Cherry Galette with Frangipane and Almonds

Thanks to the cherry tree in our garden, I'm always looking for new ways to use fresh cherries. A galette seemed like the perfect idea: it holds plenty of fruit, looks wonderfully rustic and is much less fussy to make than a traditional pie.

I decided to add frangipane underneath the cherries. If you're not familiar with it, frangipane is a soft almond cream made with butter, sugar, ground almonds and egg. It has a lovely nutty flavor that pairs particularly well with cherries. It also serves a practical purpose: the almond filling helps absorb some of the juices released by the fruit as the galette bakes.

The result is a cherry almond galette that's delicious served slightly warm with vanilla ice cream, or at room temperature with a cup of coffee.

What is a galette?

A galette is a rustic French tart made by folding the edges of pastry over a filling. Unlike a traditional pie, it doesn't need a pie dish or a perfectly shaped crust. You simply roll out the dough, add the filling in the middle and fold the edges inward.

That's part of the charm. The pastry can be a little uneven, and the folds don't need to be perfectly symmetrical. In fact, a slightly messy galette is exactly what you're aiming for.

This cherry galette has a sweet shortcrust-style pastry, but the same basic dough technique can also be used for savory galettes. Simply leave out the powdered sugar and fill the pastry with vegetables, cheese or other savory ingredients.

Why add frangipane to a cherry galette?

Cherries and almonds are a classic combination. The slightly sweet, nutty flavor of almond cream complements the fruit and gives the galette a more interesting texture.

But frangipane isn't just there for flavor.

Cherries release quite a bit of juice as they bake. If that liquid runs directly into the pastry, it can make the bottom soggy. A layer of frangipane provides a soft, absorbent layer between the fruit and the crust.

It's not a guarantee against every bit of fruit juice escaping, but it does help. The key is to avoid using overly wet cherries, keep the pastry cold and bake the galette until the bottom is properly golden.

Ingredients for cherry galette with frangipane

You need three components for this recipe: the pastry, the almond filling and the cherry topping.

All-purpose flour forms the base of the pastry. It gives the dough enough structure to hold the fruit while remaining tender once baked.

Unsalted butter gives the crust its rich flavor and crumbly texture. Use cold butter straight from the refrigerator. Keeping it cold helps create a tender pastry rather than a tough, bread-like crust.

Powdered sugar sweetens the pastry and dissolves easily into the dough. You can use confectioners' sugar, which is the same ingredient sold under that name in American supermarkets.

Ice water brings the pastry together. Add it gradually rather than pouring it all in at once. You want a dough that holds together without becoming sticky.

Almond flour is the main ingredient in the frangipane. It gives the filling its characteristic almond flavor and soft texture. Make sure you use finely ground almond flour rather than coarsely chopped almonds.

Butter and granulated sugar create the creamy base of the frangipane. The butter adds richness, while the sugar sweetens the almond filling.

Egg binds the frangipane ingredients together and helps the filling set during baking. You'll also use some beaten egg to brush the pastry edges, giving them a golden finish.

Amaretto adds a subtle almond flavor that works beautifully with the cherries. You can replace it with almond extract or vanilla extract if you prefer not to use alcohol.

Fresh cherries are the star of the recipe. Choose ripe, sweet cherries and remove the pits before baking. I like to halve them so they're easier to arrange and distribute more evenly.

Sliced almonds add a little crunch and make the finished galette look attractive. They're optional, but I wouldn't leave them out if you enjoy almonds.

Fresh or frozen cherries: which should you use?

Fresh cherries are my first choice, especially when they're in season. Sweet cherries such as Bing or other dark red varieties work particularly well.

If fresh cherries aren't available, frozen cherries are a good alternative. Thaw them completely in the refrigerator and drain off the excess liquid before using them. Pat them dry with paper towels, too.

This is particularly important for a galette because excess moisture can make the pastry soggy. Frozen fruit often releases more liquid after thawing, so don't skip this step.

You can also use sour cherries, but keep in mind that they're more tart. You may want to add a little extra sugar to the filling, depending on your taste.

How to make the pastry

The pastry is a simple butter dough, and you don't need a food processor to make it.

