This bakery-style rustic Cherry Galette is like a tart, but you don't need a special pan! It's a delicious, impressive dessert that even the newest baker can make to impress family and friends.
In this article you'll learn:
- What a galette is and why this free-form French tart is easier to make than a traditional pie.
- How to layer fresh or frozen cherries over a simple almond frangipane for a bakery-style result.
- The step-by-step method for shaping and folding a rustic galette that holds its filling without using a pan.
- Expert tips for preventing soggy crusts, working with frozen cherries, and getting a golden, crisp pastry.
- Make-ahead and storage instructions that help you prepare the dessert in advance for holidays or entertaining.
Generated with AI and experts from the Tara Teaspoon team.
One of the reasons I love living in New York is the opportunity to taste the flavors of the world without ever stepping on a plane. I love walking into cute, quaint French-style bakeries to sample desserts.
I'm drawn to pies and tarts; buttery crust and sweet fillings get me every time! I especially enjoy free-form, rustic tarts like this Easy Apple Frangipane Galette or Pear Almond Crostata.
What is a galette?
A galette (French) is just a simple fruit tart that can also be called a crostata (Italian). Although the names sound fancy, these rustic free-form pies are known for their simplicity because they aren't constrained by a pie tin or tart ring.
The pastry dough gets folded around the filling, no pan needed!
What is the difference between a tartlet and a galette? A galette is a free-form tart. A classic tart is baked in a tart pan, usually with a removable bottom so it can come out of the pan completely. A tartlet is a small tart and are usually made in multiples like my savory vegetable tartlets or these tomato tartlets.
You'll love this recipe with frangipane
So, when you're in the mood for homemade cherry pie, but don't feel like getting out the pie pan, this gorgeous Cherry Galette is the way to go. One bite will transport you to the French countryside.
It features a single layer of sweet cherries over a French almond cream called frangipane. The combination is perfection all wrapped up in a buttery crust!
There's still more to love about this recipe:
- Fresh or frozen cherries: Cherries can be baked into this galette fresh or frozen.
- Frangipane: This irresistible layer is made from almonds, butter, sugar, and eggs. It's a mild almond custard that elevates baked tarts, pies and even cookies. For an added pop of flavor, I also added anise seeds to this version.
- Easy and impressive: As such a stunning dessert, a galette is actually very easy to prepare, making it a great option for new bakers.
- Anytime dessert: Buttery pastry crust, an anise-flavored almond frangipane, and juicy fruit; holy smokes this is an exceptional dessert! Make it in the summer with fresh seasonal fruit or during the holidays with frozen cherries. This is a must-make at my house for Thanksgiving.
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I guess pies don't have to be intimidating - This one is so pretty as well as ever-so-tasty! Thank you!
- Mia
Ingredients
For the most flavorful cherry galette, review the following helpful ingredient tips. See recipe card for quantities.
Anise almond filling (frangipane)
- Almonds: Sliced or slivered raw almonds work best.
- Anise seeds: Adds a sweet and slightly spicy note to the cream (some say licorice flavor) Take note, anise seeds are not the same as fennel seeds.
- Granulated sugar
- Large eggs
- Vanilla extract
- Unsalted butter and salt: I like to use unsalted butter for the filling so that I can control the salt. If you want to use salted butter, just omit the salt.
Galette
- Pie crust: I always use my recipe for the Perfect Pie Crust, but you can use any pie crust recipe you like or even a store-bought dough.
- Sweet cherries: Typically cherry season is during the summer months of June and July. Fresh sweet cherries are juicy, yet not too juicy to bake with. You can also use frozen sweet cherries to bake this rustic pie any time of year.
- Granulated sugar
- Fresh-squeezed lemon juice: Bottled lemon juice can also be used in a pinch.
- Toasted sliced almonds: I like to use toasted almonds as a garnish. Learn how to toast them in the recipe card.
- Topping: Sweetened whipped cream or Vanilla Ice Cream for serving.
How to make cherry galette
Let's get started with some easy step-by-step photo instructions. See recipe card for comprehensive directions.
- Step 1: Turn oven to 400°F. In a food processor, blend almonds, anise seeds, sugar, 1 egg, vanilla, and salt into a paste.
- Step 2: Add the softened butter, blend again, and set aside.
- Step 3: Remove cherry pits, and cut cherries in half.
- Step 4: Toss the cherries with sugar and lemon juice. Set aside.
- Step 5: Roll out the pastry dough on a flour-dusted sheet of parchment paper to a 13-inch circle. Then transfer the dough and parchment to a rimless baking sheet.
