Indulge in the delicious flavors of this cherry almond galette for two, showcasing plump fresh cherries, velvety almond cream, and a delightfully flaky all-butter 6-inch pie crust. This delectable summer dessert is ideal for your backyard BBQ, picnic, or any festive summer celebration!
Prep Time20 minutesmins
Cook Time40 minutesmins
Chill1 hourhr
Total Time2 hourshrs
Course: Dessert
Cuisine: American
Keyword: Almond, Cherry, Galette, Small Batch, Summer Dessert
sliced almonds optional; for topping crust + garnish
Cherry Filling
8ounces (1 cup)fresh cherries, pitted and halvedor half whole and half halved
1teaspoonlemon juice
2teaspoonsgranulated sugar
2teaspoonsall-purpose flour
Instructions
Almond Cream
In a small saucepan set over medium heat, add the cream, sugar and cornstarch. Whisk thoroughly until the cornstarch is incorporated and dissolved.
3/4 cup heavy cream, 1 tablespoon granulated sugar, 2 teaspoons corn starch
Cook the cream until it thickens and bubbles slightly - about 3 to 5 minutes. Remove the pan from the heat and add the almond extract and butter. Stir until the butter has melted.
Transfer the cream to a small bowl and cover with plastic wrap with the plastic set directly on top of the cream. This keeps a skin from forming. Set aside to cool until ready to use.
The cream can also be made ahead of time and refrigerated until ready to use.
Pie Crust
Note -The butter needs to be cold. Before you begin making the dough, cut the butter into cubes, and place in the freezer for about 10 to 15 minutes ahead of time.
In a medium mixing bowl, whisk together the flour, sugar, and salt. Add the butter cubes to the flour and press the butter cubes into small flat, flaky discs (about the size of a nickel) - making sure they are all coated with flour.
1 cup all-purpose flour, 2 teaspoons granulated sugar, 1/2 teaspoon salt, 6 tablespoons unsalted butter, cold and cut into cubes
Fill a small liquid measuring cup with ice water - as long as you have at least 1/2 cup of water. Make a well in the center of the flour and add the vinegar and 2 tablespoons of ice water to the well. Using a fork or spatula, stir the flour around the water, and continue to add water 1 tablespoon at a time until you start to get larger clumps of dough. To check if you have added enough water, grab some of the dough in your hand and squeeze it. If it sticks together without crumbling apart, you have added enough water. If it still crumbles apart, add another tablespoon of water, and check again. Note - The dough is supposed to be rough and not overly moist. Adding too much water will likely result in a tough dough. So will overmixing the dough. Work the dough gently when mixing in the water.
2 to 4 tablespoons ice water, 1/4 teaspoon apple cider vinegar
Note - Weather and humidity can impact how much water is needed to bring the dough together. You may find that you need more water than the recipe states.
Pour the dough onto a sheet of plastic wrap and form into a ball, then flatten into a small disc. Wrap tightly and refrigerate for at least 1 hour.
Cherry Filling
In a small bowl, mix the prepared cherries, lemon juice, sugar and flour until the cherries are covered. Set aside.
Baking the Galette - Preheat the oven to 375F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
Remove the cooled dough from refrigerator and allow to come to room temperature for at least 15 minutes. Lightly flour your work surface. Roll the dough into a rough 8-inch circle. Transfer the dough to the prepared baking sheet.
Top the dough with almond cream - leaving about a 2-inch border of dough. Next, pile the prepared cherries on top of the almond cream.
Fold up the edges of the dough around the cherries. The cherries will not be fully covered by dough - which is what we want.
Brush the edges of the dough with the beaten egg, then sprinkle with the coarse sugar and the slivered almonds, if using.
1 large egg, beaten, turbinado sugar, sliced almonds
Bake the galette for 35 to 40 minutes, or until the crust is a golden brown. Let cool before serving. Top with more slivered almonds and a dusting of powdered sugar and enjoy!
Notes
Serving Size - This recipe is intended to be a small batch. However, you can double the recipe to make a larger galette.
Gluten Free Version - You can use my gluten free pie dough to make the galette gluten free!
Freezing The Dough - You can freeze the pie dough for up to 3 months. Cover in plastic wrap, then slip into a ziploc bag. Thaw in the refrigerator.
Freezing A Raw Galette - I don't recommend freezing a raw, prepared galette. The cherries will release too much liquid when thawed and the crust will not bake flaky.
Storing Leftovers - The galette can be stored covered at room temperature for 6 to 8 hours. Beyond that, I recommend refrigerating.
Freezing Leftovers - You can wrap leftovers in plastic wrap and slip into a ziploc bag to freeze. Thaw in the refrigerator. I recommend re-heating in the oven to get the crust flaky and the cherries to warm.