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Fresh dark cherry galette with a homemade flaky crust, a layer of almond frangipane cream and plenty of fresh juicy cherries. A rustic tart that doesn’t need a pie dish or a top crust. It’s almost like eating a dessert pizza.
This hand shaped French dessert that is assembled by rolling out pastry dough into a large circle, covering the center with your favorite fruit, and then folding the edges of the dough inward overlapping the fruit. The galette is then baked on a flat baking sheet instead of inside a pie pan. Similar to my peach galette recipe, except this one has an extra layer of almond cream.
Key Ingredients & Test Notes
- Homemade Pie Crust: Make a double 9-inch pie crust, for a thick galette crust to support the weight of the fresh fruit. Add egg wash and sprinkle the crust with turbinado and/or sparkling sugar for a golden crunch.
- Almond Cream (Frangipane): Spread a thick layer of French almond cream onto the dough before topping with cherries. The frangipane will bake into a soft almond filling that soaks up juice from the cherries.
- Fresh Cherries: Fresh sweet or sour cherries of any variety that pitted and cut in half. Ripe cherries are pretty juicy, so I like to toss them with a bit of cornstarch to thicken any excess moisture.
- Test Note: To save time removing the pits, I suggest purchasing a cherry pitter.
- Citrus Zest: Toss the cherries in either lime, orange, or lemon zest for to brighten the almond filling.
How to Assemble a Cherry Galette
- Roll the dough out to a rough 10-12 inch circle. Leave a 2 inch border of plain dough and spread a thin layer of almond cream across the middle.
- Cover the almond cream with the sugar and lime coated cherries.
- Fold the edges of the dough over the filling, adding pleats as you go. Brush the crust with a light coating of egg wash and a sprinkle of coarse sugar.
- Freeze the galette for about 20 minutes to the firm the dough. Then, bake until the crust is golden, almond cream has puffed and the fruit is jammy.
Jenn’s Galette Tips
- Make your galette dough first the day ahead and refrigerate. Set it on the counter about 20 minutes before rolling out.
- Use a pastry brush coated with cold water wherever you have a seem to help the dough stick to itself.
- Swap cherries for blackberries, raspberries or blueberries.
- Freeze the assembled galette for about 20 minutes to firm the dough before baking. Cold pastry will hold its shape better in the hot oven. If it’s too soft the butter will start to leak out.
- Slice and serve warm salted honey ice cream or homemade peach ice cream.
Leftovers & Storage
Refrigerate: Once the galette has completely cooled, cut into slices. Place the slices in an airtight container and refrigerate for up to 5 days.
★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!
Almond Cherry Galette
Easy summer fruit galette made with fresh cherries and almond cream frangipane in a homemade flaky all butter pie crust.
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Ingredients
Galette Crust
- 1 Homemade All Butter Pie Dough
Almond Frangipane
- ½ batch French Almond Cream
Cherry Filling
- 700 grams fresh cherries , stem and pit removed, halved
- 50 grams granulated sugar
- 2 Tbsp cornstarch
- 3 Tbsp fresh lime zest, swap for lemon or orange zst
Egg Wash
- 1 large egg , lightly beaten
- 1 tsp milk
Topping
- turbinado and sparkling sugar, to sprinkle on pie crust before baking
- simple syrup or warm apricot jam
- chopped pistachios or almonds
Instructions
Homemade Pie Crust
- Make the dough for the galette crust following the recipe instructions. Shape into a disc, wrap in plastic wrap and refrigerate for a minimum of 1 hour.1 Homemade All Butter Pie Dough
Almond Cream
- Make a half batch of almond cream. Place in an airtight container and refrigerate until ready to use.½ batch French Almond Cream
- If I make the almond cream a day ahead it will get a bit firm with all the butter. Before assembling the galette, let it warm up to room temperature before spreading on the dough.
Cherry Filling
- Toss the cherry halves with the sugar, citrus zest, and cornstarch in a large bowl.700 grams fresh cherries , 50 grams granulated sugar, 2 Tbsp cornstarch, 3 Tbsp fresh lime zest
Assemble Galette
- Roll out the dough onto a lightly floured surface to a 10-12 inch circle. Transfer to a large baking sheet line with parchment paper.
- Leaving a 2-inch border of dough to fold over. Cover the center with an even layer of the almond cream.
- Spoon the cherries across the almond cream in an even layer. Discard any excess liquid at the bottom of the bowl.
- Next, fold the edges of the dough inward slightly overlapping the fruit. Create folds or pleats as you work your way around the galette. This will create an open center with a “pizza crust” look. Use cold water in the creases to seal the dough seams with your fingertips.
- Stir the egg and milk together in a small bowl with a fork to create an egg wash. Use a soft pastry brush to lightly coat the folds of the dough. Sprinkle the crust with sparkling or coarse sugar.1 large egg , 1 tsp milk, turbinado and sparkling sugar
- Transfer the galette to the freezer for 20 minutes to firm the dough before baking.
- Preheat a conventional oven to 375℉ (190℃). If using fan forced lower the temp by 25°.
- Place the pan on the lower middle rack and bake for 45-55 minutes until the crust is a nice golden brown, the almond cream has puffed around the cherries and the fruit looks jammy.
- Transfer to a wire rack to cool for 15 minutes. While the galette is still warm, take a pastry brush and paint a light coating of simple syrup or warm apricot jam across the cherries for a glossy finish.simple syrup or warm apricot jam, chopped pistachios or almonds
- Top with chopped almonds or pistachios. Serve warm with ice cream or creme fraiche.
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