Saskatoon Berry and Peach Galette - Prairie Berries

Recipe:

Saskatoon Berry and Peach Galette

Saskatoon Berry and Peach Galette

Ingredients

Filling:

  • 2 medium peaches
  • 2 cups Saskatoon berries
  • Fresh, frozen, freeze dried or pie filling
  • 1/4 cup sugar
  • 1 Tbsp all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1/2 tsp pure vanilla extract
  • 1/2 Tbsp butter

Crust:

  • 1 1/4 cup flour
  • 1 1/2 tsp sugar
  • 1/2 tsp salt
  • 4 oz 1/2 cup, 1 stick, 8 Tbsp very cold butter (Chill the butter in the freezer for at least 20 minutes).
  • 4 to 6 Tbsp ice water
  • 1 egg
  • A Sprinkling of sugar and cinnamon for the crust

 

Directions

How to Make the Dough:

  1. In a food processor with the blade attachment, pulse 1 1/4 cups flour, 1 1/2 tsp sugar and 1/2 tsp salt until well mixed.
  2. Cut cold butter into small (1/2-inch) cubes and add it to the food processor. Push the pulse button 8 times. Your butter should become pea-sized. Add ice water 1 Tbsp at a time and pulse between each addition. Your dough should be ready when it just begins to clump. I used 5 Tbsp of ice water.
  3. Form the dough into a disk. cover with plastic wrap.Refrigerate for 45 minutes to 1 hour then Preheat the oven to 425°F.

How to Assemble the Galette:

  1. In a small bowl, beat the egg and set aside.
  2. Slice peaches into 1/2″ thick slices. Place peaches and Saskatoon berries in a medium bowl and sprinkle with flour, sugar, cinnamon and vanilla or almond. Stir gently with a spatula just until combined.
  3. On a sheet of parchment paper, roll the dough into a 12″ circle. Place the parchment paper and dough into a rimmed baking sheet.clean up edges if you wish
  4. Arrange the fruit over the dough working from the outside in. Leave a 1.5″ to 2″ dough border. Discard any excess juices, or your galette may overflow. Dot the top of the fruit with small chunks of 1/2 tbsp butter.
  5. Fold the edges of the gallette up and over the fruit, pinching the overlapping edges together to form a nice seal. Brush the crust with beaten egg and sprinkle with cinnamon and sugar. Bake for 22-25 minutes or until the crust is golden brown and the juices are syrupy. Let sit 15 minutes before serving.

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