My most vivid blackberry picking memory was when I was maybe 8 or 9 years old. We were at my Dad’s farm in Georgia, in the dead middle of the summer. Temperatures I’m sure were in the triple digits with a humidity level that borderline reached sauna status. The chiggers are so bad that time of year that you have to wear jeans – but it doesn’t really matter since they sneak up your pant leg anyway and make camp right behind your knees. Onward I waded into blackberry briars carrying my huge white bucket with my dad doing the same a few steps ahead of me. We picked and picked until our white buckets were brimming with juicy blackberries and our fingers and teeth were stained from stealing a few here and there. At the cabin that night we made the best blackberry cobbler. We sat and ate in pure blueberry bliss, chigger bites behind our knees and all. It’s funny how some memories stay with you like that forever, when maybe at the time you didn’t think it was particularly special.
I haven’t picked blackberries in that capacity since that day with my Dad, but I am always so compelled to buy them anytime I see a big carton at the farmer’s market. A few weekends ago I bought a big batch along with some of the sweetest, juiciest peaches I have ever had. After snacking on the fruit a couple of days, I thought to myself, how could I make this peachy blackberry combo even better? BOURBON, that’s how!
This was my first time making a galette and my crust turned out a little ugly, but you know what “Rustic” is the new term for ugly and I’m digging it.
In all seriousness, galette’s can be as uniformed or as rustic as you would like them to be. What matters is that buttery, flaky crust and the perfectly caramelized magic from oozing fruit juices. This is a perfect dessert to make transitioning from late summer to early Fall. And like I said, it has bourbon…enough said.
Honey-Bourbon Blackberry Peach Galette
For the crust:
I used Serious Eats flaky pie dough recipe! It’s sooo good. However, any pie dough recipe will do.
For the filling: Recipe adapted from Butterlust
-3 medium peaches, sliced
– 6 oz of blackberries
– 1-2 tablespoons honey
– 1 teaspoon bourbon
– 1/2 teaspoon ground cinnamon
– 1 teaspoon vanilla
– 1/4 cup almond meal
– 1 egg beaten with 1 teaspoon water, for egg wash
– 1 teaspoon honey mixed with 1 teaspoon bourbon, for brushing after baking
What to do
1) prepare the pie dough at least 2 hours ahead that way it has plenty of time to chill.
2) In a large bowl, combine the peaches, blackberries, honey, bourbon, cinnamon, and vanilla. Carefully incorporate.
3) While still on the parchment, roll out the flaky pie dough into an approximately 10-inch circle. If the dough has become warm, place back into the refrigerator for 10-15 minutes to re-chill.
4) Sprinkle the almond meal over the dough, leaving about 2 inches around the border.
5) Arrange the peaches and blackberries on top of the almond meal, either in a uniform swirl shape or in a more “rustic” fashion.
6) Fold the edges of the dough in over the fruit, pleating the edges as you work your way around to form a free-form tart that is roughly 9 inches in diameter.
7) While still on the parchment, place the galette onto a baking sheet and place into the freezer for 30 minutes to an hour. This will help the galette maintain its shape during baking.
8) Once chilled, preheat the oven to 400F. Remove from the freezer, brush the edges with egg wash.
9) Bake the galette for 30-35 minutes or until golden brown and the juices are bubbling. Remove from the oven and let cool for 10 minutes on the baking sheet then transfer to a cooling rack (just lift over the whole sheet of parchment).
10) Once mostly cool, brush with the honey + bourbon mixture for a little extra spike. Serve warm or at room temperature either as is or with whipped cream or ice cream.