Almond and Sweet Cherry Galette
Pastry:
- ½ recipe All Butter, Really Flaky Pie Dough
- â…“ cup (30 grams) sliced, slivered, or coarsely chopped almonds, blanched if you can get them
- 1½ teaspoons all-purpose flour
- 3 tablespoons (40 grams) granulated sugar
- 1 tablespoon butter (warm it to room temperature if you will be mixing your filling by hand)
- ÂĽ teaspoon almond extract
- 1 large egg white 1 pound (455 grams) sweet cherries, any variety or a mix of varieties
- 1 large egg yolk
- 1 teaspoon water
- 1 tablespoon coarse sugar
- Confectioners’ sugar, for dusting
Instructions:
This lazy galette with a slick of almond frangipane keeps the cherries in place and might just have been dinner that night, along with some carrot sticks.
- The dough should be refrigerated for at least an hour before you use it in this recipe.
- Finely grind almonds and flour in a food processor. Mix in sugar, butter, and extract, then egg white. Blend until smooth. Cover, and chill until needed.
- Preheat your oven to 400 degrees. On a floured work surface, roll the dough out into a 12-inch round. Transfer to a baking sheet lined with parchment paper. Spread the almond filling evenly over the bottom of the galette dough, leaving a 2-inch border. Scatter the cherries on top. Fold the border over the filling, pleating the edge to make it fit; the center will be open. Whisk egg yolk with water, and brush crust with mixture. Sprinkle crust with coarse sugar.
- Bake the galette until the filling is puffed and the crust is golden brown, about 30 to 40 minutes, rotating the galette front to back halfway through for even browning. Cool, and serve dusted with powdered sugar.