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Cherry Almond Galette Recipe Easy Homemade Dessert with Vanilla Ice Cream

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A quick and comforting cherry almond galette with a flaky buttery crust, nutty almond frangipane, and juicy cherry filling, served best with vanilla ice cream.

Ingredients

  • All-purpose flour – 1 ¼ cups (150 g), sifted
  • Unsalted butter – ½ cup (115 g), cold and cubed
  • Granulated sugar – 1 tablespoon (for crust)
  • Salt – ¼ teaspoon
  • Ice water – 3 to 4 tablespoons
  • Almond flour – ½ cup (50 g), finely ground
  • Unsalted butter – ¼ cup (57 g), softened
  • Granulated sugar – ⅓ cup (67 g) (for frangipane)
  • Large egg – 1, room temperature
  • Almond extract – ½ teaspoon
  • Fresh or frozen pitted cherries – 2 cups (about 300 g), thawed if frozen
  • Granulated sugar – ⅓ cup (67 g) (for filling)
  • Cornstarch – 1 tablespoon
  • Lemon juice – 1 tablespoon
  • Vanilla bean paste – ½ teaspoon (optional)
  • Sliced almonds – 2 tablespoons
  • Egg wash – 1 egg beaten with 1 tablespoon water
  • Coarse sugar – 1 tablespoon
  • Vanilla ice cream – to serve

Instructions

  1. Make the crust: In a large bowl, whisk the flour, sugar, and salt together. Add the cold, cubed butter. Using a pastry cutter or your fingers, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits. Sprinkle ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Don’t overwork it! Form the dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the almond frangipane: In a medium bowl, cream softened butter with sugar until light and fluffy. Beat in the egg and almond extract. Gently fold in almond flour until smooth. Cover and refrigerate until ready to use.
  3. Make the cherry filling: In another bowl, toss cherries with sugar, cornstarch, lemon juice, and vanilla bean paste if using. Let sit while you prepare the crust and frangipane.
  4. Roll out the dough: Lightly flour your work surface and roll the chilled dough into a 12-inch (30 cm) circle about ⅛ inch (3 mm) thick. Carefully transfer it to a parchment-lined baking sheet.
  5. Assemble the galette: Spread the almond frangipane evenly over the dough, leaving a 2-inch (5 cm) border. Spoon the cherry filling over the frangipane. Fold the edges of the dough over the filling, pleating gently to create rustic folds. Brush crust with egg wash and sprinkle sliced almonds and coarse sugar on top.
  6. Bake: Place galette in a preheated oven at 375°F (190°C) and bake for 35 to 40 minutes until crust is golden and cherry filling is bubbling. Tent with foil if crust edges brown too quickly.
  7. Cool and serve: Let the galette cool for at least 15 minutes before slicing. Serve warm with a scoop of vanilla ice cream.

Notes

Keep butter and water ice-cold for a flaky crust. Don’t overmix dough to avoid toughness. Use cornstarch to thicken cherry filling and prevent soggy crust. Fold crust edges rustic and imperfect for charm. Tent with foil if crust browns too fast. Dough can be made up to 2 days ahead and chilled. Use foil to protect crust edges if needed. Variations include gluten-free flour, dairy-free butter, and different fruits.

Nutrition

Keywords: cherry galette, almond galette, easy dessert, homemade dessert, cherry tart, almond frangipane, vanilla ice cream dessert, rustic galette

Find it online: https://elaraeats.com/cherry-almond-galette-recipe-easy-homemade-dessert-with-vanilla-ice-cream/