Stovetop & Oven

Cherry Galette

Name: Cherry Galette with Almond Pastry Crust
Prep time: 20 min
Cook time: 35 min
Total time: 115 min
Ingredients: ½ cup sliced almonds (toasted); 1 ¼ cups all-purpose flour; 1 tablespoon sugar; ½ teaspoon salt; 8 ounces chilled unsalted butter (cut into cubes); ½ teaspoon lemon juice; 4 to 6 tablespoon ice water as needed; 3 ½ cups pitted sweet cherries (fresh or frozen); ¼ cup sugar; 2 tablespoons cornstarch; Zest from 1 orange; 1 egg (beaten); Turbinado sugar

This recipe for rustic cherry galette with almond pastry is easy to make and delicious for dessert with ice cream or whipped cream.

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A cherry galette on a white plate with a knife resting on it and a piece cut out. The piece on a second white plate with a fork.

Cherry Galette with Almond Pastry Crust

If you’re wondering… a galette is basically a French-inspired free form pastry tart or cake. It’s the very easiest of tarts to make because you just fold the pastry up around the filling and send it to the oven. No fuss, no muss. This sweet cherry galette is even easier than most because it calls for frozen, pitted sweet cherries so there’s no peeling, pitting, chopping, nothing! The crust is made with almonds, whose flavor compliments cherries so well. If you’re looking for a dessert that is unpretentious, easy to make and yet as delicious as something from a bakery… you’ve found your recipe!

six images showing how to make the pastry for cherry galette in a food processor.

Making the Almond Pastry Crust

The easiest way to make the almond pastry crust is with a food processor or chopper. Start by chopping up some toasted almonds. Add the dry ingredients and buzz it around. Then, add some very well-chilled butter cubes (you can freeze them for 10 – 15 minutes) and pulse the chopper until the butter is about the size of peas. Add lemon juice and water and pulse again until the pastry comes together when you squeeze it. Shape it into a disk, wrap with plastic wrap and refrigerate for at least an hour. You can even make this pastry a day ahead of time. Of course, you can also do the above in a bowl with your hands, pinching the chilled (but not frozen) butter into the flour with your fingers.

Pastry rolled out onto a piece of parchment paper with a pink rolling pin and a flour dusting wand on a marble counter.

Tips for Rolling out the Pastry

The most important thing to remember whenever you need to roll out pastry is to start with pastry that has rested for at least an hour. Once it is out of the refrigerator, let it sit for another ten minutes so that it warms up just a little. That will make it easier to roll. Lightly flour your surface when you roll out the dough so that the dough doesn’t stick. Try to add only as much flour as you need. For this recipe, it’s helpful to roll the pastry out onto a piece of parchment because then you can pick the pastry up and transfer it to the sheet pan very easily. Start rolling from the center out toward the edges and rotate the pastry every few rolls to keep it even and in a relatively round shape. Rotating it will also help prevent it from sticking to the counter (or paper).

Hands squeezing orange juice into a bowl with frozen cherries, orange zest, and sugar, with a blue and white windowpane towel near by.

Cherry Galette Filling

The filling for this cherry galette is very easy. Just combine the cherries, orange zest, orange juice, sugar and a little cornstarch in a bowl and transfer that to the center of the rolled out pastry crust.

Four images showing how to fold the pastry around the filling for a cherry galette.

How to Fold the Pastry for a Galette

Folding the pastry up around the filling is what makes a galette, a galette. It couldn’t be easier. Just start at any point and fold the side of the pastry up. Fold the piece next to your starting point up on top of the pastry and press to seal it. Repeat all the way around the crust until you’ve created the tart, leaving a hole of filling exposed in the center. Try your best not to tear the crust as you fold it. If there is a tear, some of the tart juices will escape onto the baking tray. It’s not a big deal if this happens as long as you use a baking tray that has a lip all the way around. The juice may burn and smoke a little on your tray, but it won’t hurt the tart.

A piece of cherry galette and a scoop of vanilla ice cream on a white plate with a fork and a purple napkin. The rest of the tart in the background with a knife.

Serving the Galette

There’s not much I need to tell you here – I trust you know what to do! Add a scoop of ice cream or a dollop of whipped cream and serve warm. If you have leftover tart, cover it and store at room temperature, enjoying it within two days.

A cherry galette with almond pastry crust is a simple yet impressive dessert that’s perfect for showcasing one of my favorite summer fruit. With a flaky and nutty crust and a sweet and tangy filling, this galette will definitely impress at any gathering. Just remember to keep the dough cold, don’t worry about imperfections, and enjoy the delicious results.

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Cherry Galette with Almond Pastry Crust

Nutrition Info Print Recipe

Prep Time: 20 m
Cook Time: 35 m
Resting Time: 1 h
Total Time: 1 h 55 m
Servings:
6
people

Ingredients

Almond Pastry Dough:

½ cup sliced almonds toasted
1 ¼ cups all-purpose flour
1 tablespoon sugar
½ teaspoon salt
8 ounces chilled unsalted butter cut into cubes
½ teaspoon lemon juice
4 to 6 tablespoon ice water as needed

Cherry Filling:

3 ½ cups pitted sweet cherries fresh or frozen
¼ cup sugar
2 tablespoons cornstarch
Zest from 1 orange
1 egg beaten
Turbinado sugar

Instructions

Freeze the butter cubes for 15 minutes before starting.
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.)
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.
When you’re ready to assemble the galette, let the pastry sit out on the counter for 5 minutes just to soften slightly.
Pre-heat the oven to 425°F.
Roll the pastry out into an 11-inch circle about ¼-inch thick. Transfer the circle to a sheet pan lined with parchment paper.
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.
Brush the pastry with the egg wash and sprinkle with a little turbinado or sanding sugar.
Bake at 425°F for about 35 minutes, until the pastry is nicely browned, and the cherries are bubbling.
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.

Enjoy,

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