Make Candace Nelson's Peach And Blackberry Galette Recipe
As part of The Talk's Summer Sweet Treats segment, Candace Nelson shared this sweet recipe.
Make her recipe for yourself at home!
Peach And Blackberry Galette
Galette Dough Ingredients
1 cup all-purpose flour, plus more for dusting
½ cup whole wheat flour or whole wheat pastry flour
4 teaspoons granulated sugar
1/8 teaspoon fine sea salt
10 tablespoons (1 ¼ sticks) cold unsalted butter, cut into ½-inch pieces
1/3 cup very cold heavy cream, plus more as needed
Fruit Filling Ingredients
2/3 cup granulated sugar
¼ cup cornstarch
1¼ pounds ripe peaches (4 or 5 medium), sliced into ¼-inch wedges (about 3 cups)
1 cup fresh blackberries
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 vanilla bean, halved lengthwise and seeds scraped
Finishing And Baking Ingredients
1 tablespoon heavy cream
1 tablespoon turbinado or granulated sugar
Galette Dough Directions:
1. In a food processor, pulse the flours, granulated sugar, and salt until incorporated, about 5 pulses. Add the butter and pulse until incorporated but still with lots of pea-size pieces, 10 to 15 pulses (make sure not to overprocess).
2. Add the cream and pulse until the mixture is moistened but still clumpy and not fully unified, 10 to 15 more pulses. (If the dough feels too dry and does not stick together between your fingers, add more cream by the teaspoon until you achieve a sticky texture.)
3. Transfer the dough to a floured work surface and gently gather it into a ball. Form a 6 x 1-inch disc out of the dough, wrap tightly in plastic wrap, and refrigerate until firm, at least 2 hours and up to 24.
Fruit Filling Directions:
1. In a large bowl, whisk together the granulated sugar and cornstarch. Add the peaches, blackberries, lemon zest and juice, and vanilla bean seeds and toss gently to combine.
Shape, Finish And Bake The Galette:
1. Preheat the oven to 400°F.
2. Unwrap the dough, flour it gently on both sides, place it in between two pieces of parchment paper, and let it sit for 3 minutes to soften slightly. Roll out the dough into a 13-inch round, transfer to an unrimmed baking sheet, and chill until ready to use.
3. Remove the top layer of parchment from the dough. Using a slotted spoon, transfer the fruit from the bowl and mound it in the center of the dough, leaving a 1½- to 2-inches border uncovered.
4. Fold the pastry border over the fruit, creating a thick layer to hold the fruit in (the folded dough will overlap in a few places; press the dough together in those spots).
5. Drizzle ¼ cup of the liquid from the fruit bowl on top of the fruit, discarding the rest.
6. Brush the dough generously with the cream and sprinkle with the turbinado sugar.
7. Bake until the crust is golden and the filling is bubbling, 40 to 42 minutes (some liquid may ooze out—this is okay!). Transfer the pan to a wire rack and cool to room temperature, at least 30 minutes. Using a cake lifter or two large spatulas, gently transfer the galette to a serving plate.