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  • Victoria Onions

nectarine and blackcurrant galette

baking sheet

greaseproof paper


Serves 8

30 mins at 180°C


250g plain flour

150g chilled, unsalted butter, cut into pieces

50g icing sugar

1 egg yolk

1 tsp vanilla bean paste

1tbsp water, if needed to bind


100g unsalted butter

100g golden caster sugar

1 egg

1/2 tsp almond extract

100g ground almonds


4 nectarines

10 blackcurrants


Serve with greek yoghurt and honey


  1. In a food processor or by hand, rub butter into flour until the mixture resembles breadcrumbs. Incorporate icing sugar before adding the egg yolk and vanilla bean paste. Mix until dough comes together, adding water if needed. Turn onto lightly floured surface and gently knead to bring together into a smooth ball. Wrap in clingfilm and refrigerate for 20 minutes.

  2. Meanwhile, prepare your frangipane. Cream butter and sugar together until light and fluffy. Beat in egg and almond essence until fully incorporated. Fold in ground almonds. Set aside.

  3. Prepare your fruit by halving and slicing nectarines. Halve blackberries lengthways.

  4. Between two sheets of parchment paper, roll pastry out to 3mm thickness. Transfer to your baking sheet, keeping the base sheet of greaseproof while discarding the top sheet.

  5. Using a spatula, spread frangipane on the middle of the pastry base, leaving a 2” gap from the edge.

  6. Arrange fruit on top of the frangipane as desired.

  7. Using the greaseproof paper, fold the edges of the pastry up and over the fruit, gently pressing each crease to seal the pastry.

  8. Bake for 30 minutes or until pastry is golden.

  9. Leave to cool for 5 minutes before serving with honeyed greek yoghurt.

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