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Perfect Sour Cherry Galette Recipe with Almond Cream

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A rustic yet elegant dessert featuring a flaky buttery crust, nutty almond cream, and juicy sour cherries. Perfect for seasonal gatherings and easy to make with simple ingredients.

Ingredients

  • All-purpose flour – 1 ¼ cups (150g)
  • Granulated sugar – 2 tablespoons
  • Salt – ¼ teaspoon
  • Unsalted butter – 8 tablespoons (113g), cold and cubed
  • Ice water – 3 to 4 tablespoons
  • Almond flour – ½ cup (50g)
  • Unsalted butter – 4 tablespoons (56g), softened
  • Powdered sugar – ¼ cup (30g)
  • Egg – 1 large, room temperature
  • Vanilla extract – 1 teaspoon
  • Almond extract – ¼ teaspoon (optional)
  • Fresh sour cherries – 3 cups (about 450g), pitted
  • Granulated sugar – ⅓ cup (65g)
  • Cornstarch – 2 tablespoons
  • Lemon juice – 1 tablespoon
  • Egg wash – 1 egg yolk mixed with 1 tablespoon water
  • Sliced almonds – 2 tablespoons
  • Turbinado sugar – for sprinkling

Instructions

  1. Make the Dough: In a large bowl, whisk together 1 ¼ cups all-purpose flour, 2 tablespoons sugar, and ¼ teaspoon salt. Add 8 tablespoons cold, cubed unsalted butter. Use a pastry cutter or food processor to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits. Gradually add 3 to 4 tablespoons ice water, mixing gently until dough starts to come together. Don’t overwork it. Form into a disk, wrap in plastic, and chill for at least 30 minutes (up to 2 hour…
  2. Prepare the Almond Cream: While dough chills, beat 4 tablespoons softened butter with ¼ cup powdered sugar until creamy. Mix in ½ cup almond flour, 1 large egg, 1 teaspoon vanilla extract, and ¼ teaspoon almond extract if using. Set aside.
  3. Prepare the Cherry Filling: In a bowl, combine 3 cups pitted sour cherries, ⅓ cup granulated sugar, 2 tablespoons cornstarch, and 1 tablespoon lemon juice. Toss gently to coat cherries evenly.
  4. Roll Out the Dough: Lightly flour your work surface and rolling pin. Roll the chilled dough into a rough 12-inch circle about ⅛ inch thick. Transfer the dough to a parchment-lined baking sheet.
  5. Assemble the Galette: Spread the almond cream evenly over the center of the dough, leaving a 2-inch border free. Spoon the cherry mixture over the almond cream, distributing evenly but not piling too high. Fold the dough edges up over the filling, pleating gently to contain the fruit but leaving the center exposed.
  6. Finishing Touches: Brush the crust edges with the egg wash for a golden finish. Sprinkle sliced almonds over the cherries and dust the crust with turbinado sugar.
  7. Bake: Preheat oven to 375°F (190°C). Bake galette for 40-45 minutes until crust is golden and cherries are bubbly. Tent with foil if edges brown too quickly.
  8. Cool & Serve: Let galette cool on a rack for at least 20 minutes before slicing. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.

Notes

Keep butter cold to ensure flaky crust. Chill dough for at least 30 minutes before rolling. If dough is too soft, freeze for 10 minutes before rolling. Toss cherries with cornstarch to prevent sogginess. Tent crust edges with foil if browning too fast. Let galette cool 20 minutes before slicing to set almond cream.

Nutrition

Keywords: sour cherry galette, almond cream, rustic dessert, easy galette, seasonal fruit dessert, flaky crust, tart cherry dessert

Find it online: https://coracooks.com/perfect-sour-cherry-galette-recipe-with-almond-cream-easy-rustic-dessert/