This blackberry nectarine frangipane galette is the perfect summer dessert or afternoon tea snack. What the French call “creme frangipane” is a delightful mixture of almond powder, sugar, egg, and vanilla that is mostly found in the traditional King’s cake used to celebrate the Epiphany in January. This luscious cream also goes beautifully with berries and summer fruit so this tart is a match made in heaven. I used blackberries here because it is the season right now and my kitchen counter is filled with baskets and we have more than what we know what to do with. However, you can easily swap them with any berries – in fact, I threw in a few leftover blueberries this time around – or stone fruit. I also make a version of this beauty in the fall with apples and autumn spices.
Ingredients
- 1 recipe of my fool-proof no-food processer pie crust dough
- 1 egg
- 50 g / 1/4 cup + 2 tbsp coconut or raw cane sugar
- 50 g / 1/2 cup almond powder
- 1-2 tsp vanilla extract
- 2 tbsp butter, melted
- 2 cups blackberries (or a mix of berries)
- 2 nectarines, pitted, peeled if not organic, and chopped roughly into cubes
Instructions
- Preheat oven to 175 C
- Roll out pie dough and place carefully onto a 9-inch pie plate. Let it sit in the fridge while you prepare the frangipani cream.
- In a bowl, whisk the egg, sugar, vanilla extract, almond powder, and melted butter until creamy
- Spread the frangipani cream onto the pie crust to form a thin layer
- Add the fruit on top evenly. Sprinkle the fruit with 2 tbsp of sugar.
- Fold the sides of the crust over and flatten them slightly to form a “galette” (see picture above)
- Place in oven for 45 minutes or until golden. Let cool 30 minutes before serving.
