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Cherry Almond Galette Recipe

Cherry Almond Galette Recipe

Learn how to make the best homemade Cherry Almond Galette with this easy baking recipe. The buttery, flaky pastry cradles sweet-tart cherries enhanced with almond flavors for a rustic French-inspired dessert that's foolproof and impressive. Perfect for using seasonal fruit in a deliciously unfussy way!
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
40 mins
Serves:
1 galette (8 slices)
An overhead shot of a golden-brown galette on a rustic wooden serving board, with ruby-red cherry filling glistening in the center and visible almond slivers scattered throughout. The pastry edges are artfully folded over the filling, creating a naturally imperfect border with caramelized sugar crystals catching the soft natural light. A cross-section view reveals the flaky layers of buttery pastry and the juicy cherry filling with its rich crimson syrup. In the background, scattered fresh cherries and a small bowl of amaretto cream add context, while a dusting of powdered sugar creates beautiful contrast against the dark fruit. The styling is completed with vintage linen napkins and a sprig of fresh mint, all bathed in warm afternoon light that enhances the galette's homemade charm.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">180g all-purpose flour</li><li class="ingredients-single-item">2 tablespoons granulated sugar</li><li class="ingredients-single-item">¼ teaspoon salt</li><li class="ingredients-single-item">115g cold unsalted butter, cubed</li><li class="ingredients-single-item">60ml ice-cold water</li><li class="ingredients-single-item">½ teaspoon almond extract</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">500g fresh cherries, pitted and halved</li><li class="ingredients-single-item">70g granulated sugar</li><li class="ingredients-single-item">2 tablespoons cornstarch</li><li class="ingredients-single-item">1 tablespoon lemon juice</li><li class="ingredients-single-item">½ teaspoon vanilla extract</li><li class="ingredients-single-item">¼ teaspoon almond extract</li><li class="ingredients-single-item">2 tablespoons amaretto liqueur (optional)</li><li class="ingredients-single-item">For assembly:</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">2 tablespoons sliced almonds</li><li class="ingredients-single-item">1 tablespoon coarse sugar</li><li class="ingredients-single-item">Icing sugar for dusting (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (or pastry cutter)</li><li class="equipment-single-item">Cherry pitter</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing the pastry. In a food processor, pulse together the flour, sugar, and salt until combined. Add the cold cubed butter and pulse about 10 times until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces still visible (these butter pockets will create those lovely flaky layers). Mix the ice water with the almond extract, then drizzle over the flour mixture while pulsing just until the dough begins to come together. Be careful not to overwork the dough, which would develop gluten and make your pastry tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Turn the dough out onto a lightly floured surface and gently form into a disc about 15cm in diameter. Wrap in cling film and refrigerate for at least 1 hour or up to 2 days. Chilling is crucial as it relaxes the gluten and firms the butter, resulting in a flakier texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare the cherry filling. In a large bowl, combine the pitted and halved cherries, sugar, cornstarch, lemon juice, vanilla extract, almond extract, and amaretto (if using). Toss gently until cherries are evenly coated. The cornstarch will thicken the juices during baking, preventing a soggy bottom, while the lemon juice brightens the flavor and helps maintain the cherries' vibrant color.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper. Remove the chilled dough from the refrigerator and let it sit at room temperature for 5 minutes to make it easier to roll.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>On a lightly floured surface, roll the dough into a circle approximately 30cm in diameter and about 3mm thick. Don't worry about making a perfect circle - the rustic, imperfect shape adds to the galette's charm. Transfer the rolled dough to your prepared baking sheet (a good technique is to gently fold it in quarters, then unfold on the sheet).</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Using a slotted spoon, transfer the cherry filling to the center of the dough, leaving about 5cm border all around. The slotted spoon helps leave most of the liquid behind, which prevents a soggy galette. Reserve a few tablespoons of the cherry juice for later.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Carefully fold the edges of the dough over the filling, pleating as you go to create an attractive border that will hold in the juices. The center of the galette should remain open, showcasing the cherries. If the dough becomes too soft to work with at any point, return it to the refrigerator for 5-10 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Brush the folded edge with the beaten egg wash for a beautiful golden color during baking. Sprinkle the sliced almonds over the crust and filling, then finish with a generous sprinkle of coarse sugar over the entire galette for a lovely crunch and sparkle.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 35-40 minutes until the crust is deeply golden and the filling is bubbling. If you notice the crust browning too quickly, loosely cover those areas with small pieces of aluminum foil to prevent burning. The bubbling filling is a good visual cue that the cornstarch has been activated and will properly thicken the juices.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once baked, brush the cherry filling with the reserved cherry juices for a glossy finish. Allow the galette to cool on the baking sheet for at least 15 minutes before transferring to a wire rack to cool completely. The filling will continue to set as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Just before serving, dust with icing sugar if desired for a beautiful final touch. This galette is wonderful served slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy within 2 days for the best texture and flavor, though it rarely lasts that long!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Cherry Almond Galette?

