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Nectarine and Hazelnut Galette


Nectarines and apricot preserves combine with a hazelnut pastry crust to make this dessert something truly special.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, July/August 2011


  • 1/2 cup hazelnuts, toasted, loose skins rubbed off
  • 1/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons unsalted butter, room temperature
  • 1 large egg, lightly beaten
  • 1/2 teaspoon pure vanilla extract
  • 1 sheet frozen puff pastry, thawed
  • 2 pounds nectarines, halved, pitted, and cut into 1/4-inch slices (keep slices together)
  • 1/4 cup apricot preserves, warmed and strained


  1. Preheat oven to 400 degrees. In a food processor, pulse hazelnuts, sugar, and flour until finely ground. In a medium bowl, using an electric mixer, beat butter until light and fluffy, about 1 minute. Beat in egg and vanilla, then hazelnut mixture.

  2. Unfold pastry onto a parchment-lined rimmed baking sheet. With an offset spatula, spread hazelnut mixture on pastry, leaving a 1/2-inch border. Shingle nectarines over hazelnut mixture. Bake until pastry is golden and puffed and fruit is tender (if bubbles form in pastry, prick with a knife to deflate), 35 minutes. Brush fruit with preserves; let tart cool 20 minutes before serving.


Use peaches in place of nectarines, or a mixture.

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