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Perfect Nectarine Blueberry Galette with Vanilla Bean Glaze

nectarine blueberry galette - featured image
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A quick and easy homemade dessert featuring a flaky buttery crust filled with juicy nectarines and blueberries, topped with a silky vanilla bean glaze. Perfect for warm-weather gatherings and casual brunches.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (315 grams)
  • 1 cup unsalted butter, cold and cubed (225 grams)
  • 2 tablespoons granulated sugar (for dough)
  • ½ teaspoon salt
  • 6–8 tablespoons ice water, chilled
  • 3 medium fresh nectarines, sliced (about 2 cups)
  • 1 cup fresh blueberries (150 grams)
  • ⅓ cup granulated sugar (65 grams) (for filling)
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons almond flour
  • ½ teaspoon ground cinnamon (optional)
  • 1 cup powdered sugar (120 grams) (for glaze)
  • 2–3 tablespoons heavy cream or whole milk
  • Seeds from 1 vanilla bean pod or vanilla bean paste

Instructions

  1. Make the dough: In a large bowl or food processor, combine 2 ½ cups all-purpose flour, 2 tablespoons sugar, and ½ teaspoon salt. Add cold, cubed butter and pulse or cut in until mixture resembles coarse crumbs with some pea-sized bits. Slowly add 6-8 tablespoons ice water, one tablespoon at a time, mixing gently until dough just holds together when pressed. Shape into a disk, wrap in plastic, and refrigerate at least 30 minutes.
  2. Prepare the filling: In a medium bowl, toss sliced nectarines and blueberries with ⅓ cup sugar, 1 tablespoon cornstarch, 1 tablespoon lemon juice, and ½ teaspoon cinnamon if using. Let sit while dough chills.
  3. Roll out the dough: On a floured surface, roll chilled dough into a 12-inch circle about ⅛-inch thick. Transfer to parchment-lined baking sheet. Sprinkle 2 tablespoons almond flour evenly over dough center, leaving 2 inches clear at edges.
  4. Assemble the galette: Spoon fruit filling onto dough over almond flour, mounding slightly but leaving border. Fold edges of dough up and over fruit, pleating to create rustic edge.
  5. Bake: Preheat oven to 400°F (200°C). Brush crust edges lightly with milk or beaten egg. Bake 35-40 minutes until crust is golden and filling bubbles.
  6. Make the vanilla bean glaze: While galette bakes, whisk 1 cup powdered sugar, 2-3 tablespoons heavy cream or milk, and vanilla bean seeds until smooth and pourable. Adjust consistency as needed.
  7. Glaze and serve: After galette cools about 10 minutes, drizzle glaze over top. Serve warm or room temperature, optionally with vanilla ice cream.

Notes

Keep all ingredients cold when making dough to ensure a flaky crust. Use almond flour under fruit to prevent sogginess. Do not overfill the galette to avoid leaking juices. Drizzle vanilla glaze while galette is warm for best effect. Dough can be made ahead and refrigerated or frozen.

Nutrition

Keywords: nectarine galette, blueberry galette, vanilla bean glaze, summer dessert, easy fruit tart, homemade dessert, rustic tart

Find it online: https://leilameals.com/perfect-nectarine-blueberry-galette-recipe-easy-homemade-dessert-with-vanilla-bean-glaze/