Cherry Galette

4.80 from 5 votes

This bakery-style rustic Cherry Galette is like a tart, but easier! It's a delicious, impressive dessert that even the newest baker can make to impress family and friends.

Prep Time30

Total Time2 30

Course: Baking, Dessert

Cuisine: American, French, Italian

Keyword: cherry crostata, crostata, galette

Servings: to 8

Calories: 374kcal

Author: Tara Teaspoon

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

*The anise seeds are optional. If you don't like the flavor of fennel or black licorice you may want to leave them out. They have a slight, sweet flavor of black licorice.

**I recommend using my basic pie crust recipe, but you can also make a butter pastry like a pâte brisée (all-butter shortcut pastry). Although the flavor won't be quite the same, you can even use a circle of store-bought, prepared pie dough.

***Spread almonds on a baking sheet and bake in a 350ºF oven for 7 to 8 minutes. The nuts are done when they smell rich and toasty.

Nutrition