(End of Summer) Peach Blackberry Galette

Peach Blackberry galette

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For the pastry

  • 250 g unbleached, all-purpose flour
  • 50 g vegetable shortening
  • 150 g butter (cold, diced)
  • 125 g sour cream
  • 1 tsp salt
  • 20 g cornmeal

For the fruit

  • 50 g granulated sugar
  • 1 tsp bourbon vanilla powder
  • 3 peaches
  • 1 punnet blackberries
  • maple sugar for sprinkling
  • 1 egg, beaten


  1. Pre-heat oven to 350°F/180°C.
  2. In the bowl of a food processor, place all the pastry ingredients except the sour cream.
  3. Blitz on the pulse setting until the butter and shortening are cut in and the pastry resembles fine bread crumbs.
  4. Add the sour cream and pulse until the pastry just comes together.
  5. Form the pastry into a round disc and wrap in cling film and chill for 20 minutes.
  6. For the fruit, cut the peaches into wedges and place in a bowl with the blackberries. Toss with the sugar and bourbon vanilla powder.
  7. Roll the pastry out on a lightly floured work surface and roll a circle about the size of a dinner plate.
  8. Place the fruit in the middle of the pastry leaving a 2-inch border around the edge of the tart.
  9. Fold the pastry edges up and overlap where necessary.
  10. Brush with the beaten egg and sprinkle with maple sugar.
  11. Bake in a pre-heated oven for about 40 minutes, or until golden.


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