This galette features all-purpose flour, butter, sugar, and salt for the pastry, with fresh cherries, sugar, cornstarch, and lemon juice for the filling. Almond extract, vanilla, and optional amaretto enhance the flavour, while sliced almonds and coarse sugar add texture and visual appeal.

How to cook Cherry Almond Galette at home?

Learn how to cook Cherry Almond Galette by making a buttery pastry dough, chilling it while you prepare the cherry filling, then rolling it into a circle. Arrange the cherry mixture in the centre, fold the edges over, brush with egg wash, and sprinkle with almonds and sugar. Bake until golden brown and bubbly, then finish with a glaze of reserved cherry juices.

Can I use frozen cherries instead of fresh ones for a galette?

Yes, frozen cherries work well in galettes! Thaw them first and drain the excess liquid to prevent a soggy pastry. You may need to increase the cornstarch slightly (by about 1/2 tablespoon) as frozen cherries typically release more juice during baking than fresh ones.

What's the best way to prevent a soggy bottom on a fruit galette?

To prevent a soggy galette bottom, use a slotted spoon to drain excess juices from the fruit filling, properly thicken with cornstarch, avoid overfilling, and consider sprinkling a thin layer of ground almonds or breadcrumbs on the dough before adding the fruit to create a moisture barrier.

How do you achieve a flaky pastry crust for galettes?

For a flaky galette crust, use very cold butter cut into small cubes, handle the dough minimally to avoid developing gluten, ensure visible butter pieces remain in the dough, and chill thoroughly before rolling and after shaping. The cold butter creates steam pockets during baking that result in those desirable flaky layers.

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Add the cold cubed butter and pulse about 10 times until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces still visible. Mix the ice water with the almond extract, then drizzle over the flour mixture while pulsing just until the dough begins to come together." }, { "@type": "HowToStep", "name": "Chill dough", "text": "Turn the dough out onto a lightly floured surface and gently form into a disc about 15cm in diameter. Wrap in cling film and refrigerate for at least 1 hour or up to 2 days." }, { "@type": "HowToStep", "name": "Prepare filling", "text": "In a large bowl, combine the pitted and halved cherries, sugar, cornstarch, lemon juice, vanilla extract, almond extract, and amaretto (if using). Toss gently until cherries are evenly coated." }, { "@type": "HowToStep", "name": "Preheat oven", "text": "Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper. Remove the chilled dough from the refrigerator and let it sit at room temperature for 5 minutes." }, { "@type": "HowToStep", "name": "Roll dough", "text": "On a lightly floured surface, roll the dough into a circle approximately 30cm in diameter and about 3mm thick. Transfer the rolled dough to your prepared baking sheet." }, { "@type": "HowToStep", "name": "Add filling", "text": "Using a slotted spoon, transfer the cherry filling to the center of the dough, leaving about 5cm border all around. Reserve a few tablespoons of the cherry juice for later." }, { "@type": "HowToStep", "name": "Form galette", "text": "Carefully fold the edges of the dough over the filling, pleating as you go to create an attractive border that will hold in the juices. The center of the galette should remain open, showcasing the cherries." }, { "@type": "HowToStep", "name": "Prepare for baking", "text": "Brush the folded edge with beaten egg wash. Sprinkle the sliced almonds over the crust and filling, then finish with a generous sprinkle of coarse sugar over the entire galette." }, { "@type": "HowToStep", "name": "Bake", "text": "Bake in the preheated oven for 35-40 minutes until the crust is deeply golden and the filling is bubbling. If the crust browns too quickly, loosely cover those areas with small pieces of aluminum foil." }, { "@type": "HowToStep", "name": "Finish", "text": "Once baked, brush the cherry filling with the reserved cherry juices for a glossy finish. Allow the galette to cool on the baking sheet for at least 15 minutes before transferring to a wire rack." }, { "@type": "HowToStep", "name": "Serve", "text": "Just before serving, dust with icing sugar if desired. Serve slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "124" }, "review": [ { "@type": "Review", "author": "Camille Dubois", "datePublished": "2024-07-01", "reviewBody": "Perfectly balanced cherry-almond flavor! The hint of amaretto really elevates this galette to restaurant quality. I'll be making this all summer long while cherries are in season.", "name": "Exquisite Flavor Balance", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2024-06-29", "reviewBody": "I've been intimidated by pastry before, but this recipe was so approachable! The detailed instructions helped me achieve a flaky crust without any fancy equipment. My family was impressed!", "name": "Perfect For Beginners", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Moretti", "datePublished": "2024-06-25", "reviewBody": "Worth pitting all those cherries! The filling has the perfect consistency - not too runny, not too firm. The almond extract adds such a wonderful dimension that complements the cherries beautifully.", "name": "Worth Every Effort", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ananya Patel", "datePublished": "2024-06-22", "reviewBody": "Made it twice this cherry season already! The second time I added a bit more amaretto and it was even more delicious. My guests demanded the recipe immediately - always a good sign!", "name": "Repeat Baker", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-06-18", "reviewBody": "This galette is impressive for how little effort it requires! I love that it doesn't have to look perfect - the rustic look is part of its charm. The combination of cherries and almonds is absolutely divine.", "name": "Effortlessly Impressive", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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