Abracadabra — Nectarines!

My hubby makes fun of me because I often whine, “I hate technology!”

You know the feeling — when your server goes down or your email has the hiccups or some dastardly virus has infiltrated your otherwise peaceful online existence.

At times like that, can you blame me for uttering those blasphemous words? I think not.

But a couple of weeks ago, you might have heard me proclaim instead, “I adore technology!”

You see, it all started when I tweeted that I had bought some fabulously soft, juicy, drippy-licious Suncrest peaches at the Frog Hollow Farm store at the Ferry Building in San Francisco.

Then, what happens, but two days later, I find a huge box on my porch of just-picked nectarines, courtesy of Frog Hollow Farm.

Big Brother at work?

Big nectarines is more like it. Sweet, with just the right amount of tang, too.

Most of them, I just enjoyed out of hand. But I saved a few choice ones for extra special treatment: “Nectarine-Frangipane Galette.”

The recipe is from “Ready for Dessert” (Ten Speed Press), the new book by pastry chef and blogger extraordinaire, David Lebovitz.

The open-face, rustic tart starts with a simple dough that comes together in a pinch in a food processor, stand mixer or in a big bowl as you wield a pastry blender. The circle of dough is smeared with the frangipane, a thick, intensely almond tasting pastry cream made from sugar, flour, almond paste, almond extract, butter, an egg, and a little bit of rum, if you like. Finally, slices of fresh nectarines are fanned out over the top. Then, the edges of the dough are folded over to hold everything in.

The galette emerges from the oven flaky, buttery and crowned with soft, tender fruit enhanced by the rich frangipane.

The recipe directions call for making one large galette. I actually made two smaller ones instead, so that I could give one to a friend. If you make two, you’ll only need to bake them in the oven for about 35 minutes.

I still have my moments where I’m not thoroughly fond of technology. But I promise now not to bad-mouth it quite so much. I can’t anyway — not with my mouth full of nectarines.

Nectarine-Frangipane Galette

(Makes 8 servings)

3 large nectarines (1 3/4 pounds)

Galette dough (recipe below)

Frangipane (recipe below)

2 tablespoons unsalted or salted butter, melted

4 tablespoons granulated or coarse-crystal sugar

Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silicone baking mat.

Pit and cut nectarines in 1/2-inch slices.

Lightly flour a work surface and roll out dough into a circle about 14 inches in diameter. Transfer it to the prepared baking sheet.

Smear frangipane over the dough, leaving a 2-inch border. Arrange nectarine slices in concentric circles over frangipane, or simply scatter them in an even layer. Fold border of the dough over the nectarines and brush the crust with some of the melted butter, then lightly brush or dribble rest of butter over nectarines. Sprinkle half of the sugar over the crust and the remaining half over nectarines.

Bake galette until nectarines are tender and crust has browned, about 1 hour. Slide galette off the parchment paper and onto a wire rack.

Serve warm or at room temperature.

Note: The dough can be made up to 3 days in advance and refrigerated. The tart should be serve the day it’s baked.

Galette Dough

(Makes enough for one 12-inch galette)

1 1/2 cups all-purpose flour

1 tablespoon sugar

1/2 teaspoon salt

1/2 cup unsalted butter, cut into 1-inch cubes and chilled

6 tablespoons ice water

In a large bowl using a pastry blender, in a stand mixer fitted with the paddle attachment, or in a food processor fitted with the metal blade, mix together flour, sugar and salt. Add chilled butter cubes and mix until butter is broken into pieces about the size of large corn kernels. Don’t worry if a few pieces are in larger, rough chunks; they will make the dough nice and flaky.

Add ice water all at once and continue mixing just until the dough begins to hold together.

Shape dough into a 5-inch disk, wrap it in plastic wrap, and refrigerate until chilled and firm, at least 30 minutes. Use as directed in the recipe.

Note: Disk of dough can be refrigerated for up to 2 days or frozen for up to 1 month.


