Tasty Tuesdays: Peach Blueberry Almond Galette

Welcome to Tasty Tuesdays!

Are you enjoying summer?  Can you believe we are turning the calendar to August tomorrow?  I can't! 

Today I have a summer dessert to share with you.  The original recipe is from the July/August 2012 issue of Country Living Magazine - you can find it here.  I adapted the recipe a bit to include blueberries.

Ingredients:

- 1/2 recipe for basic pie pastry - directions and ingredients found here

- 1 cup blueberries

- 4 ripe peaches, peeled and sliced

1/2 cup almonds

- 1/2 cup confectioners sugar

- 1 large egg yolk

- 1 teaspoon almond extract

- 2 tablespoons honey

-1/2 teaspoon cinnamon

-1 tablespoon sugar

1.  Prepare pie patery and refidgerate until ready to use.

2.  Grind almonds to a fine meal using food processor.  I don't have a food processor, so I bought slivered almonds. put them in a Ziploc and used a rolling pin to grind them up.  Place almonds in bowl.  Add confectioners sugar, egg yolk, and almond extract.  Stir to combine and set aside.

3.  In a large bowl, combine peaches, blueberries, honey, and cinnamon.  Set aside.

4.  Heat oven to 400 degrees.  On a lightly floured surface, roll out dough to a 14" circle.  Fit into a 9" pie plate.  Spread almond paste over the dough.  Add peach blueberry mixture.  Fold edges of dough over fruit to form a rustic flat pie with a 2" border, as shown in photos.  Brush edges with water and sprinkle with sugar.  Bake until pie is bubbling and crust is golden brown, 45 to 50 minutes.  Serve with a scoop of vanilla ice cream or freshly made whipped cream.

 

What did you cook this week?

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