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!

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

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).
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.
Make filling: Whisk together sugar, cornstarch, and salt in a medium bowl. Add cherries and almond extract; 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 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).
Wrap up leftovers in foil and refrigerate overnight. Re-warm in the oven (325°F) for 15 minutes or until heated through before serving.

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.