Peach and Blackberry Galette Recipe

Why Make This Recipe

Peach and Blackberry Galette is a delightful dessert that combines the sweet flavors of peaches and blackberries with a buttery, flaky crust. It’s a wonderful way to use fresh summer fruits and is surprisingly easy to make. This rustic dessert not only looks beautiful but also tastes amazing, making it perfect for gatherings or a simple family dinner.

How to Make Peach and Blackberry Galette

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water
• 1/4 teaspoon salt
• 2 large peaches, sliced
• 1 cup fresh blackberries
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1 tablespoon coarse sugar, for sprinkling
• 1 egg, beaten (for egg wash)

Directions:

1. In a large bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter until the mixture looks like coarse crumbs.
2. Gradually add the ice water, mixing just until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. Preheat your oven to 400°F (200°C).
4. In another bowl, toss the sliced peaches and blackberries with granulated sugar, cornstarch, and lemon juice. Set this aside.
5. On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer it to a baking sheet lined with parchment paper.
6. Place the peach and blackberry mixture in the center of the dough, leaving a 2-inch border. Fold the edges of the dough over the fruit, pleating as you go.
7. Brush the edges of the dough with the beaten egg and sprinkle with coarse sugar.
8. Bake for 35-40 minutes until the crust is golden and the fruit is bubbly.
9. Allow the galette to cool for 10 minutes before slicing. Serve warm, and consider adding a scoop of vanilla ice cream on top for extra deliciousness.

How to Serve Peach and Blackberry Galette

Serve the Peach and Blackberry Galette warm, either on its own or with a side of ice cream. It’s perfect for a summer gathering, a family dessert, or even as a treat after a cozy dinner.

How to Store Peach and Blackberry Galette

To store leftover galette, let it cool completely and then cover it with plastic wrap or foil. It can stay at room temperature for up to two days. If you want to keep it longer, refrigerate it for about a week. You can also freeze the galette by wrapping it tightly in plastic wrap and aluminum foil for up to three months.

Tips to Make Peach and Blackberry Galette

• Make sure your butter is very cold before cutting it into the flour. This helps create a flaky crust.
• Don’t skip the cornstarch; it helps to thicken the fruit juices so the galette doesn’t become soggy.
• Feel free to mix and match fruits—add blueberries or cherries for a fun twist!

Variation

You can use other seasonal fruits like apples or pears instead of peaches and blackberries. Each fruit will give the galette a different flavor but still keep that delicious rustic charm.

FAQs

1. Can I use frozen fruit for this recipe?
   Yes, you can use frozen fruit, but thaw it and drain excess juice before use to avoid a soggy crust.

2. Can I prepare the dough in advance?
   Absolutely! You can prepare the dough up to two days in advance and keep it in the fridge until you’re ready to use it.

3. What if I don’t have coarse sugar?
   If you don’t have coarse sugar, you can use regular granulated sugar, but the coarse sugar does give a nice texture and look to the crust.

Peach and Blackberry Galette

• Author: admin
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 70 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A delightful dessert that combines the sweet flavors of peaches and blackberries with a buttery, flaky crust, perfect for summer gatherings.

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Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water
• 1/4 teaspoon salt
• 2 large peaches, sliced
• 1 cup fresh blackberries
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1 tablespoon coarse sugar, for sprinkling
• 1 egg, beaten (for egg wash)

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Instructions

1. In a large bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter until the mixture looks like coarse crumbs.
2. Gradually add the ice water, mixing just until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. Preheat your oven to 400°F (200°C).
4. In another bowl, toss the sliced peaches and blackberries with granulated sugar, cornstarch, and lemon juice. Set this aside.
5. On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer it to a baking sheet lined with parchment paper.
6. Place the peach and blackberry mixture in the center of the dough, leaving a 2-inch border. Fold the edges of the dough over the fruit, pleating as you go.
7. Brush the edges of the dough with the beaten egg and sprinkle with coarse sugar.
8. Bake for 35-40 minutes until the crust is golden and the fruit is bubbly.
9. Allow the galette to cool for 10 minutes before slicing. Serve warm, optionally adding a scoop of vanilla ice cream on top.

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Notes

Make sure your butter is very cold for a flaky crust. Use cornstarch to prevent sogginess. You can mix and match fruits based on seasonal availability.