Dessertsbluejeanchef
Cherry Galette with Almond Pastry Crust
This recipe for rustic cherry galette with almond pastry is easy to make and delicious for dessert with ice cream or whipped cream.
👥 6 Servings⏱️ Prep & Cook: 1h 55m⏳ Prep: 20 min🔥 Cook: 35 min👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- food processor
- oven
- pan
📝 Preparation Steps
1
Freeze the butter cubes for ⏱️ 15 minutes before starting.
2
Place the almonds in the bowl of a food processor and pulse a few times until coarsely chopped. Add the flour, sugar, and salt to the food processor bowl. Add the semi-frozen butter cubes and pulse together with the flour until the butter chunks in the flour are about the size of peas. Add the lemon juice and 4 tablespoons of water, drizzling over the flour as evenly as you can, and pulse the mixture again to get the dough to come together. You may need to add more water to get to this stage. (Alternatively, you can mix by hand using a pastry cutter or your fingers to cut the butter into the mixture until it resembles coarse crumbles. Then mix in the lemon juice and enough water to bring the dough together.)
sugar1 tablespoon¼ cup sugarTurbinado sugar
3
Transfer the dough to a counter dusted with flour and shape the dough into a disk. Wrap the dough in plastic wrap and refrigerate for at least thirty minutes before using. You can also do this step a day ahead of time.
4
When you’re ready to assemble the galette, let the pastry sit out on the counter for ⏱️ 5 minutes just to soften slightly.
5
Pre-heat the oven to 425°F.
6
Roll the pastry out into an 11-inch circle about ¼-inch thick. Transfer the circle to a sheet pan lined with parchment paper.
7
In a medium bowl, combine the pitted cherries, sugar, cornstarch and orange zest. Immediately place the fruit in the middle of the pastry circle, leaving a 2 to 3-inch border around the edge of the circle. Fold the edges of the pastry up around the cherry filling, pressing the pasty slightly so it stays in place. The center of the cherries should still be exposed.
sugar1 tablespoon¼ cup sugarTurbinado sugarcornstarch2 tablespoons
8
Brush the pastry with the egg wash and sprinkle with a little turbinado or sanding sugar.
egg (beaten)1sugar1 tablespoon¼ cup sugarTurbinado sugar
9
Bake at 425°F for about ⏱️ 35 minutes, until the pastry is nicely browned, and the cherries are bubbling.
10
Let cool for at least ⏱️ 20 minutes before serving. Serve warm or room temperature with vanilla ice cream or whipped cream. Garnish with toasted almonds if desired.
Nutrition Facts
calories
529 kcal
fat Content
36 g
serving Size
1 of 6 slices
fiber Content
4 g
sugar Content
21 g
sodium Content
210 mg
protein Content
7 g
trans Fat Content
1 g
cholesterol Content
109 mg
carbohydrate Content
48 g
saturated Fat Content
20 g
unsaturated Fat Content
14 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...