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Rustic Fresh Cherry Almond Galette

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A rustic galette featuring juicy fresh cherries and toasted almonds wrapped in a flaky, buttery crust with a hint of almond extract. Quick and easy to make, perfect for any occasion.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour, sifted
  • 1 tablespoon granulated sugar (for crust)
  • 1/4 teaspoon salt
  • 8 tablespoons (113g) cold unsalted butter, cut into small cubes
  • 3–4 tablespoons ice water
  • 1/2 teaspoon almond extract (optional)
  • 1/4 cup (25g) sliced almonds (folded into dough)
  • 3 cups (about 450g) fresh sweet cherries, pitted and halved
  • 1/3 cup (65g) granulated sugar (for filling)
  • 1 tablespoon all-purpose flour (for filling)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon almond extract (for filling)
  • 1 large egg beaten with 1 tablespoon water (egg wash)
  • 2 tablespoons sliced almonds (for topping)
  • 1 tablespoon coarse sugar (for topping)

Instructions

  1. In a large bowl, whisk together flour, sugar, and salt. Add cold butter cubes and cut into flour mixture using a pastry cutter or fingers until coarse crumbs with pea-sized pieces form. If using a food processor, pulse a few times without overworking.
  2. Stir in sliced almonds and almond extract. Gradually add 3 tablespoons ice water, mixing gently with a fork until dough just comes together. Add more water if needed, but do not overwork.
  3. Shape dough into a 1-inch thick disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. In a medium bowl, toss cherries with sugar, flour, lemon juice, and almond extract. Let sit while dough chills.
  5. On a lightly floured surface, roll chilled dough into a roughly 12-inch circle. Transfer to a parchment-lined baking sheet.
  6. Pile cherry filling in the center, leaving a 2-inch border. Fold edges up over cherries, pleating to create a rustic edge.
  7. Brush crust edges with egg wash. Sprinkle sliced almonds and coarse sugar on top.
  8. Bake at 375°F (190°C) for 40-45 minutes until crust is golden and filling bubbles, rotating halfway through.
  9. Let galette cool on baking sheet for at least 15 minutes before slicing.

Notes

Keep butter cold to ensure flakiness. Do not overwork dough to avoid toughness. Toss cherries with flour to prevent soggy crust. Tent galette with foil if crust edges brown too quickly. Dough can be made up to 2 days ahead and refrigerated. Frozen cherries can be used if thawed and drained well.

Nutrition

Keywords: cherry galette, almond galette, rustic galette, flaky crust, fresh cherries, easy dessert, summer dessert

Find it online: https://avabake.com/rustic-fresh-cherry-almond-galette-recipe-easy-homemade-flaky-crust/