Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cubed
- ¼ cup ice water
- 4 cups fresh sweet cherries, pitted and halved
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon almond extract
- 1 tablespoon lemon juice
- 1 egg (for egg wash)
- 2 tablespoons sliced almonds
- 1 tablespoon coarse sparkling sugar (optional)
Instructions
- In a large mixing bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining. Gradually drizzle in the ice water, one tablespoon at a time, mixing with a fork until the dough just begins to hold together. Turn the dough onto a lightly floured surface, form it into a flat disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- While the dough chills, prepare your fruit. In a medium bowl, combine the halved cherries, granulated sugar, cornstarch, almond extract, and lemon juice. Toss the mixture gently to ensure the cherries are evenly coated. The cornstarch will act as a thickener for the juices as the galette bakes, preventing a soggy bottom. Let the mixture sit for about 10 minutes so the flavors can meld together.
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. On a floured surface, roll the chilled dough into a 12-inch circle. It doesn’t need to be perfect! Carefully transfer the dough to the prepared baking sheet. Mound the cherry mixture in the center of the dough, leaving a 2-inch border around the edges. Fold the edges of the dough up and over the cherries, pleating the crust as you go to create a rustic border.
- Beat the egg with a teaspoon of water to create an egg wash. Lightly brush the folded edges of the crust with the egg wash. Sprinkle the sliced almonds over the exposed cherry center and the crust. For extra crunch, sprinkle the coarse sparkling sugar over the dough edges. Bake for 35 to 40 minutes, or until the crust is a deep golden brown and the cherry juices are bubbling. Allow the galette to cool on the baking sheet for at least 15 minutes before slicing.
- Cook Time: 70 minutes