Mix the flour, salt and powdered sugar in a bowl. Add the cold butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs. You should still see some small pieces of butter.

Add ice water a tablespoon at a time, mixing until the dough just comes together. You may not need all the water.

Shape the dough into a flat disc, wrap it and refrigerate for at least 30 minutes. This gives the butter time to firm up again and makes the dough easier to roll.

Don't skip the chilling time. Warm pastry is more likely to tear, stick to the counter or lose its shape when you fold the edges over the filling.

How to keep a cherry galette from getting soggy

A soggy bottom is one of the most common frustrations when baking a galette with juicy fruit. There are a few things you can do to prevent it.

• Drain the cherries well. If you're using frozen cherries, thaw and drain them completely. Pat fresh cherries dry if they've been washed just before baking.
• Use the frangipane layer. The almond filling helps absorb some of the fruit juices and creates a barrier between the cherries and pastry.
• Keep the pastry cold. If the dough becomes soft while you're assembling the galette, refrigerate it for 10-15 minutes before baking.
• Don't overload the center. Use the amount of fruit in the recipe and distribute it evenly. Too much filling can make the center difficult to bake through.
• Bake until the bottom is golden. Don't judge doneness by the top alone. The underside should be baked through and lightly browned, not pale and soft.

A good tip is to bake the galette on a preheated baking sheet. Place the baking sheet in the oven while it preheats, then carefully transfer the galette on its parchment paper to the hot sheet. The extra heat underneath helps the pastry bake more evenly.

How to fold a galette

Roll the chilled dough into a circle about 12 inches in diameter. It doesn't need to be perfectly round, but try to keep the thickness fairly even.

Transfer the dough, still on the parchment paper, to a baking sheet. Spread the frangipane over the center, leaving a border of about 2 inches around the edge.

Arrange the cherries over the almond filling. Fold the pastry border inward, working your way around the galette and overlapping the folds slightly.

Don't worry if the folds aren't perfectly even. That's what gives a galette its rustic appearance.

Brush the pastry edges with beaten egg and scatter sliced almonds over the top.

How do you know when a cherry galette is done?

The pastry should be golden brown, including underneath, and the cherry filling should be bubbling gently.

If the top looks done but the bottom is still pale, move the baking sheet to a lower oven rack for the final few minutes. A galette that comes out too early may have a soft center and a filling that hasn't thickened properly.

Once baked, let the galette cool for at least 15-20 minutes before slicing. The filling will settle as it cools, making it easier to cut neat wedges.

How to serve cherry galette

This cherry galette is delicious in several ways.

• For dessert, serve it slightly warm with a scoop of vanilla ice cream. The cold ice cream melts into the warm almond filling and cherry juices.
• You could also serve it with lightly sweetened whipped cream or a little warm vanilla sauce.
• If you're serving it with coffee, I think it needs very little extra. A dusting of powdered sugar and perhaps a spoonful of whipped cream are more than enough.

If you enjoy easy baking recipes, you might also like my Oreo Ganache Cake. It's another dessert that looks impressive without requiring complicated baking techniques.

Can you make cherry galette ahead of time?

You can prepare some of the components ahead.

The pastry dough can be made a day or two in advance and kept wrapped in the refrigerator. You can also prepare the frangipane and store it covered in the refrigerator until you're ready to assemble the galette.

I recommend assembling and baking the galette on the day you plan to serve it. Once the cherries sit on the pastry, they can start releasing moisture, so it's best not to leave the unbaked galette assembled for too long.

Leftover baked galette can be stored covered in the refrigerator for up to 3 days. Reheat individual slices in a 300°F oven until warmed through. The pastry won't be quite as crisp as when freshly baked, but reheating in the oven works much better than using a microwave.

Can you freeze cherry galette?

Yes. You can freeze the baked galette, either whole or in individual slices.

Let it cool completely first, then wrap it tightly or place slices in an airtight freezer-safe container. For the best quality, use within 2 months.

Thaw in the refrigerator and reheat in the oven before serving. The pastry may be slightly less crisp after freezing, but the flavor will still be delicious.

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