Peach, Blackberry and Almond Galette (Serves 4)
Galette – also called crostata in Italy – is rustic, pretty and easy to make with whatever fruit is in season.
1 1/4 cups all-purpose flour
4 tbsp granulated sugar, divided
1/4 tsp salt
1 stick (4 oz) butter, cut into small cubes and chilled
1/3 cup ice water
1/4 cup breadcrumbs
3 cups (1 lb) sliced peaches (defrosted if frozen)
1/3 cup blackberries
2 tbsp flaked or slivered almonds
2 tbsp apricot or peach jam, warmed
In a food processor, combine flour, sugar, salt and butter. Pulse until mixture resembles coarse crumbs. With motor running, drizzle in just enough ice water so pastry forms a ball. Gently form dough into a disc, cover with plastic wrap and refrigerate for at least one hour.
Preheat oven to 350°F and line a flat baking sheet with parchment paper. Place dough on top. Roll out dough to a rough 12″ circle. Toss fruit with remaining 2 tablespoons of sugar. Spread breadcrumbs over pastry and arrange fruit on top, leaving a 2″ margin. Fold uncovered edges of pastry circle up and over to contain fruit. Brush fruit with warm jam. Sprinkle with flaked almonds and bake for 45-60 minutes, or until crust is golden brown.
Set aside to cool for 30 minutes, then serve warm with whipped cream or ice cream.