You can probably see why- it's colorful and beautiful, much like the lovely lady herself.
This has tang and sweetness, crunch and tenderness- basically, it's everything anyone would want in a dessert.
...Unless you really wanted chocolate. But hey- you can totally drink some hot chocolate with this. I know she probably did!
This crust is flaky and delicious,
Here's how I made it:
You will need:
8 tbsp COLD butter
About 1 cup all-purpose flour
1/2 tsp salt
1/4-1/3 cup ice water- depending on the wetness of the dough
Place the butter in the freezer for at most 20 minutes until you need it.
Place the flour and salt in the food processor and pulse until combine.
Then take the butter out and cut it into small chunks, placing it into the food processor and pulsing it until it resembles bits the size of small peas.
With the processor running, slowly stream in the ice water until the dough JUST starts to come together and holds together when you squeeze some in your hand (as a dough would).
Take the dough out of the processor and roll quickly into a flat disk, immediately wrapping in cling wrap and refrigerating.
*If you wanted to- using half lard and half butter would be wonderful also.
For the filling:
1/2 cup toasted peeled almonds
1 cup sugar
2 peaches, peeled and pitted cut into strips
1 cup raspberries washed
1 cup blackberries washed
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4-1/2 cup tapioca (or tapioca flour if you can find it, and depending on fruit moisture)
2 tbs of blackberry or raspberry liqueur
2 tbs turbinado sugar
Preheat your oven to 375 degress and line a baking tray with parchment paper.
Place the toasted almonds in the bowl of the food processor, and pulse until finely ground(this will absorb moisture on the bottom of the galette), combine with the egg and set aside.
In a large bowl, combine the sugar, peaches, raspberries, blackberries, spices, liqueur, and tapioca(judging the amount by the wetness of the fruit. Make sure the mixture is moist and not dry).
Take out the pie crust and roll into a 13 inch round. Transfer the pastry onto the baking sheet lined with parchment paper, NOW! Did you? Okay good, this will save you panic later.
Sprinkle the almond mixture in the middle of the pastry, mounding the fruit on top and leaving a 2 inch border between the fruit and edge of the pastry. Be conscious that the mixture will significantly reduce when baking! Fold the edges around the fruit and brush the border with the eggwash finishing with a sprinkle of the turbinado sugar!
Place into the oven and bake for 20-25 minutes. If the edges are browning too quickly, place a ring of aluminum foil over the sides.
Let cool and enjoy at room temperature, or cold!
This is a delicious and light dessert for summer or spring. Serve with vanilla whipped cream or ice cream, and you have a hit!
Make sure you serve it in generous portions, because in my house, this only served 4.