Summer Nectarine & Almond Galette with Rosemary Honey
Stone fruit was everywhere when I visited Italy this summer. Nectarines, peaches, and apricots filled the market stalls in Florence, piled high in the kind of displays that make you want to buy fruit even when you have absolutely no plan for what you're going to do with it. They showed up on dessert menus too, often paired with almonds in pastries and simple seasonal desserts.
That combination stayed with me when I came home. Stone fruit and almonds are a classic pairing in European baking, and I wanted to take those flavors and turn them into something that felt special without becoming an all-day baking project.
This Summer Nectarine & Almond Galette with Rosemary Honey is my easy version of that idea. Instead of making pastry from scratch, I start with a store-bought pie crust and fill it with a quick almond frangipane, a rich almond cream made with butter, sugar, egg, and almond flour. Thin slices of fresh nectarine go over the top before the crust is folded around the fruit and baked until golden.
I originally planned to use apricots, which are the more traditional pairing with almond in European baking, but nectarines were what looked best at the market and I went with them instead. It turned out to be the right call. Their fresh, slightly tart flavor doesn't overpower the almond filling, so you still really taste the frangipane underneath. A rosemary-infused honey brushed over the warm fruit adds a subtle herbal note and gives the nectarines a beautiful glossy finish.
What you end up with is a galette that looks like it took more effort than it did. The crust is golden and flaky, the frangipane is soft and fragrant, and the nectarines sink slightly into the filling as they bake, becoming jammy at the edges while staying tender in the center. It's rustic, summery, and intentionally uncomplicated. Serve it slightly warm with a scoop of vanilla ice cream and let the fruit, almond, and rosemary do the rest.
Summer Nectarine & Almond Galette with Rosemary Honey
A free-form nectarine and almond galette with a store-bought crust, creamy frangipane filling, and a rosemary honey glaze. Originally planned with apricots, nectarines turned out to be the better call. Rustic, seasonal, and especially good served warm with vanilla ice cream.
Ingredients
- 4 tablespoons unsalted butter, softened
- 1/4 cup granulated sugar
- 1 large egg
- 3/4 cup almond flour
- 1/2 teaspoon almond extract
- Pinch of salt
- 1 store-bought refrigerated pie crust, about 11 inches
- 3–4 nectarines, pitted and thinly sliced, about 1 1/2–2 cups
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon lemon juice
- 2 tablespoons slivered almonds
- 1 egg, beaten, for egg wash
- 1 tablespoon granulated or coarse sugar, for sprinkling
- 3 tablespoons honey
- 1 small sprig fresh rosemary
- 1 tablespoon water
Instructions
- In a medium bowl, beat the softened butter and sugar together until light and creamy, about 2 minutes. Add the egg and almond extract and mix until combined. Add the almond flour and salt and mix until a thick, smooth paste forms.
- Refrigerate the frangipane for 15 minutes while preparing the remaining ingredients.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Remove the pie crust from the refrigerator and allow it to sit at room temperature until cool but pliable enough to unroll without cracking, about 10–15 minutes or according to package directions.
- Pit the nectarines and cut into approximately 1/4-inch slices. If the nectarines are clingstone and difficult to separate from the pits, cut sections of flesh away from the pit first, then thinly slice. Set aside.
- Unroll the pie crust directly onto the prepared baking sheet. Spread the chilled frangipane evenly over the crust, leaving approximately a 1 1/4-inch border around the edge.
- Just before assembling, gently toss the nectarine slices with the sugar, cornstarch, and lemon juice. Arrange the nectarines over the frangipane in an overlapping pattern, leaving the border clear. If liquid has accumulated in the bowl, lift out the fruit and leave the excess liquid behind.
- Fold the exposed edges of the crust inward over the outer edge of the fruit, allowing the dough to overlap naturally as you work around the galette. Gently press the overlapping folds together.
- Brush the folded crust with the beaten egg. Scatter the slivered almonds over the border and sprinkle with granulated or coarse sugar.
- 10. If the dough has become very soft while assembling, refrigerate the assembled galette for 10–15 minutes before baking. Otherwise, bake immediately.
- Bake for 30–35 minutes, or until the crust is deep golden brown, the nectarines are tender, and the frangipane is set and lightly puffed.
- While the galette bakes, combine the honey, rosemary sprig, and water in a small saucepan over low heat. Warm for 3–4 minutes until fragrant and fluid, without allowing the mixture to boil. Remove from the heat and discard the rosemary. If the honey is too thick to brush easily, stir in up to 1 teaspoon additional warm water.
