- Tried & Tasted -

Wednesday, 7 October 2015

White Nectarine Crumble and Almond Galette

This was baked using the leftover tart dough and frangipane from baking the Autumn Honey Pluots and Almond Tart. The leftover tart dough was not enough to fit a tart ring so I decided to make a free formed tart - a Galette. Rustic looking hey.

Going with the autumn theme, white nectarines were used to fill the tart and a crumble topping was added.

The sliced, macerated nectarines sits on a bed of frangipane. And as the galette bakes, the frangipane absorbed the juices of nectarine and gave the galette a fruity, almond cake like interior. This created a contrast in texture to the rich, buttery crunch from the short crust tart base and the crumble top. 

Other fruit combinations can be used to fill the tart, such as  apple with cinnamon, peach with crystallized ginger, blueberry with lemon zest, mango with lemongrass or strawberries with basil.

White Nectarine Crumble and Almond Galette
(makes 2, 15 cm tarts)
Sweet Shortcrust Pastry

135g organic unbleached all purpose flour (ordinary all purpose flour will work too)

1 1/2 Tbsp icing sugar

68g unsalted butter, cold

1/8 tsp salt

1 - 2 Tbsp cold water

Steps to pastry:
  • Place flour, sugar and butter into a mixing bowl, using a pastry cutter to cut the butter into the flour and sugar mixture until mixture resembles breadcrumb. (work fast in our humid Singapore weather)
  • Add ice water 1 Tbsp at a time until the mixture, when pressed in your hand, is able to just hold together.
  • Pour the mixture onto a cling wrap and press the mixture to form a round disc. Wrap it in the cling wrap and chill for 30 min. 
For the Frangipane
40g butter, room temperature
40g sugar
1 egg + 1 yolk, room temperature
1 Tbsp Cointreau liqueur (optional)
1/2 tsp vanilla extract
40g ground almond
20g unbleached all purpose flour

Steps to frangipane:
  • Whisk the egg and the yolk using a fork in a bowl and set aside.
  • Beat butter until very soft (not melted) and pale, then beat in sugar, in 2 to 3 additions, until fully incorporated. Gradually add the beaten eggs, beating well after each addition. Stir in liqueur, if using, and vanilla extract. Add the ground almond and flour and stir well to combine.
Crumble Topping
50g unbleached all purpose flour
50g brown sugar
40g unsalted butter, cold
1/8 tsp salt

Steps to crumble:
  • Using a pastry cutter, cut the butter into the rest of the ingredients above until the mixture resembles  breadcrumb. 
  • Keep the mixture cold in the fridge until it is time to top the tart.
Steps to assembling the tart:
3 white nectarines
2 Tbsp brown sugar
1 egg, for egg wash
4 Tbsp coarse sugar
  • Wash, halve and remove the pith of the nectarines and slice each nectarine into 6 slices.
  • Place the sliced nectarines into a bowl and sprinkle the brown sugar on them and stir until nectarine slices are coated evenly with the sugar. Let the mixture sit and macerate while you roll out the tart dough.
  • Preheat oven to 180 degrees Celsius.
  • On a piece of baking paper, roll out the pastry to a circle about 20cm in diameter and 3mm thick.
  • Spread the frangipane evenly in the centre of the pastry leaving a 3 - 4cm border.
  • Pile the nectarine mixture and the juice on the frangipane and sprinkle a handful of the crumble topping over the nectarines.
  • Fold the border over, pleating the edges to form a round tart with an uncovered centre, and brush the border with the beaten egg and sprinkle some coarse sugar over it.
  • Bake the tart in the centre of the oven for 30 minutes, or until golden brown. Remove from the oven an leave to stand for a few minutes before transferring to a serving plate and cutting into wedges. Serve hot or at room temperature.

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