Peach Blackberry Galette

Desserts made with summer fruit are some of our most favorite, and this peach and blackberry galette I made for Father’s Day was a treat. The peach and blackberry filling with a hint of thyme wasn’t overly sweet and had amazing fresh fruit flavor. The crust was flaky and buttery and with the sanding sugar on the edges had a little bit of appealing crunch. My husband loves fruit desserts and he was really happy with this one.

As with any pie, tart or galette dough, it is preferable to make this dough the day before and let it rest in the fridge overnight before rolling. This allows the flour to fully hydrate and for the gluten to relax in the dough so it is easier to roll out. The nice thing about galettes is that they are meant to be rustic and so it is super easy to form them. It doesn’t really matter how you shape it, it looks and tastes great in any case.

This dessert is best eaten within a few hours of baking, as are most fruit desserts, so plan accordingly.

Peach Blackberry Galette

Summery dessert made from peaches and blackberries in a light and flaky galette

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Prep Time 1 day d 30 minutes mins

Cook Time 1 hour hr

Total Time 1 day d 1 hour hr 30 minutes mins

Course Dessert

Servings 1 galette

Ingredients

  

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For the crust:

• 1 1/2 cups AP flour
• 1 tbsp sugar
• 1/2 tsp salt
• 10 tbsp unsalted butter cubed
• ice water

For the filling:

• 2 tbsp cornstarch
• 1 lb peaches peeled and cut into wedges
• 8 oz blackberries
• 1/3 cup sugar
• 1/4 tsp salt
• 2 tbsp unsalted butter melted
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice
• 2 sprigs fresh thyme

For finishing:

• egg wash
• sanding sugar or coarse sugar
• 3-4 tbsp apricot jam microwaved when ready to use to make liquid

Instructions

 

For the crust:

• Whisk the flour, salt and sugar together in a medium sized bowl. Using your hands or a pastry cutter, work the butter into the mixture until it resembles small peas. Do not let the butter get warm. You can also use a food processor for this if you prefer, just make sure not to over process the dough. You need the pea sized lumps of butter to make the dough flaky.
• Drizzle 4 tbsp of ice water over the mixture and toss with a fork. Grab a clump in your hand and see if it sticks together. If not, drizzle over another tbsp and toss and try again. Do this until the dough just starts being able to mostly clump together. It should still be on the dry side and not wet at all.
• Turn this out onto a lightly floured surface and using a bench scraper, fold over the crumbles onto themselves and press down. Do this until you have a rough block of dough. Use your hands to press any stray lumps into the dough and form into a circle about 2 inches thick. Wrap in plastic wrap and put into the fridge overnight.
• When ready to make the galette, flour a countertop lightly and place your circle of dough in the center. Use your rolling pin to whack it and turn it, slowly thinning it out. This helps prevent cracking when it is still cold and also avoids developing the gluten. Once you've enlarged the circle and dough is a little warmer, begin rolling it into a circle by rolling gently, then rotating the circle 90 degrees and rolling again. Make sure to keep enough flour under the dough so that it doesn't stick. You want to work quickly to keep it cold. Roll out a 14 inch circle and then trim it to have a 12 inch diameter circle.
• Place this on a sheet of parchment on a sheet tray by gently wrapping it around your rolling pin and then unrolling on the sheet tray. Place the fridge for 30 min and preheat the oven to 425.

For the filling:

• Combine the filling ingredients other than blackberries until well mixed. Gently add the blackberries and mix, taking care not to break them. Remove your dough from the fridge and mound the filling in the center, leaving about 1.5 inches clear around the outside of the circle.
• Start folding up the edge, pleating ever 3 inches or so. One the galette is ready, brush the outside with eggwash and sprinkle with sanding or coarse sugar.
• Bake at 425 for 15 minutes, then reduce temp to 350 and bake for another 40 minutes, until the crust is brown and filling is bubbling. I put foil around the edges to prevent it from getting overly brown while the filling cooked. Remove from oven and cool for 30 minutes then transfer to a wire cooling rack. Heat the apricot jam in the microwave for 30 seconds until liquid and brush gently over the fruit to make it shine. Serve within a few hours.

Keyword Dessert

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