I know I’ve mentioned my sister Natasha a few times on here, but have I told you that she was the first baker in the family? When she was a young teen, everyone we knew would rave about her baked goods. She even made some money baking for events and such! After taking a class at Wilton, she started creating beautifully decorated cakes too. She taught me pretty much everything I know in the kitchen. So I guess you could say that she was my inspiration and the whole reason I have a baking blog today!While Tasha doesn’t bake all the time anymore, when she does you KNOW it will be amazing. One of my favorite desserts ever is her beautiful fruit galettes. Do you remember this apple galette from a while back? Well, this recipe is pretty similar except it has juicy peaches and tangy blackberries! And boy oh buy, is it absolutely divine.
This crust recipe is TO DIE FOR. (Or as my mother likes to say, “to live for since you gotta be alive to enjoy it”)
It’s flaky and buttery and warm and everything a crust should be. The fruit adds that perfect juiciness and tang. Add some vanilla ice cream and wait a second until it gets all melty. And if that isn’t enough, Tasha’s homemade whisky sea salt caramel sauce is drizzled all over. Yeah, you heard that right. It’s beautiful. Heavenly. Pure magic. *drools just thinking about a bite* I can guarantee you, you will not regret trying this recipe. A big thanks to my beautiful, fun-loving, awesome sister Natasha for making this literally mouthwatering dessert. (I better get some sisterly points for all these compliments I’m making here. *wink*)
Without further ado, here is the recipe! Adapted from Portuguese Girl Cooks.
Did anyone inspire YOU to bake/cook? What’s your favorite fruit-based dessert? Thanks for visiting my blog! ♥
Peach and Blackberry Galette
- 1 1/4 cups all-purpose flour
- 1/2 tablespoon sugar
- 8 tablespoons salted butter very cold
- 1/4 cup ice-cold water
- 1 large egg lightly beaten
- 1 tablespoon water
- 1 tablespoon turbinado sugar
- 1 1/2 lb. peaches peeled and cut into 1/2-inch slices (about 3 cups)
- 1 cup blackberries rinsed
- 1/4 cup light brown sugar
- 2 Tbs. unbleached all-purpose flour
- 1/4 tsp. ground cinnamon I use Vietnamese
- pinch of shaved fresh nutmeg
WHISKEY SALTED CARAMEL:
- 1 cup sugar
- 3 tablespoons water
- 3/4 cup heavy cream
- 3 tablespoons whiskey
- 1/4 teaspoon flakey sea salt such as fleur de sel
- For Crust: In a large bowl, combine the flour, sugar, and salt. Dice the butter into 1/2-inch pieces and scatter over the flour. Using a pastry blender or 2 forks, work the butter into the flour until the butter is about the size of small peas.
- Drizzle the ice cold water over the flour mixture, and using a spatula gently stir it together until most of it has come together nicely. Knead the dough and gather all the loose bits, working as quickly as possible to keep it cold. Press the dough into a round disk, wrap once tightly with plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, combine the peaches, blackberries, brown sugar, flour, cinnamon, and nutmeg. Toss to combine.
- On a lightly floured work surface roll the dough into a circle about 1/8-inch thick. Place the fruit mixture in the center of the crust, leaving a 1-inch border around the sides. Gently lift the galette border over the fruit, and overlap the dough where necessary and gently pinch to keep the folds together.
- In a small bowl, mix together the egg and water. Lightly brush the egg wash on the edge of the dough, and sprinkle with the turbinado sugar.
- Bake the galette for 35 to 40 minutes, or until the crust is golden brown and fruit is tender. Cool on baking sheet on a wire rack. Serve warm drizzled with caramel sauce and ice cream if desired.
- For the Caramel: In a large heavy bottomed sauce pan, combine the sugar and water. Heat the mixture over medium-high heat without mixing. Once the edge start to brown, occasionally swirl the pan. Continue to cook the sugar mixture until it is a deep amber colour. About 5 to 10 minutes.
- Remove from the heat and add the heavy cream while whisking constantly. The mixture will bubble vigorously! Whisk in the whisky and the salt. Transfer to a container with a lid, and cool completely uncovered. Will keep covered in the refrigerator for about 2 weeks. Heat slightly in the microwave for serving.