Cherry Almond Galette

Homemade cherry galette is one of the finest desserts of summer, and this cherry almond galette is no exception. Featuring fresh sweet cherries atop a layer of fragrant almond paste and flaky all-butter pastry, this rustic free-form tart is summer bliss.

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Cherry and almond are a perfect flavor match in this French galette. Pure almond extract enhances the flavor of ripe, juicy cherries and the layer of almond paste ensures plenty of almond flavor in each bite.

Sprinkled with sliced almonds and sugar and baked until golden brown, there’s nothing more satisfying than a wedge of cherry galette topped with vanilla ice cream.

Here’s to an effortless dessert that makes the most of cherry season!

Love baking galettes? You may also love my reader-favorite best blueberry galette with crumble topping!

Key Ingredients

Here’s what you need to make cherry almond galette:

• Flour – Use all-purpose flour in the homemade pie crust.
• Salt – For flavor.
• Granulated sugar – Sweetens the cherry filling. You’ll also sprinkle the pastry with sugar before baking.
• Unsalted butter – Use cold, cubed unsalted butter in the pastry. Cold butter ensures an extra flaky crust!
• Ice water – The key to a flaky, tender pie crust. Chill water for 10 minutes in the freezer before using.
• Almond paste – Adds incredible almond flavor. I use and recommend Odense almond paste.
• Cherries – Use fresh, sweet cherries for the best cherry galette.
• Almond extract – Pure almond extract enhances the cherry flavor.
• Cornstarch – Thickens up the filling a touch.
• Heavy cream – Brush over the pastry before baking. The cream adds a light sheen and nice color, without the mess of an egg wash.
• Sliced almonds – To sprinkle over the edge of the pastry.

How to Make a Cherry Galette

Pastry – Combine flour, salt, and sugar in a food processor. Add cold butter and pulse just until the mixture resembles coarse meal. With the food processor running, add ice water in a steady stream through feed tube. Process just until dough holds together in large clumps, then wrap dough in plastic and flatten to form a disc. Chill pie dough for 1 hour.

Roll Dough – Place dough on a lightly floured piece of parchment paper and dust dough with flour. Roll out with a rolling pin into roughly a 12-inch oval or circle, just shy of 1/4-inch thick. Top dough with sliced almond paste.

Slide parchment paper with dough onto a rimmed baking sheet and chill in the refrigerator for 15 minutes. Preheat oven to 400°F.

Make Cherry Filling – Whisk together sugar, cornstarch, and salt in a medium bowl. Add cherries and almond extract and toss together just until combined.

Assemble Galette – Spoon cherry filling over chilled crust, leaving a 2-inch border. Fold up the pastry border, pressing the edges with a fork to seal. Chill assembled galette for 15 minutes.

Bake Galette – Brush pastry with heavy cream and sprinkle with sliced almonds and sugar. Bake galette for 40 to 45 minutes, or until pastry is golden and filling is bubbly. Let cool for 1 hour on a wire rack before slicing and serving.

Make Ahead Tips

The dough can be made 1-2 days in advance and refrigerated until ready to use. You can also assemble the entire galette in advance, and freeze up to 2 months. When you’re ready to bake, transfer the galette directly from the freezer to the oven and bake as directed.

More favorite cherry recipes:

• Classic Cherry Pie
• Cherry Crumb Cake
• Mixed Berry Cherry Slab Pie
• Brown Butter Cherry Coffee Cake

Did you try this Cherry Galette Recipe? Let me know by leaving a comment and rating below!

Cherry Almond Galette

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Laura Kasavan
• Prep Time: 45 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 25 minutes
• Yield: 1 galette, 8 servings
• Category: Dessert
• Method: Bake
• Cuisine: French

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Description

Cherry almond galette is summer bliss! This easy cherry galette recipe features sweet cherries, almond paste, and flaky all-butter pastry. Serve warm with vanilla ice cream!

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Ingredients

Pie Crust

• 1 1/4 cups (175 g) all-purpose flour
• 1/2 tsp (3 g) salt
• 1 tsp (4 g) granulated sugar
• 1/2 cup (112 g) cold unsalted butter, cubed
• 2 to 4 Tbsp (30 to 60 g) ice water

Filling

• 7 oz (204 g) almond paste, thinly sliced
• 1/3 cup (67 g) granulated sugar
• 2 Tbsp (16 g) cornstarch
• 1/8 tsp salt
• 4 cups (560 g) fresh sweet cherries, pitted
• 1/4 tsp (1 g) pure almond extract

Assembly

• 1 Tbsp (15 g) heavy cream
• 2 Tbsp (15 g) sliced almonds
• 1 Tbsp (12 g) granulated sugar

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Instructions

1. Make crust: Combine flour, salt, and sugar in a food processor. Add cubed butter and process for 10 seconds, just until the mixture resembles coarse meal. With the food processor running, add 2 tablespoons ice water in a steady stream through feed tube. If needed, add additional ice water 1 tablespoon at a time, and process just until dough holds together in large clumps (no more than 30 seconds). Wrap dough in plastic wrap and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze up to 1 month).
2. Roll dough: Place dough on a lightly floured piece of parchment paper and dust dough with flour. Roll out dough into roughly a 12-inch oval or circle, just shy of 1/4-inch thick. Slide parchment paper with dough onto a rimmed baking sheet and top with sliced almond paste. Chill in the refrigerator for 15 minutes and preheat oven to 400°F.
3. Make filling: Whisk together sugar, cornstarch, and salt in a medium bowl. Add cherries and almond extract; toss together just until combined.
4. Assemble galette: Spoon cherry filling over chilled crust, leaving a 2-inch border. Fold up the pastry border, pressing the edges with a fork to seal. Chill assembled galette for 15 minutes.
5. Bake galette: Brush pastry with heavy cream and sprinkle with sliced almonds and sugar. Bake galette for 25 minutes, then rotate the baking sheet. Tent with foil to prevent over-browning. Continue baking another 15 minutes (for a total baking time of 40 minutes), or until pastry is golden and filling is bubbly. Let cool for 1 hour on a wire rack before slicing and serving (filling thickens as it cools).
6. Wrap up leftovers in foil and refrigerate overnight. Re-warm in the oven (325°F) for 15 minutes or until heated through before serving.

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Notes

Cherries: I use and recommend fresh sweet cherries in this galette. Out of season, you can substitute frozen cherries. Thaw frozen cherries completely and pat dry before using. I have not tested this recipe with canned cherries or cherry pie filling.

Make ahead: The dough can be made 1-2 days in advance and refrigerated until ready to use. You can also assemble the entire galette in advance, and freeze up to 2 months. When you’re ready to bake, transfer the galette directly from the freezer to the oven and bake as directed, adding a few extra minutes to baking time.