Description
A summery delight featuring a golden crust and a luscious filling of tart sour cherries drizzled with nutty almond cream.
Ingredients
Scale
- 1 ¼ cups (150g) All-purpose flour
- 2 tablespoons Granulated sugar
- ¼ teaspoon Salt
- 8 tablespoons (113g) Unsalted butter, cold and cubed
- 3 to 4 tablespoons Ice water
- ½ cup (50g) Almond flour
- 4 tablespoons (56g) Unsalted butter, softened
- ¼ cup (30g) Powdered sugar
- 1 large Egg, room temperature
- 1 teaspoon Vanilla extract
- ¼ teaspoon Almond extract (optional)
- 3 cups (about 450g) Fresh sour cherries, pitted
- ⅓ cup (65g) Granulated sugar
- 2 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1 Egg yolk mixed with 1 tablespoon water (for egg wash)
- 2 tablespoons Sliced almonds
- Turbinado sugar (for sprinkling)
Instructions
- Make the Dough: In a mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Add your ice water a tablespoon at a time, mixing until the dough just holds together. Shape the dough into a disk, wrap it in plastic, and refrigerate for about 60 minutes.
- Prepare the Almond Cream: In a bowl, beat together the softened butter and powdered sugar until creamy—about 2 minutes. Mix in the almond flour, egg, vanilla extract, and almond extract. Beat until smooth.
- Prepare the Cherry Filling: In a large bowl, toss the pitted sour cherries with granulated sugar, cornstarch, and lemon juice.
- Roll Out the Dough: After the dough has chilled, flour your surface and roll out the dough into a rough circle (about 12 inches in diameter). Transfer it to a parchment-lined baking sheet.
- Assemble the Galette: Spread the almond cream evenly over the rolled-out dough, leaving about a 2-inch border. Pile on the cherry filling. Fold the edges of the dough over the fruit, pleating it as you go.
- Egg Wash and Bake: Brush the exposed dough with the egg wash and sprinkle sliced almonds and turbinado sugar on top. Bake in a preheated oven at 375°F (190°C) for 30–35 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool and Serve: Allow your galette to cool for at least 15 minutes before slicing.
Notes
Serve this galette with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful treat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 100mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: galette, cherry dessert, almond cream, summer dessert, rustic pie