Summer Peach & Blueberry Galette by Gail Sweeney

Looking for some summer desserts to bring to your next gathering? Look no further than this delicious recipe for luscious lemon bars with black currant jam from my cookbook Let's Bake! Over 100 Dessert Recipes for Gifting & Giving.

Equipment: One 12 x 18-inch cooking sheet lined with parchment paper, a food processor fitted with the steel blade

Ingredients

For the Shortbread Crust
2½ cups flour
1 cup cold butter, cubed
2 tablespoon sugar
¼ cold water with 1 teaspoon lemon juice added
½ teaspoon salt
Egg wash for crust (1 egg mixed with 2 teaspoon of water)
Turbinado or white sugar

For the Fruit Mixture
A mixture of 4 cups of peaches and blueberries
4 tablespoons of sugar
1 tablespoon of lemon juice
2 tablespoons of flour
½ cup Apricot or peach jam, warmed

To make the shortbread crust, Place the flour, salt, and sugar in the bowl of the food processor. Pulse briefly to combine. Sprinkle the cold cubed butter over the flour and pulse in very short intervals until the butter is broken up into large pea size pieces. Lift the lid off the food processor and sprinkle the water and lemon juice over the flour. Pulse again just to incorporate the liquid. The mixture should look raggedy and somewhat dry at this point.

Scrape the pastry dough out into a large mixing bowl or a floured piece of parchment paper. With floured hands, bring the dough together into a large disk. If the dough seems too dry, you can add another tablespoon of water. Wrap the disk in plastic wrap and refrigerate for 45 minutes. (You will only need ⅔ of the pastry for the galette so you can freeze the rest for later use.)

For the filling, wash the fruit and place in a mixing bowl. Toss with the sugar, jam and lemon juice. Work the flour into the fruit lightly but well. You can use more sugar if the fruit is quite tart. Set aside.

Preheat the oven to 350°F. Bring the pastry out of the fridge and let sit for 15 minutes before rolling. Roll into a circle approximately 12 inches in diameter. Leaving a border of 1½ inches, fill the circle generously with fruit. Bring the edges of the pastry up and over the fruit making pleats in the pastry, where necessary. Brush the pastry with the egg wash and sprinkle with sugar.

This tart will keep in the refrigerator for 3 days or can be frozen for up to 1 month. To freeze: place the cooled tart on a baking sheet in the freezer unwrapped. When frozen, wrap in plastic wrap, then in aluminum foil.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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