Rustic Cherry Vanilla Almond Galette (Printable View)

Cherries and vanilla mingle on a crisp almond crust, delivering a delightful free-form tart with a rustic charm.

# Needed Ingredients:

→ Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup almond flour
03 - 2 tablespoons granulated sugar
04 - 1/2 teaspoon fine sea salt
05 - 1/2 cup cold unsalted butter, cubed
06 - 3 to 4 tablespoons ice water

→ Filling

07 - 3 cups fresh sweet cherries, pitted and halved
08 - 1/3 cup granulated sugar
09 - 2 tablespoons cornstarch
10 - 1 tablespoon lemon juice
11 - 1 teaspoon vanilla extract
12 - 1/4 teaspoon almond extract (optional)

→ Assembly

13 - 1 egg, beaten (for egg wash)
14 - 2 tablespoons sliced almonds
15 - 1 tablespoon coarse sugar (such as turbinado), for sprinkling

# Directions:

01 - Whisk together all-purpose flour, almond flour, sugar, and salt in a large bowl. Cut in cold butter until the texture resembles coarse crumbs. Gradually add ice water, mixing just until the dough comes together. Shape into a disk, wrap, and refrigerate for 30 minutes.
02 - Set oven to 400°F. Line a baking sheet with parchment paper to prevent sticking.
03 - Mix pitted cherries, sugar, cornstarch, lemon juice, vanilla extract, and almond extract in a bowl. Toss lightly to coat evenly.
04 - On a lightly floured surface, roll chilled dough into a 12-inch circle. Transfer dough carefully to the prepared baking sheet.
05 - Spoon the cherry mixture onto the center of the dough, leaving a 2-inch border. Fold the edges of the dough over the filling, pleating as needed while leaving the center exposed.
06 - Brush the dough edges with beaten egg. Sprinkle sliced almonds and coarse sugar evenly over the crust.
07 - Bake for 35 to 40 minutes until the crust is golden brown and the filling is bubbling. Allow to cool for at least 20 minutes before slicing.

# Expert Hints:

01 -
  • The almond flour in the crust adds a subtle nuttiness that makes every bite taste more interesting than it has any right to.
  • You dont need a pie pan or perfect crimping skills, just a baking sheet and the willingness to fold dough however it wants to fall.
  • Fresh cherries release their juices into a glossy, jammy center that stays put when you slice, no soggy bottom in sight.
  • It looks like you spent all day baking, but youll be done in just over an hour, including chill time.
02 -
  • If your butter warms up while you're making the dough, stick the whole bowl in the fridge for 10 minutes, warm butter makes tough, greasy crust instead of flaky layers.
  • Don't skip the cornstarch or your filling will turn into cherry soup, I learned this the hard way when I thought I could get away with just sugar.
  • Let the galette cool before slicing, the filling needs time to set or it'll slide right off the crust onto your plate in a beautiful, messy puddle.
03 -
  • Freeze your butter for 15 minutes before you cut it into the flour, it makes the flakiest crust and gives you more time to work without it melting.
  • If your dough cracks when you fold it, don't panic, just patch it with a scrap and press gently, galettes forgive everything.
  • Use a pizza cutter to slice the galette, it glides through the crust without dragging the filling everywhere.
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