Perfect Nectarine Galette Vanilla Custard (Printable Format)
Buttery crust wraps juicy nectarines and creamy vanilla custard in this indulgent treat for any sweet occasion.
# Needed Ingredients:
→ Galette Dough
01 -
1 1/4 cups all-purpose flour, plus extra for dusting
02 -
1/4 teaspoon salt
03 -
8 tablespoons unsalted butter, cold and cubed
04 -
3 to 4 tablespoons ice water, as needed
→ Nectarine Filling
05 -
3 to 4 medium nectarines, pitted and thinly sliced
06 -
1/4 cup granulated sugar
07 -
1 tablespoon cornstarch
08 -
1 teaspoon fresh lemon juice
09 -
1/2 teaspoon ground cinnamon
→ Vanilla Bean Custard
10 -
1 cup whole milk
11 -
1/2 cup heavy cream
12 -
1/2 cup granulated sugar
13 -
3 large egg yolks
14 -
1 tablespoon cornstarch
15 -
1 vanilla bean, split and seeds scraped or 1 1/2 teaspoons pure vanilla extract
→ Finishing
16 -
1 large egg, beaten
17 -
Coarse sugar for sprinkling
# Preparation Steps:
01 -
In a medium bowl, whisk together flour and salt. Incorporate cold, cubed butter using a pastry cutter or fingers until the mixture resembles coarse crumbs with some pea-sized pieces. Add ice water one tablespoon at a time, mixing gently until dough just comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
02 -
Combine sliced nectarines, granulated sugar, cornstarch, lemon juice, and cinnamon in a bowl. Toss gently and set aside.
03 -
In a saucepan, combine whole milk, heavy cream, and vanilla bean seeds and pod. Heat over medium until steaming. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth. Temper yolks slowly with about 1/3 cup hot milk mixture while whisking. Pour mixture back into saucepan and cook over medium-low heat, whisking constantly, until thickened, 3 to 5 minutes. Remove from heat, strain through a fine mesh sieve, and cool slightly.
04 -
Preheat oven to 375°F. On a floured surface, roll dough into a 12-inch circle. Carefully transfer to a parchment-lined baking sheet. Spread a thin layer of custard over the dough, leaving a 2-inch border. Arrange nectarines evenly on top. Fold edges over fruit, pleating to form a rustic border. Brush dough edges with beaten egg and sprinkle with coarse sugar if desired.
05 -
Bake for 35 to 40 minutes until crust is golden and nectarines are bubbling. Allow to cool on baking sheet for 15 minutes before slicing. Serve warm or at room temperature, with whipped cream or vanilla ice cream if desired.
# Supplementary Details:
01 -
Keep butter and water very cold for a flakier crust.
02 -
Custard thickens quickly; whisk constantly and do not overcook.
03 -
Nectarines may be substituted with ripe peaches or plums.