Almond Cherry Galette
Easy summer fruit galette made with fresh cherries and almond cream frangipane in a homemade flaky all butter pie crust.
Servings: 1 12-inch galette
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.