Sunday, August 23, 2015

Peach and Blackberry Galette

Peaches are still plentiful.   This week I tried peaches and blackberries in a rustic tart. My husband loved this combination of sweet peaches and the bit of tang from blackberries. The amount of sugar used in the fillings depends on the sweetness of the fruit.  Some recipes call for the addition of flour to the fruit. This does not contain any and I didn't feel it needed it. The short bake time helps keep the juices in the fruits. You don't have to overlap the dough quite as much as I did.  .

My very favorite way to eat this is hot with vanilla ice cream melting over every bite.

 I tried a slice at room temperature with vanilla glaze over it-- delicious with a hot sweet cup of tea!

Peach and Blackberry Galette


3 ripe peaches, peeled, pitted and sliced
1-1/2 cups fresh blackberries
3 Tablespoons granulated sugar (or more-depending on sweetness of fruit)
1 teaspoon cinnamon, optional


1-1/2 cups all-purpose flour
3 Tablespoons granulated sugar
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled
1/4 to 1/3 cup cold water

1 egg, beaten

Granulated sugar for sprinkling

To make the crust, combine the dry ingredients.  Cut in butter as for a pie crust until particles are in coarse crumbs no larger than small peas. Sprinkle the cold water over the mixture, stirring it in with a fork.  Add more water as needed until the dough holds together when pressed together.  Avoid overworking the dough. Lightly form into a thick disk.  Wrap dough in plastic wrap and chill in refrigerator about an hour.

To make the filling, mix the dry ingredients together.  Mix them lightly with the prepared fruit and refrigerate until needed.

Preheat oven to 425 degrees.  Roll out the dough on a lightly floured surface to about a 12 to 14-inch circle.  Scoop the fruit, without its juice, onto the center of the dough.   Spread the fruit to about 3 inches from the outer edge of the dough.  Fold the dough up over the outer edge of the fruit all around.  Add a couple spoonfuls of the fruit's juice over the fruit.  Brush the top of the dough with the beaten egg. Sprinkle lightly with sugar over the crust.  Bake 25 to 35 minutes until lightly browned. Test peach with fork to check for tenderness.  Serve warm with ice cream or drizzle with a vanilla glaze.

vanilla glaze:  1 cup powdered sugar, 1 Tblsp. half and half or light cream, 1/4 tsp. vanilla
                         Mix together until smooth. Drizzle over galette

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