- Step 6: Spread the frangipane in the center of the pastry circle, leaving a 2-inch border.
- Step 7: Cover the almond paste with the cherries.
- Step 8: Fold the edge of the dough up and over the cherries, pleating the dough to contain the filling.
- Step 7: Beat remaining egg with 1 tablespoon water to make an egg wash. Brush the edge of the crust with egg wash.
- Step 8: Generously sprinkle extra sugar over the egg wash to give the finished galette a sweet and crunchy finish.
Hint: It will take 40 to 45 minutes to cook the cherries. The crust tastes best when golden brown. If your crust starts to get too brown, lightly cover it with foil.
Tara's top tips
Using frozen cherries: I prefer to use the cherries frozen and NOT thawed. They are usually just soft enough to cut in half while still slightly frozen. Thawed frozen cherries release loads of excess juice. If you see that, just drain off a bit of the juice so it doesn't make the galette soggy.
Serve warm: Give the galette a little time to cool after you remove it from the oven. Then sprinkle with toasted almonds. Cut and serve with a large dollop of whipped cream or vanilla ice cream. The topping will start to melt into the galette and it's heavenly!
Equipment
Use a food processor to make the frangipane.
I used an old fashioned cherry pitter to remove the pits, but I love this 7-in-1 cherry pitter to make the work go quickly. Or try a classic hand cherry pitter.
I love using pre-cut sheets of parchment paper for baking.
Storage & Make-ahead
Make this galette up to a day in advance. I like to store the baked galette on the counter covered with a light towel to keep the crust from getting too soggy. Refresh it just before serving by baking it in a 300ºF oven for about 10 minutes.
Store leftover galette at room temperature covered with a clean kitchen towel. Eat within a day.
FAQ
Yes! It's a pastry dough. I love to use my basic pie crust recipe, it's perfect for this rustic cherry galette. You can also make a butter pastry like a pâte brisée (all-butter shortcut pastry) or use a store-bought, prepared pie dough.
The pastry crust gets baked and crisped on the bottom so it's not soggy. The frangipane layer protects the bottom crust from the juice of the cherries so there's no worry of sogginess.
Frangipane, a French term, uses ground almonds (not almond flour) and sugar to create a sweet filling. The almonds are not toasted, so the flavor is very mild.
Butter and eggs are added to make a paste-like cream that bakes into a sugary custard. It's truly amazing and perfect for baked tarts, pies, and cookies.
More easy pie and tart recipes
If you're looking for more fresh and fruity desserts, you've come to the right place! Don't miss my Just-Rhubarb Crisp and these blog favorites:
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📖 Full Recipe
Cherry Galette
Ingredients
Anise Almond Filling
- 1 cup (3 ounces) almonds (sliced or slivered)
- ¾ teaspoon anise seeds* (not fennel seeds)
- ⅓ cup granulated sugar
- 2 large eggs (DIVIDED)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons unsalted butter (softened)
Galette
- ½ recipe Perfect Pie Crust (prepared**)
- 3 cups sweet cherries (fresh or frozen, pitted and cut in half (3 cups frozen cherries will weigh approximately 14 ounces))
- 2 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- Toasted sliced almonds*** (for garnish)
- Sweetened whipped cream (or vanilla ice cream for serving)
Instructions
- Heat oven to 400°F.
- In a food processor, make the frangipane by combining almonds, anise seeds*, sugar, 1 egg, vanilla, and salt. Blend until a paste forms. Add the butter and blend again. Set aside.
- Toss the cherries in a large bowl, with sugar and lemon juice. Set aside.
- On a floured work surface roll out the pastry dough to a 13-inch circle. Transfer dough to a parchment-lined rimless cookie sheet.
- Spread the almond fragipane onto the pastry circle, leaving a 2-inch border. Scatter or arrange the cherries on top, covering all of the frangipane. Fold the dough up and over the cherries around the edges, pleating the dough as needed.
- In a small bowl, beat remaining egg with 1 tablespoon water to make an egg wash. Brush crust's edge with egg wash and sprinkle crust generously with extra sugar.
- Bake until cherries are cooked and juicy and the crust is golden brown, 40 to 45 minutes. If crust starts to get too brown, lightly cover with foil. Remove crostata from oven, cool slightly, and sprinkle with extra almonds. Serve with whipped cream or ice cream if desired.
Video
Notes
Nutrition Per Serving
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
Megan Palmer says
I love this recipe from your cookbook, love to see it on the blog!
Mia says
I guess pies don't have to be intimidating - This one is so pretty as well as ever-so-tasty! Thank you!
Meaghan says
Made this yesterday. It turned out really well. Got lots of compliments!