- Remove the galette from the oven and allow it to cool for about 5 minutes. Lightly brush the warm rosemary honey over the exposed nectarines until glossy.
- Allow the galette to cool for at least 10–15 minutes before slicing. Serve as is or with vanilla ice cream.
Notes
- Apricots or peaches work equally well in place of nectarines — use whatever stone fruit looks best at the market.
- If the frangipane softens too much while you assemble the galette, pop it back in the fridge for 10 minutes before baking.
- Best served warm on the day it's baked. Leftovers can be stored loosely covered at room temperature for up to 2 days.
Nutrition Facts
Calories
380Fat (grams)
22 gCarbs (grams)
42 gFiber (grams)
2 gSugar (grams)
24 gProtein (grams)
6 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Hot Cross Buns With Apricot Glaze
Hot cross buns have always held a special place in my heart. Growing up, I would rush into the bakery every Easter just to see them. A whiff of that warm, cinnamon-spiced aroma, the soft crumb, and the sweet glaze was enough to make me giddy. That said, no one in my household ever made them from scratch, so I always wanted to learn how to do it myself.
The ritual of the cross on top, the spices tucked inside, and the little bursts of sweetness from dried fruit feel celebratory, comforting, and alive. They are also steeped in history, traditionally tied to Lent and long-standing Easter traditions.
While baking hot cross buns can seem intimidating, but you can absolutely make your own incredible batch at home!
One of my favorite debates is how to eat them. Fresh from the oven, they are irresistible. But toasted the next day with butter and a smear of apricot jam or preserves, they take on a whole new dimension.
That balance of warmth, sweetness, and richness is exactly why I love them so much. The addition of apricots in the dough and a glossy apricot glaze on top gives them extra brightness and depth of flavor.
Hot Cross Buns With Apricot Glaze
Soft, spiced hot cross buns with diced apricots and a shiny apricot glaze. Perfect for Easter, brunch, or anytime you want a special treat. Lightly toast for best flavor and serve with butter or jam.
Ingredients
- 1/3 cup + 1 tbsp sugar
- 1 cup warm milk
- 1 packet (2 1/4 tsp) instant yeast
- 4 cups all-purpose flour
- 1 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Pinch of cardamon
- 1 egg
- 1/4 cup unsalted butter, softened
- 1/3 cup dried apricots, chopped
- 1 tsp lemon juice + 1/2 tsp zest
- 1/2 cup raisins
- 1/2 cup all-purpose flour
- 5–7 tbsp water (adjust for a thick, pipeable paste)
- 3 tbsp apricot jam
- 1–2 tsp water, just enough to loosen so it spreads easily
- Optional: 1/2 tsp lemon zest for extra brightness
- Whipped butter with lemon zest (optional for serving)
Instructions
- Preheat the oven to 350°F (175°C).
- Toss the chopped apricots with lemon juice and zest. Microwave for 30 seconds, then set aside to cool.
- In the bowl of a stand mixer, combine the flour, sugar, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the warm milk and a small amount of the sugar. Add the yeast, cover, and let sit for 5–10 minutes, until foamy.
- Using the dough hook attachment, add the egg and the yeast mixture to the dry ingredients. Mix on low speed until a rough dough forms. Increase to medium speed and knead for about 5 minutes, until the dough becomes smooth, elastic, and begins to pull away from the sides of the bowl. The dough should stretch when pulled, or spring back slowly when lightly pressed.
- Add the softened butter in small pieces, mixing until fully incorporated.
- Mix in half of the apricots and raisins until evenly distributed.
- Transfer the dough to a lightly oiled bowl or Dutch oven and cover. Let rise in a warm, draft-free place for about 1 hour, or until doubled in size.
- Gently punch down the dough, then fold in the remaining apricots and raisins.
- Turn the dough out onto a lightly floured surface. Divide into 12 equal portions and shape each into a smooth ball. You can weigh them for accuracy.
- Arrange the buns in a greased baking dish, leaving a little space between each. Cover and let rise for 45 minutes, until puffed and slightly touching.
- In a small bowl, mix the flour and water until a thick, smooth paste forms. Transfer to a piping bag or a plastic bag with a corner snipped, then pipe crosses over the buns.
- Bake for 20 to 25 minutes. If the buns are still pale by then, increase the temperature to 375°F and bake for an additional 5 to 7 minutes, checking frequently to prevent burning.
- Warm the apricot jam with a small amount of water until smooth. Brush over the buns immediately after baking.
- Allow to cool slightly before serving. Best enjoyed warm, or toasted with butter and apricot jam within 1 to 2 days.
