RECIPE

Blood nectarine galette by @gaynigella

Almond and buckwheat dough, and a tonka whipped cream provide a balance of nutty, richness for the sweet, tart fruit in this recipe. The perfect dessert to ease you out of summer and into Bake Off season.

Serves: 4
Time: 1hr
Difficulty: Medium

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Every August to September, the blood nectarine (or the Nectavigne) arrives in a fashionably late, but perfectly-timed manner. The skin is soft and wine-coloured and when paired with the flavours of almond, tonka bean and buckwheat, the fruit sings in harmony.

Blood nectarines are not always the easiest to source, so feel free to use peaches, nectarines or plums instead.

Method

Ingredients

Step 1First begin your dough. Add flour, ground almonds, salt and sugar in a large mixing bowl and stir together. Using your fingertips, mix in the cubed, cold butter until a coarse meal forms. You will still see some bits of butter.
Step 2Add yolk and ice water to the dry mix and gently mix together. Mix with a spatula until it just comes together. Pour contents onto a well-floured work surface. With your hands, gently bring the dough together until it’s combined. Wrap in clingfilm and chill in the fridge for at least 1 hour.
Step 3Prepare your fruit by cutting it into thin 5cm slices. You will only want to use the biggest slices, so save any off-cuts or wonky slices to the side. In a small bowl, mix the cornflour, sugar and buckwheat flour together. For extra tonka bean flavour, you can finely grate half of your bean to this mix.
Step 4Place your slices of fruit in a simple or complex pattern. Have fun! Have no fun! Fold over your crust edges, brush with double cream and sprinkle with Demerara sugar. Bake at 170ºC fan for 35-40 minutes.
Step 5While your galette is baking, make your syrup glaze. Place your fruit scraps into a small saucepan and cover with water. Cook until your fruit is soft. Strain the liquid and fruit back into the pan. Add your caster sugar and citric acid and stir over a low heat until the mixture has thickened into a syrup, about 25-30 minutes.
Step 6When your galette has finished baking, your pastry will look golden brown. Brush your glaze onto the fruit fresh out of the oven and leave to set and cool. When ready to serve, whip your icing sugar, grated half tonka bean and double cream until it is softly whipped and serve on top of a slice.

For the dough
150g plain flour
25g ground almonds
30g caster sugar
115g cold, unsalted butter, cubed
1 egg yolk
20ml cold water
Demerara sugar for finishing
For the filling
5g cornflour
10g buckwheat flour
50g caster sugar
6 medium-sized nectavignes or other stone fruit
For the glaze
200g water
100g caster sugar
Nectavigne scraps
Heavy pinch of citric acid, or the juice of 1 lemon
To serve
200ml double cream
1 tonka bean
50g icing sugar

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"The Nectavigne, a French cross between the pêche de vigne and traditional nectarine, is juicy and tart with a berry like taste and stain to its otherwise white flesh.."

- Adriann Ramirez, @gaynigella