Blueberries HeleneDujardin
Photo by Hélène Dujardin

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12 – 16 servings

  • 1 ¼ cups flour
  • 1 ¾ teaspoon sugar
  • ½ teaspoon salt
  • 4 ounces butter, cut into small pieces
  • 5 tablespoons ice water
  • 1 egg
  • 1 egg Apricrot glaze or jam
  • Fruit Filling
  • 2 large peaches, cut into ½-inch slices
  • 1 cup blueberries
  • ¼ cup sliced almonds
  • Almond paste
  • Homemade or good-quality vanilla ice cream
  1. Preheat the oven to 425 degrees. In a food processor, blend flour, sugar, and salt.
  2. Pulse in the butter. Slowly add water, one tablespoon at a time, until the dough pulls away from the sides of the bowl. (Be careful not to over work the dough.)
  3. Roll the dough into a ball. If it feels too wet, dust it with a bit of flour. Cover it with plastic wrap, and refrigerate for 1 hour.
  4. Meanwhile, place the peaches, blueberries, and almonds in a bowl, and gently fold together.
  5. Remove dough from refrigerator. On a floured surface, roll out the dough about 10 inches.
  6. Place on dough on a half-sheet pan covered with cooking spray.Flake little bits of almond paste onto the dough.
  7. Mound the fruit in the middle of the dough. Fold the edges into the center.
  8. Beat egg with 2-3 tablespoons water, then brush dough with egg wash. (For a nice touch, sprinkle sugar around dough rim and on exposed fruit.)
  9. Bake at 425 degrees, until crisp and golden, approximately 15 minutes.
  10. Once removed from oven, brush dough with melted apricot glaze/ jam for additional flavor and shine. Let cool and cut into wedges. Serve with ice cream.
  • from Chef Phillips of The Hutton Hotel, Nashville TN

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