream!