Description
Flaky, buttery crust embraces tart cherries tossed in almond meal and lemon, then bakes to golden perfection. A smooth vanilla glaze adds sweet balance, creating a rustic pastry that’s bursting with summer flavor.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cubed and cold
- 3 tablespoons ice water
- 2 cups fresh cherries pitted and halved
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1/4 cup almond meal
- 1 teaspoon almond extract
- 1 egg beaten
- 1 tablespoon milk for egg wash
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk for glaze
Instructions
- In a bowl combine flour granulated sugar and salt then cut in butter until mixture resembles coarse crumbs
- Add ice water one tablespoon at a time stirring until dough just comes together
- Shape dough into a disc wrap in plastic wrap and chill for at least 30 minutes
- Preheat oven to 375°F
- In a separate bowl toss cherries granulated sugar lemon juice cornstarch almond meal and almond extract until evenly coated
- Roll dough on a lightly floured surface into a roughly 12-inch circle then transfer to a parchment-lined baking sheet
- Spoon cherry filling into the center leaving a 2-inch border then fold edges of dough over fruit pleating as needed to form a rustic edge
- Whisk egg and milk for egg wash then brush mixture over the crust
- Bake galette for 40 to 45 minutes or until crust is golden and filling is bubbly
- Let galette cool for 10 minutes then whisk powdered sugar vanilla extract and milk for glaze until smooth
- Drizzle glaze over warm galette slice and serve
Notes
- You can substitute frozen cherries but thaw and drain excess moisture first
- For extra crunch sprinkle sliced almonds on the filling before folding the crust
- Dough can be made a day ahead and kept refrigerated
- Serve with vanilla ice cream or whipped cream for extra indulgence