(Makes about 1 cup)

4 ounces almond paste, crumbled

1 1/2 teaspoons sugar

1 1/2 teaspoons all-purpose flour

1/8 teaspoon almond extract

6 tablespoons unsalted or salted butter, at room temperature

1 large egg, at room temperature

1 teaspoon rum (optional)

In a food processor fitted with the metal blade or in a stand mixer fitted with the paddle attachment, mix together almond paste, sugar, flour, and almond extract until almond paste is in fine pieces. Add butter and mix until completely incorporated, then add egg and rum, if using, and continue mixing until frangipane is as smooth as possible. Don’t worry if there are a few tiny bits of almond paste; they’ll disappear with baking.

Note: Frangipane will keep in the refrigerator for up to 1 week, or in the freezer for up to 1 month. For easier spreading, bring it to room temperature before using.

– All recipes from “Ready for Dessert” by David Lebovitz

More: David Lebovitz’s Cocoa-Marzipan Pound Cake

More: Stone Fruit Tea Cake

More: Peach Blueberry Cake

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Date: Thursday, 12. August 2010 5:25
Trackback: Trackback-URL Category: Fruit, General, Recipes (Sweet)

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  1. 1

    I prefer nectarines to peaches. That galette looks extremely delicious. A perfect flavor combination. Frangipane is a great choice.



  2. 2

    Yummy, that tart looks divine. Very nice of Frog Hollow Farm to be listening :-)

  3. 3

    Yummehhhhhhhh!! This looks so good. I love nectarines but i always eat them just like that. Very precious to bake them. Hahaha :P

    How do you like this new book by David? I’m still thinking about getting it.

  4. 4

    Maameemoomoo: So far, I like David’s book. This is the first recipe I’ve tried from it. There are quite a few others that caught my eye, too.

  5. 5

    I love making galettes. So easy to make the crust and I cheat a bit by using the frangipane mix I got in France. :P

  6. 6

    This is one of the most delicious sounding (and looking!) recipes I have seen in a long time. I am compelled to make it: this weekend I think! As for your twitter-to-fruit delivery experience, I am jealous and it makes me think twitter might not be so bad after all!

  7. 7

    Tami: Wow, there’s a mix for frangipane? Do you just add water or something. Leave it to the French to come up with something so fab.

  8. 8

    Oh wow, this looks delicious! I’ve seen galettes before but they didn’t include the frangipane. I think it will make the galette taste so much better. Must try this recipe now!

  9. 9

    That looks so good! I am so glad I am back in California for the school year. I missed all the fresh local produce :o)

  10. 10

    I love nectarines, I am waiting for those fruits to come in season here, the galette looks beautiful too.

  11. 11

    Lovely nectarine dessert. I would have to buy more to have some left for making this. I love nectarines…just so good!

  12. 12

    […] This post was mentioned on Twitter by Frog Hollow Farm and CarolynJung, shirley. shirley said: This looks amazing!! RT @CarolynJung: A fab galette filled with luscious frangipane and Frog Hollow nectarines. http://bit.ly/clSCVs […]

  13. 13

    I had a sad encounter with a galette recently. But yours is telling me, “Give galettes another chance!”

  14. 14

    I too have been dabbling with galettes. First, apricots, then apricot/blueberry, then cherries, then peaches. I fell in love with them while interning at Chez Panisse this past spring. You have inspired me to source out almond paste, and David’s new book, and encounter the wonders of frangipane. Nectarines and plums are just around the corner up here and I can’t wait! Onward!

  15. 15

    Ju: A sad encounter with a galette? Oh no!! Do try again. They are so much easier to make than pies. Let me know how your next one turns out.

  16. 16

    Okay, I know and ADORE that company. I was first introduced to it during the Foodbuzz Festival, and they seriously have some freaking amazing peaches and nectarines…ESP their dried peaches! I hope you get to try those too!

