Stone Fruit and Blackberry Galette
With flaky, buttery crust filled with a variety of stone fruits and sweet blackberries, this Stone Fruit Blackberry Galette is the perfect summer dessert. Serve it warm with a big scoop of vanilla ice cream for one of the easiest and best desserts you will ever make!
Servings: 8 slices
Ingredients
Galette dough:
- 1 ½ cups all-purpose flour 190 grams
- 1 tablespoon granulated sugar 15 grams
- ½ teaspoon salt 2 grams
- ¼ teaspoon baking powder 1.5 grams
- ½ cup unsalted butter diced and cold (115 grams)
- ⅓ cup sour cream full-fat (80 grams)
Fruit filling:
- 3 cups mixed stone fruit sliced; such as cherries, peaches, nectarines, apricots, plums (approx 350 grams)
- 1 cup blackberries approx 150 grams
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- 3 tablespoon cornstarch 21 grams
- ¼ - ½ cup granulated sugar depends on how sweet the fruit is, 50-100 grams
- 1 egg beaten, for egg wash
- 2 tablespoon crushed cookies (Vanilla wafers, shortbread, or even crushed graham crackers) or breadcrumbs optional, but highly recommended
- Turbinado sugar for sprinkling
Instructions
Dough:
- In a medium bowl, whisk flour, sugar, salt, and baking powder.1 ½ cups all-purpose flour, 1 tablespoon granulated sugar, ½ teaspoon salt, ¼ teaspoon baking powder
- Add the butter, working it in with your hands or a pastry cutter until the mixture resembles a coarse meal. It's okay if there are a few large pieces of butter remaining.½ cup unsalted butter
- Using a rubber spatula, stir in the sour cream.⅓ cup sour cream
- Transfer the dough onto a well-floured work surface and bring it together with a few quick kneads. Form the dough into a ball and slightly flatten it into a disk.
- Cover in plastic wrap and place in the fridge for a minimum of 1 hour. *For making the dough using a food processor see notes below.
Filling and assembly:
- In a medium-sized bowl combine fruits with lemon juice and vanilla. In a small bowl whisk sugar and cornstarch. Sprinkle sugar mixture over fruit and toss to combine. Set aside.3 cups mixed stone fruit, 1 cup blackberries, 1 teaspoon lemon juice, 1 teaspoon vanilla, 3 tablespoon cornstarch, ¼ - ½ cup granulated sugar
- Cover the baking sheet with parchment paper.
- Remove the dough from the refrigerator and let it stand for 10 minutes (it will be easier to roll the dough).
- Roll the dough out on a floured surface into a 12-inch round about 1/8-inch thick. Mend any cracks or tears by pressing them back together with your fingers.
- Use your rolling pin, roll the flattened dough onto the pin and transfer it onto a prepared baking sheet.
- Brush the center of the dough with egg and evenly spread crushed cookies or breadcrumbs, leaving a 1 1/2" border around the edge. Evenly spread the fruit on top of the crushed cookies and pour over any access liquids.1 egg, 2 tablespoon crushed cookies (Vanilla wafers, shortbread, or even crushed graham crackers) or breadcrumbs
- Fold the rim of the dough up and over the edge of the filling, overlapping the dough as you go around and pleating as needed, and being careful that folded edge of dough doesn’t tear (if it does, patch with dough scraps and pinch to seal).
- Brush with egg wash and sprinkle with turbinado sugar. Place in the refrigerator for 30 minutes.Turbinado sugar
- Preheat the oven to 405°F (200 °C) and place the rack on the bottom third of the oven.
- Bake for 35-45 minutes or until the crust is golden brown and you notice bubbles coming from the fruit.
- Remove from oven and allow to cool 15-20 minutes before slicing. Serve with vanilla bean ice cream! Enjoy!
Notes
You can make the dough using a food processor. Add the flour, sugar, salt, and baking powder to the food processor. Pulse a few times to combine. Add in cubed butter and pulse again until butter pieces are the size of peas. Add sour cream and pulse few times until the dough comes together. Transfer the dough onto a well-floured work surface, and bring it together with a few quick kneads. Form the dough into a ball and slightly flatten it into a disk. Cover in plastic wrap and place in the fridge for a minimum of 1 hour.
Nutrition
Serving: 1 slice | Calories: 307 kcal | Carbohydrates: 41 g | Protein: 5 g | Fat: 14 g | Saturated Fat: 9 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 56 mg | Sodium: 195 mg | Potassium: 200 mg | Fiber: 3 g | Sugar: 16 g
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