Cherry Almond Galette

June 2023 View more

By Kelli Ra Anderson

Cherry Almond Galette

It’s cherry season! Whether you prefer them sweet or sour, this simple rustic tart is delicious no matter how you slice it. The pairing of cherry and almond (in the filling and the sweetened almond-flour frangipane base) is a flavor classic for good reason.

As with most pie or tart recipes, using a purchased pie crust is one way to save a little time. But don’t let homemade pastry intimidate you. The buttery-rich and flaky pâte brisée recipe below makes short work of this process with the help of a food processor. (And this pastry’s flavor and crumb is well worth it.)

Served with a scoop of vanilla ice cream, this dessert is the cherry on top any summer picnic or evening dinner party.

Pâte brisée

MAKES 6 servings



1½ cups flour
½ teaspoon salt
1½ sticks chilled butter cut into ½-inch pieces
¼ to ⅓ cup ice water


1. Preheat the oven to 400 degrees.

2. Mix flour and salt in a food processor (or bowl).

3. Cut in the butter, pulsing 5 seconds to combine (or cut in by hand).

4. Add ice water, pulsing five times (or stirring), just until dough forms a ball.

5. Shape into a disk, wrap in plastic, and chill for 30 minutes.

6. Roll out dough to an 18-by-18-inch circle on a floured surface.

7. Lay out the dough on a baking tray with parchment paper. Chill, covered, for 20 minutes


Cherry filling ingredients


6 cups pitted cherries (sour or sweet)
½ cup sugar (for sweet) or 1 cup sugar (for sour)
¼ cup corn starch
¼ teaspoon salt
¼ teaspoon almond extract
½ teaspoon vanilla extract
2 tablespoons fresh lemon juice
1 dash cinnamon
1 tablespoon butter

1. Add all ingredients to a deep saucepan and stir over medium heat until thick (about 5 minutes).

2. Set aside to cool.

PRO TIP: Freshest berries have stems attached and firm flesh (if the sweet variety) or slightly softer flesh (if sour).



3 tablespoons finely ground almonds
3 tablespoons flour
⅓ cup sugar


1. In a small bowl, combine flour, sugar, and almonds. Set aside.



1 egg white
2 teaspoons sugar (or sparkling sugar)

1. Spread the almond mixture evenly over the pie dough within 2 inches of the edge.

2. Top the almond mixture with cooled, lightly strained cherry filling.

3. Fold dough edges inward over the cherries, pressing folds gently to seal, as you go.

4. Brush the edges with egg white wash (egg white plus 1 teaspoon water).

5. Sprinkle the dough with sugars.

6. Bake at 400 degrees for 40 minutes.

PRO TIP: For extra sparkle, lightly brush the cooled crust and fruit with apricot or cherry jam (melted in the microwave) before serving.


Photos: Kellira Media