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Desserts
American
6 - 8 servings
30 minutes
1 hour
1 1/2 cups all-purpose flour, plus more for work surface
1/3 cup plus 2 tablespoons granulated sugar, divided
3/4 teaspoon kosher salt, divided
10 tablespoons unsalted butter, chilled and cut into small cubes
4 to 5 tablespoons ice water
2 tablespoons cornstarch
1 pound peaches, peeled and cut into 1-inch wedges
8 ounces fresh blackberries
2 tablespoons unsalted butter, melted
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
4 thyme sprigs
1 large egg, beaten
2 tablespoons light-colored jelly or jam (apple or apricot)
In a food processor, pulse flour, 1 tablespoon sugar, and 1/2 teaspoon salt. Add butter and pulse until mixture resembles small peas. Add 1/4 cup ice water and pulse until moistened. Add more water, 1 teaspoon at a time, if needed. Shape into a disk, wrap in plastic, and chill for at least 2 hours.
Roll dough into a 14-inch circle, trim to 12 inches, place on parchment-lined baking sheet, and chill for 30 minutes.
Preheat oven to 425°F. In a bowl, mix cornstarch, 1/3 cup sugar, and remaining salt. Add peaches, blackberries, melted butter, lemon zest and juice, and thyme.
Spoon fruit into center of dough, leaving a 1 1/2-inch border. Fold edges over filling, pleating every 3 inches. Brush with egg and sprinkle with remaining sugar.
Bake 15 minutes at 425°F, reduce temperature to 350°F, and bake 40–45 minutes until crust is golden and filling bubbles.
Cool 30 minutes. Melt jelly and brush over fruit. Serve warm or at room temperature.
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