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Stone Fruit and Blackberry Galette

A delightful rustic dessert featuring a flaky crust filled with sweet stone fruits and tangy blackberries, perfect for summer and early fall.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups 1 1/2 cups all-purpose flour Sifted, if necessary.
  • 1/4 teaspoon 1/4 teaspoon salt
  • 1 tablespoon 1 tablespoon sugar
  • 1/2 cup 1/2 cup unsalted butter, chilled and cubed Keep it very cold.
  • 6-8 tablespoons 6-8 tablespoons ice water Add gradually until dough comes together.
For the Filling
  • 2 cups 2 cups sliced stone fruits (peaches, plums, or apricots) Choose ripe but firm fruits.
  • 1 cup 1 cup fresh blackberries Gently mixed with other fruits.
  • 1/4 cup 1/4 cup sugar Adjust based on sweetness of fruits.
  • 1 tablespoon 1 tablespoon cornstarch
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 teaspoon 1 teaspoon lemon juice
  • 1 each 1 egg (for egg wash) Beaten for brushing the crust.
  • to taste each Turbinado sugar (for sprinkling)

Method
 

Prepare the Crust
  1. In a large bowl, combine the flour, salt, and sugar.
  2. Add the chilled butter and cut it into the mixture until it resembles coarse crumbs.
  3. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
  4. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Make the Filling
  1. In a bowl, combine the sliced fruits, blackberries, sugar, cornstarch, vanilla, and lemon juice.
  2. Gently mix to combine, being careful not to mash the berries.
Assemble the Galette
  1. Preheat your oven to 400°F (200°C).
  2. Roll the chilled dough on a floured surface into a circle, about 12 inches in diameter.
  3. Transfer the dough to a baking sheet lined with parchment paper.
  4. Spoon the fruit mixture into the center of the dough, leaving about a 2-inch border.
  5. Fold the edges of the dough over the filling to create a pleated effect, leaving the center exposed.
  6. Brush the crust with the beaten egg and sprinkle with turbinado sugar.
Bake
  1. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
  2. Allow to cool for at least 10 minutes before serving.

Notes

Serve warm or at room temperature; pairs well with vanilla ice cream, whipped cream, or Greek yogurt with honey. Avoid overmixing the dough to prevent it from becoming tough, and ensure fruits are ripe yet firm for the best flavor.