I made this dessert with little advance planning. Translation: I was wandering the produce aisle dreaming of something sweet. Remembering I already had a bag of peaches in the freezer, I opted the frozen route, but fresh fruit would be perfect, too. This made a large tart—enough for three nights worth of desserts for myself and my husband. For garnish, I didn’t have time to make vanilla ice cream, but crumbled amaretti cookies did the trick (like in this Nectarine and Blueberry Crisp).
Peach and Blackberry Galette
2 cups all purpose flour, plus more for rolling dough
1/2 teaspoon salt
1 Tbsp. sugar
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
4 tablespoons (or more) ice water
2 to 3 cups blackberries (thawed if frozen)
2 cups sliced peaches (thawed if frozen)
1 Tbsp. cornstarch
2 Tbsp. amaretto liqueur
Pulse flour, sugar and salt in a food processor. Gradually add butter and pulse until coarse meal forms. Add 4 tablespoons ice water, 1 tablespoonful at a time, stirring until dough forms moist clumps, and adding more water by teaspoonfuls as needed if dough is too dry. Turn out onto a cutting board and form dough into a disk. Wrap in plastic wrap and chill at least 30 minutes. DO AHEAD: Can be made 2 days ahead. Keep chilled. Let stand at room temperature 15 minutes before rolling out.
In a medium bowl, add fruit, cornstarch and amaretto liqueur and gently toss together.
Preheat oven to 425 degrees. On a floured surface, roll out dough into a 10-12 inch round. Spoon fruit mixture into dough, leaving a 1 ½ inch border. Crimp up sides. Slide the galette onto a parchment or foil lined baking sheet. If desired, brush dough with melted butter or an egg wash.
Bake for 15 minutes. Reduce oven temperature to 375°F. Bake until crust is golden and filling is set and begins to brown, about 25 minutes longer. Run spatula under galettes to loosen. Let rest 5 minutes. do ahead Can be made 4 hours ahead. Let stand at room temperature.
Serve galette hot or at room temperature.