Blackberry-Peach Galette

Makes 1 9-inch galette



1 pie crust/dessert pastry (1/2 recipe) (recipe below)

1 ½ pounds ripe peaches, pitted and sliced 1/4-inch thick

8 ounces fresh blackberries

2 Tablespoons honey

2 Tablespoons basil chiffonade

1/2 teaspoon cinnamon

½ teaspoon vanilla

1/4 cup finely crushed almonds

1 egg beaten with 1 teaspoon milk, for egg wash

1 tablespoon brown sugar


Makes 2 pie crusts

2 1/2 cups unbleached all-purpose flour

2 Tablespoon + 1 teaspoon granulated sugar

1 Tablespoon cinnamon

1 teaspoon salt

8 tablespoons (1 stick) sweet butter, chilled

6 tablespoons lard, chilled

5-6 tablespoons ice water, as needed



Sift flour, sugar, cinnamon and salt into a mixing bowl. Add chilled butter and lard. Working quickly and using your fingertips, rub or cut fat into dry ingredients until the mixture resembles course meal.

Sprinkle on ice water, 2-3 tablespoons at a time, and toss with a fork. Turn dough out onto your work surface and, using the heel of your hand, smear dough away from you, about 1/4 cup at a time. Scrape it up into a ball and wrap in wax paper. Chill in freezer for 2 hours.


Place frozen pastry on a baking sheet lined with parchment. Leave it to thaw *briefly* while you prepare the fruit. You still want it very cold to manipulate.

Mix the peaches, blackberries, honey, cinnamon, basil and vanilla in a large bowl and very gently toss together with your hands.

Sprinkle the crushed almonds over the pastry, leaving about a 3-inch border all around the exterior (see photos for visual guidance). Place fruit mixture on top. Fold edges of the dough in and over the fruit, “pleating” the edges as you work your way around the fruit to create a tart that is approximately 9 inches in diameter. Put galette in the freezer on the baking sheet for 45 minutes to an hour while you preheat the oven.

Preheat the oven to 350 degrees.

Remove the galette from the freezer. Brush the pastry with your egg wash. Combine the extra tablespoon of sugar and cinnamon and sprinkle over the fruit and the crust. Place in the oven and bake about 1 hour, or until the fruit is bubbling and bright juice is running out looking all perfect for your Instagram. Remove from the oven and let cool for at least 15 minutes or so. Serve hot or warm, with or without ice cream.