Description
A delightful dessert that combines the sweet flavors of peaches and blackberries with a buttery, flaky crust, perfect for summer gatherings.
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)
Instructions
- 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.
- 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.
- Preheat your oven to 400°F (200°C).
- In another bowl, toss the sliced peaches and blackberries with granulated sugar, cornstarch, and lemon juice. Set this aside.
- On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer it to a baking sheet lined with parchment paper.
- 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.
- Brush the edges of the dough with the beaten egg and sprinkle with coarse sugar.
- Bake for 35-40 minutes until the crust is golden and the fruit is bubbly.
- Allow the galette to cool for 10 minutes before slicing. Serve warm, optionally adding a scoop of vanilla ice cream on top.
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.