A little almond extract in the buttery crust, a layer of almond pastry filling to coat the bottom, and juuuuuicy red cherries to top.
Crust adapted from Mark Bittman’s Sweet Tart Crust recipe.
- 1 ¼ cup all-purpose flour, plus more for rolling
- ½ teaspoon salt
- 2 tablespoons sugar
- 10 tablespoons cold butter
- 1 egg yolk
- 3 or more tablespoons ice water
- 1 teaspoon almond extract
Almond Cherry Filling
- ¼ cup almond pastry filling or frangipane (optional, see Note)
- roughly 2 cups pitted cherries, chopped
- ¼ cup sugar
- 1 teaspoon almond extract
- 2 tablespoons cornstarch
- pinch of salt
- 1 tablespoon milk
- demerara sugar
- First, make your galette dough. You can do this in a food processor or by hand (see Note). Combine flour, sugar, and salt.
- Add butter, cut into chunks. Pulse several times in food processor or pinch butter and flour between your fingers until you have a mostly homogenized mixture with small chunks of butter still visible.
- Add egg yolk and pulse a couple times or manually work into the dough, then dump the mixture into a bowl and add 3 tablespoons of ice water and 1 teaspoon almond extract.
- Work the dough with your hands until it will form a ball. You can add more water if it won’t stick together, or more flour if it’s too wet.
- Mush the ball into a disc, then wrap in plastic wrap and chill in the fridge for at least 30 minutes. (Up to a couple of days.)
- Meanwhile, make your almond cherry filling. Mix chopped cherries, sugar, almond extract, cornstarch, and salt together in a bowl and refrigerate until crust is ready.
- Preheat oven to 400. Prepare a baking sheet with parchment paper or a silicone baking mat.
- Sprinkle some flour on a clean counter and rub a rolling pin down with floury hands. Place the galette dough disk on the counter and begin rolling out from the center. Add more flour as needed. Roll it out to about a 12-inch diameter. It doesn’t have to be perfect!
- Spread 1/4 cup of the almond pastry filling in the center, leaving about 2–3 inches on the outside bare.
- Using a slotted spoon or a big fork, scoop the cherry filling into the middle of the galette, leaving behind any extra liquid. Spread it evenly across the almond filling layer, again leaving 2–3 inches bare on the outside.
- Now, fold those bare edges over the cherry filling. Brush the crust with milk and sprinkle it with demerara (or regular) sugar.
- Bake for 30 minutes. Let cool for at least 15 minutes before serving.
- Slice and enjoy with vanilla ice cream or whipped cream!
- I found a can of almond pastry filling in the baking aisle with the pumpkin pie filling. Frangipane would also work well. I tried it with marzipan and I didn’t feel like it added as much flavor as the pastry filling, but you could try that if you wanted. You can also skip this layer altogether and it’ll be just fine.
- One of the keys of making pie/galette crust is that you want to touch it as little as possible because you don’t want the butter to melt or the gluten to develop, which happens when the dough is kneaded a lot (like bread dough).
Keywords: galette, pie, crust, dough, fruit, cherries, almond