Notes
- Overnight dough (optional): If you want extra depth of flavor, the dough can be made ahead. After mixing and kneading (before the first rise), place it in a lightly oiled bowl, cover tightly, and refrigerate overnight. The dough will slowly rise in the fridge. The next day, allow it to sit at room temperature for 30–45 minutes before shaping and proceeding with the recipe. This step is completely optional — the buns can also be made fresh from start to finish.
- Adding dried fruit: Incorporate half of the dried fruit during kneading to prevent tearing the dough. After the first rise, fold in the remaining fruit to ensure even distribution.
- Apricot glaze: Brush the glaze while the buns are still hot. This gives them the best shine and helps lock in moisture.
- Serving suggestions: Hot cross buns are delicious fresh from the oven, but you can also lightly toast them. Pair with butter, apricot jam, or whipped butter with a hint of lemon zest for a more elevated flavor.
- Storage: At room temperature, store in an airtight container for 1–2 days.
- For longer storage, freeze fully cooled buns in a freezer-safe bag or container. Thaw at room temperature or lightly toast from frozen before serving.
- Appearance vs. flavor: Don’t worry if the crosses aren’t perfectly shaped, taste and texture are what matter most.
Nutrition Facts
Calories
230Fat (grams)
7 gCarbs (grams)
37 gSugar (grams)
12 gProtein (grams)
6 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Spiced Caramel Coffee Cake (Hot Cross Bun Style)
I was inspired to make this recipe after ordering some snacks from a South African online grocery store. One item that immediately caught my eye was their Hot Cross Bun Caramel Spread. I was so excited because I love anything caramel and I absolutely adore hot cross buns. There’s something nostalgic and comforting about the warm spices, soft raisins, and rich, buttery flavor.
The caramel itself had a spiced, rum-like taste with little bursts of raisins, just like a true hot cross bun in spreadable form. I knew I wanted to do something special with it, and one of my favorite pastries to enjoy with a cappuccino or another espresso drink is a coffee cake. So, I combined the two.
This Hot Cross Bun Caramel Coffee Cake has all the warm spices and cozy flavor of the classic Easter treat but turned into a soft, fluffy cake with a gooey caramel swirl and a crunchy streusel topping. It’s comforting, flavorful, and just the right amount of indulgent.
Whether you’re enjoying it as a breakfast treat, a mid-morning snack, or dessert, it’s a beautiful bake to pair with coffee or tea. And honestly, who doesn’t love hot cross buns in any form?
Spiced Caramel Coffee Cake (Hot Cross Bun Style)
A spiced, cozy coffee cake swirled with caramel and topped with buttery streusel — perfect with a cappuccino.
Ingredients
- 1¾ cups (220g) white whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup (100g) brown sugar
- ½ cup (120ml) neutral oil (or melted butter)
- 2 large eggs
- 1 cup (240ml) milk (or buttermilk)
- 1 teaspoon vanilla extract
- ½ cup (75g) raisins
- ½ cup (120g) Hot Cross Bun Caramel Spread
- ½ cup (65g) white whole wheat flour
- ⅓ cup (65g) brown sugar
- 1 teaspoon cinnamon
- ¼ cup (55g) cold butter, cubed
- ½ cup powdered sugar
- 6 teaspoons milk or cream
- Splash of lemon juice
- ½ teaspoon vanilla extract
- ¼ cup extra Hot Cross Bun Caramel Spread (for extra drizzle on top)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch or 9-inch square pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk the brown sugar, oil (or melted butter), eggs, milk, and vanilla.
- Pour the wet ingredients into the dry and mix until just combined. Fold in the raisins.
- In a small bowl, rub the flour, brown sugar, cinnamon, and cold butter together with your fingertips until the mixture becomes crumbly. Set aside.
- Pour half the batter into the prepared pan and spread evenly. Dollop half the caramel spread over the batter and swirl gently with a knife.
- Pour the remaining batter on top and repeat with the rest of the caramel. Swirl again lightly.
- Sprinkle the streusel topping evenly over the batter.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10–15 minutes.
- In a small bowl, whisk together the icing drizzle ingredients until smooth. Once the cake has cooled slightly, drizzle with the icing and an extra spoonful or two of the Hot Cross Bun Caramel for a glossy finish.
Notes
Tips
- If you can't find Hot Cross Bun Caramel, you can use a spiced caramel or mix plain caramel with cinnamon, nutmeg, and a splash of rum extract.
- Swap raisins for dried cranberries or chopped dates if preferred.
- This cake keeps well in an airtight container for up to 3 days and can be frozen without the drizzle (if frozen with drizzle texture will change).
- If you don't want the darker color, use white sugar or all-purpose flour.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.