Ingredients
Scale
- For the Crust:
- 1 ½ cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, cold and cubed
- ¼ cup ice water
- For the Filling:
- 4 cups fresh sweet cherries, pitted and halved
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon almond extract
- 1 tablespoon lemon juice
- For the Topping:
- 1 egg, beaten (for egg wash)
- 2 tablespoons sliced almonds
- 1 tablespoon turbinado sugar (coarse sugar)
Instructions
- Step 1: Prepare the Pastry Dough – In a large mixing bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining. Gradually drizzle in the ice water, one tablespoon at a time, tossing with a fork until the dough just begins to come together. Shape the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
- Step 2: Mix the Cherry Filling – While the dough chills, preheat your oven to 400°F (200°C). In a medium bowl, combine the pitted cherries, granulated sugar, cornstarch, almond extract, and lemon juice. Toss gently to ensure all the cherries are evenly coated. The cornstarch will help thicken the juices as the galette bakes, preventing the crust from becoming soggy.
- Step 3: Roll and Assemble – On a lightly floured surface, roll out the chilled dough into a 12-inch circle. It does not need to be a perfect circle; the rough edges add to the rustic charm. Transfer the dough to a parchment-lined baking sheet. Pile the cherry mixture into the center of the dough, leaving a 2-inch border around the edges. Gently fold the edges of the dough over the fruit, pleating it as you go to hold the filling in.
- Step 4: Add Finish and Bake – Brush the folded edges of the crust with the beaten egg wash. Sprinkle the sliced almonds and turbinado sugar over the crust and the exposed fruit. Bake for 35 to 40 minutes, or until the crust is deep golden brown and the cherry juices are bubbling. Remove from the oven and let the galette cool on the baking sheet for at least 15 minutes before slicing. This allows the filling to set properly.
- Cook Time: 1 hour 10 minutes