  17. 17

    I was at Ferry building today and had a sample of their nectarine (probably the exact kind that you got). It was unbelievably juicy and flavorful! I would have gotten it if I didn’t buy over 15 lbs of produce the day before including a bunch of nectarines… Next time! :)

  18. 18

    Hehe I know what you mean. When technology works, there nothing more brilliant but when it fails, it fails spectacularly! This galette however is just plain spectacular!

  19. 19

    OK, here goes, “I love nectarines” “I love technology” I somehow think I ‘ll still have to go to the store for my supplies to make this incredible sounding dessert. Thanks for sharing.

  20. 20

    The galette looks so gorgeous and super delicious with nectarines and frangipane! We haven’t had nectarines this season yet, just peaches, must remedy that this weekend!

  21. 21

    I agree about the difficulties and annoyances of technology. Sometimes it is so easy to bad mouth it until you need to find a recipe online or something like that. The Nectarine-Frangipane Galette is pretty mind-blowing. Excellent pictures and picture perfect nectarines.

  22. 22

    […] would be San Francisco’s Humphry Slocombe Ice Cream teaming up with New York’s famous Big Gay Ice Cream Truck for a special event at 7 p.m. Aug. […]

  23. 23

    That’s a beautiful galette! And, I wouldn’t mind big brother delivering delicious fruit. Great use of technology.

  24. 24

    I just visited SF and had the pleasure of walking around the Ferry Building Marketplace… you’re so lucky to have access to that wonderful place all the time, esp if deliveries magically appear on your door. I think I might have to buy “Ready for Dessert” now after seeing your pictures and posts.

  25. 25

    delicious! i just made a nectarine upside-down cake, but this actually looks much tastier!

  26. 26

    You are so lucky! I live for stone fruit season at the farmers’ market, but can hardly bear to cook them. This looks so good I may have to try it.

  27. 27

    your galette looks so beautiful!! sometimes I hate technology too lol

  28. 28

    oh and how wonderful to receive a gift of nectarines :)

  29. 29

    I love fruit galettes, especially the frangipane. And David Lebovitz’s recipes are a favourite. Your pictures are tell me that they were excellent.

  30. 30

    This so lovely to see, truly awesome ! i bet it taste fantstic!

  31. 31

    Would love some topped with vanilla bean ice cream! Thanks for sharing. I love it :)

  32. 32

    Lucky you! Twitter is fantastic – lots of contacts you can meet and it makes you think that this is a small world afterall! Anyway – lovely use of the nectarines… next time they are in season in Sydney THIS is what I am making.

  33. 33

    If only I had that kind of magic.

    “I love me some Starbucks ice cream!”


  34. 34

    This looks amazing! I’m hosting a big family weekend in October and would love to make some of these for breakfast — does anyone know if its possible to make these in advance and freeze? Any advice would be appreciated! Thanks so much

  35. 35

    Alisong: You can freeze the dough easily. Just defrost in the fridge overnight before rolling it out. I’ve also frozen leftovers of the baked tart. Just defrost in the fridge or on the countertop, then heat in the oven before serving.

  36. 36

    […] Nectarine Desserts: David Lebovitz’s Nectarine-Frangipane Galette Share and […]

  37. 37

    Great pic of the nectarine. Any ideas what variety it may be? Or perhaps you may remember when you bought it, and that might narrow it down.
    Great inspirational blog and pictures to go with it!

  38. 38

    […] have just put sliced nectarines, cooked in a little sugar and butter on top of the pastry, but this recipe from David Lebovitz’s book Ready for Dessert adds a layer of frangipane.which adds a […]

  39. 39

    […] Blackberry Galette. This is a fantastic dessert, because you can do practically all the prep a couple of days before, make the pastry, make the frangipane filling and then on the day, roll out and bake. I did change the original baking instructions, by blind baking first alone, and then filling with frangipane and berries. […]

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