Cherry and almond galette
Dimitra's Dishes · ♥ 427 likes · 11.4K views · 6 min video
Timestamp
Ingredients
Method
Techniques
- 113 g unsalted butter
- ½ cup granulated sugar
- 2 whole eggs
- 2 tsp pure vanilla extract
Whisk the melted unsalted butter with the granulated sugar, eggs, vanilla extract and almond extract until combined.
- 1 tsp pure vanilla extract
- 2 tsp pure almond extract
- 1½ cup almond flour
- 1 whole orange zest
Zest the orange into the almond flour, then whisk the almond flour into the egg and sugar mixture until smooth. Set the frangipane aside.
- 600 g pitted frozen cherries
- ½ cup granulated sugar
- 16 g cornstarch
- 1 tbsp orange juice
- 1 tsp pure vanilla extract
Mix the frozen pitted cherries with the granulated sugar, cornstarch, orange juice and vanilla until the cherries are coated. The cornstarch holds the liquid the frozen cherries release.
Cherry filling with cornstarch
- 1 sheet puff pastry
Roll the puff pastry out an inch or two on each side and mark a 10 inch round in the centre with a cake pan.
Rolling the puff pastry and spreading a thin almond layer
Transfer to a parchment-lined baking tray and spread the thinnest layer of almond paste in the centre and a little where the crust will be. A thick layer in the centre rises from the eggs and makes it cake-like instead of pie-like.
Spoon the cherry filling on, fold the edges over and pinch them together into a round crust.
Filling, folding and topping with almonds
- sliced almonds
Sprinkle sliced almonds over it — they stick easily and brown, which removes the need to brush on an egg wash and its eggy flavour.
Chill in the freezer about 20 minutes while the oven preheats to 375 degrees Fahrenheit, so it holds its shape.
Reshape it by hand while still warm if it has spread, then cool to room temperature before serving.