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Cherry Galette with Almond Cream

This flakey and buttery pastry crust is filled with cinnamon-spiced cherries and a layer of sweet almond cream. It bakes up to a wonderfully nutty and fruity galette and takes hardly any time to make at all, perfect for a cherry-season-staple!

Course Dessert
Keyword cherry galette
Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Servings 12 people
Calories 190 kcal

Ingredients

Cherry Almond Filling

  • 1/4 cup almond meal
  • 2 tablespoons unsalted butter room temperature
  • 3 tablespoons sugar
  • 2 tablespoon honey
  • 1 large egg room temperature
  • 1/2 teaspoon vanilla extract
  • 14 oz cherries pitted and halved
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon

Crust

  • 1 1/2 cups flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 6 tablespoons butter cold and hard
  • 3 - 5 tablespoons ice water
  • 1 whole egg whisked with 1 teaspoon water for egg wash

Instructions

  1. For the crust, ​m​ix together the flour, sugar, salt, and ​cinnamon​ in a large bowl​ until combined. ​Grate the butter in the largest hole setting of your grater above the bowl, stopping to stir and coat the butter bits in the flour mixture every few minutes.
  2. Pinch the mixture together with your fingertips until it resembles the texture of damp sand. Add the water, a tablespoon at a time, mixing it with a fork, until the dough just holds together when you squeeze a fistful of it in your hand. Pat it into a rough circle shape, cover, and refrigerate for 30 minutes.

  3. For the filling, beat together the butter, almond meal, 1 tablespoon of the sugar, 1 tablespoon of the honey, the egg, and 1/4 teaspoon of the vanilla extract until pale and fluffy, about 3 - 5 minutes at medium speed. Set aside. In a medium bowl, toss together the cherries, remaining 2 tablespoons sugar, 1 tablespoon honey, 1/4 teaspoon vanilla extract, and cinnamon until the cherries are coated in the mixture.

  4. Preheat the oven to 375 degrees Fahrenheit. Roll the dough out onto a lightly floured surface until it is about 13 inches in diameter. Transfer to a lipped baking sheet lined with parchment paper.
  5. Spread the almond paste filling in a thin layer across the center, leaving an empty 2-inch border around the edges of the crust. Arrange the cherries, cut side down, in concentric circles on top of the almond filling. Fold the empty crust edge over the filling, and brush the exposed folded crust with the egg wash.
  6. Bake in the oven until the crust is golden and the cherries have wrinkled slightly, about 40 to 45 minutes. Remove from the oven and allow to cool for 15 minutes before slicing and serving.