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Peach and Blackberry Galette with Almonds

COOK TIME
45 mins
PREP TIME
45 mins
SERVINGS
8
RATE THIS RECIPE
(51)
Melissa Clark's Peach & Blackberry Galette with Almonds, Apricot Galette, Summer Vegetable Galette
MELISSA CLARK: Melissa Clark's Peach & Blackberry Galette with Almonds, Apricot Galette, Summer Vegetable GaletteTODAY
COOK TIME
45 mins
PREP TIME
45 mins
SERVINGS
8
RATE THIS RECIPE
(51)

Ingredients

Dough
  • 1⅓ cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon fine sea salt
  • 1 large egg
  • Heavy cream, as needed
  • 2 teaspoons lemon juice
  • 1/2 teaspoon grated lemon zest
  • 1 stick unsalted butter, cut into big pieces
  • Filling
  • 2 cups sliced peaches (peeled or not, as desired)
  • 1 cup blackberries
  • 1/2 cup light brown sugar
  • tablespoons cornstarch
  • 1 pinch salt
  • 1/2 lemon, zested and juiced
  • 1/4 teaspoon almond extract (optional)
  • 1/4 cup sliced almonds
  • 1 tablespoon granulated sugar
  • Chef notes

    Galettes are so versatile and a great vehicle for summer fruit. They're easier to make than a pie, but taste just as great. Here ripe peaches and juicy blackberries get paired with crunchy almonds for a sweet and nutty dessert.

    Technique tip: If you want to bake the galette ahead, you can bake it up to 8 hours ahead. Then reheat it in a 275°F oven for 10 to 12 minutes just before serving.

    Swap options: You can substitute raspberries or blueberries for the blackberries. And feel free to leave out the almonds.

    Preparation

    For the crust:

    1.

    In a food processor fitted with a steel blade or a large bowl, pulse or mix together the flour, sugar and salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.

    2.

    Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter. If using a food processor, do not over-process; you need chickpea-size chunks of butter. Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs. Mix in lemon juice and zest.

    3.

    Put the dough on lightly floured counter and pat it together to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours or up to 3 days.

    4.

    Heat the oven to 400°F. Roll the dough out to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.

    For the filling:

    In a large bowl, toss together peaches and blackberries, light brown sugar, cornstarch, a pinch of salt, lemon juice and zest, and almond extract.

    To assemble:

    Pile fruit mixture on the dough circle, leaving a 1½-inch border. Gently fold the pastry over the fruit, pleating to hold it in (sloppy is fine). Brush pastry generously with leftover egg and cream mixture. Sprinkle almonds and granulated sugar on top.

    Bake for 35-45 minutes, until the filling bubbles up vigorously and the crust is golden. Cool for at least 20 minutes on wire rack. Serve warm or at room temperature.