Nectarine, blueberry and almond galette recipe

Method

1. For the frangipane, beat the butter and sugar until pale and creamy. Spoon 1 tbsp beaten egg into a separate bowl and set aside; add the rest to the butter and sugar mixture and mix to combine. Stir in the vanilla extract, ground almonds and flour until just combined.
2. Put the fruit in a bowl, with the cornflour and 2 tbsp icing sugar. Toss gently to coat the fruit, until the sugar and cornflour have dissolved. Set aside.
3. Preheat the oven to gas 6, 200°C, fan 180°C and line a large baking sheet with nonstick baking paper. Roll out the pastry on a lightly floured surface to a rough circle about 35cm in diameter and 5mm thick. Transfer to the prepared baking sheet.
4. Spread the frangipane over the pastry, leaving a 5cm border. Arrange the fruit on top, then fold over the pastry edges, overlapping and pressing together to stick. Brush the pastry edges with the reserved beaten egg, then scatter over the flaked almonds.
5. Bake for 35 mins or until any exposed pastry is golden and the fruit is tender. Set aside to cool for 10 mins, then dust the edges with icing sugar, if you like. Serve warm or cold, with cream or ice cream, if you like.

• Tip: Use leftover pastry to make a small batch of jam tarts.

• See more Summer dessert recipes