The peaches were bought from the Yakima fruit stand and the huckleberries were given to me by my wonderful father in law. It was a perfect summer dessert. And maybe a perfect summer breakfast the next day :)
The crust is buttery (duh), flaky and crisp and the filling was really bright from the lemon zest and lemon juice. I think I'm going to try this with pears and cranberries in the fall. Stay tuned!
Ingredients:
Crust:
1 cup AP Flour
1/8 cup sugar
1/4 tsp salt (I always add a extra salt because it makes everything taste better :)
1 stick butter cut into cubes (I store this in the freezer until I'm ready to use it)
3 Tbsp ice water (I needed a bit more)
1 egg and raw sugar for sprinkling on the crust
Filling:
1 lb firm ripe peaches (I left mine unpeeled) cut into 8 wedges each
1 pint of huckleberries
Zest and juice from 1 lemon
1 Tbsp flour
1 Tbsp sugar
1/4 tsp salt
1/2 stick butter cut into cubes
Method:
Note: I keep all the ingredients (including the flour) in the freezer until the last minute. It really helps on a hot day.
1) Pulse flour, sugar and salt in a food processor a few times to mix, add butter and pulse 12-15 times until the butter is the size of peas.
2) Add ice water all at once and keep hitting the pulse button until the dough barely starts to come together
3) Empty dough out on to plastic wrap, shape into a disk and refrigerate for at least 2 hours
4) Preheat oven to 450F and line a baking tray with parchment or Silpat
5) Roll dough out to an 11 inch circle on a lightly floured surface
6) Mix filling ingredients (except butter) together, pile into center of dough and dot with little cubes of butter, leaving a 1/2 inch border
7) Fold border of dough over fruit, paint with egg wash and sprinkle with raw sugar
8) Bake for 25 minutes until crust is golden, let cool for 5 minutes before transferring to wire rack (2 large spatulas needed!). Serve warm or at room temp.
Ice cream recommendation: Haagen Daaz Bourbon Praline Peacan. Vanilla is also acceptable
