Cherry Galette with Frangipane and Almonds
A rustic French cherry galette with buttery homemade pastry, creamy almond frangipane and fresh cherries. Serve slightly warm with vanilla ice cream or whipped cream.
Equipment
- Mixing bowls
- Rolling Pin
- Baking sheet
- parchment paper
- Cherry pitter (optional)
- pastry brush
Ingredients
For the pastry
- 1¾ cups 9 ounces all-purpose flour
- ½ cup 4 ounces unsalted butter, cold and cubed
- Pinch of salt
- ½ cup 2 ounces powdered sugar
- 3-4 tablespoons ice-cold water
For the frangipane
- 3½ tablespoon 1¾ ounces unsalted butter, softened
- ¼ cup 1¾ ounces granulated sugar
- ½ cup 1¾ ounces finely ground almond flour
- 1 tablespoon all-purpose flour
- 0,5 beaten egg
- 1 tablespoon amaretto
For the filling and topping
- 14 ounces 400 g fresh sweet cherries , pitted and well drained
- Remaining beaten egg for brushing
- 2 tablespoon sliced almonds
- Powdered sugar for dusting
Instructions
- Make the pastry: In a mixing bowl, combine 1¾ cups 9 ounces all-purpose flour, a Pinch of salt and ½ cup 2 ounces powdered sugar. Add ½ cup 4 ounces unsalted butter, cold and cubed and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.
- Bring the dough together: Add 3-4 tablespoons ice-cold water one tablespoon at a time, mixing until the dough just comes together. You may not need all the water. Shape into a flat disc, wrap and refrigerate for at least 30 minutes.
- Prepare the frangipane: Beat 3½ tbsp 1¾ ounces unsalted butter, softened and ¼ cup 1¾ ounces granulated sugar together until creamy. Mix in ½ cup 1¾ ounces finely ground almond flour and 1 tbsp all-purpose flour. Add 0,5 beaten egg and 1 tbsp amaretto, and mix until smooth.
- Prepare the cherries: Pit 14 ounces 400 g fresh sweet cherries and drain them well. If they are particularly juicy, pat them dry with paper towels. Preheat the oven to 350°F.
- Roll out the dough: Place the chilled dough on a lightly floured piece of parchment paper. Roll it into a circle about 12 inches in diameter and approximately ⅛ inch thick. Transfer the parchment and dough to a baking sheet.
- Add the frangipane: Spread the almond filling over the center of the dough, leaving a 2-inch border around the edges.
- Add the cherries: Arrange the pitted cherries over the frangipane, distributing them evenly.
- Fold the edges: Fold the pastry edges inward over the outer edge of the filling, overlapping the folds as you work around the galette.
- Finish the galette: Brush the pastry edges with the Remaining beaten egg. Sprinkle 2 tbsp sliced almonds over the top.
- Bake: Bake for about 40 minutes, or until the pastry is golden brown and the filling is bubbling. Check that the bottom is baked through and not pale or soggy.
- Cool and serve: Let the cherry galette cool for at least 15–20 minutes before slicing. Dust with Powdered sugar and serve slightly warm.
Notes
- Using frozen cherries: Thaw completely, drain well and pat dry before adding them to the galette. Excess moisture can make the pastry soggy.
- Make ahead: The pastry and frangipane can both be prepared a day ahead. Keep them refrigerated and assemble the galette shortly before baking.