Save I found this recipe scribbled on the back of a farmers market receipt one July afternoon. The vendor had just handed me a paper bag full of dark sweet cherries, still warm from the sun, and mentioned her grandmother used to fold them into rustic tarts. I went home that day determined to try it, and the kitchen smelled like toasted almonds and caramelized fruit for hours.
The first time I made this for friends, I panicked because the dough felt too crumbly. I added an extra splash of ice water, pressed it together anyway, and it turned out beautifully golden and flaky. Everyone asked for the recipe before they even finished their first slice.
Ingredients
- All-purpose flour: Forms the sturdy base of the crust, giving it structure and that satisfying snap when you bite into it.
- Almond flour: Adds a delicate nuttiness and makes the dough just a little more tender than a standard pastry.
- Granulated sugar (for crust): A small amount sweetens the dough without overpowering the fruit.
- Fine sea salt: Balances the sweetness and brings out the flavor of the butter and almonds.
- Cold unsalted butter: The key to flakiness, cut it in quickly so it stays cold and creates those layered pockets.
- Ice water: Brings the dough together without making it sticky, add just enough to hold it.
- Fresh sweet cherries: The star of the filling, pitted and halved so they release their juices as they bake.
- Granulated sugar (for filling): Sweetens the tart cherries and helps create a glossy syrup.
- Cornstarch: Thickens the cherry juices so the filling stays luscious and doesnt run all over the pan.
- Lemon juice: Brightens the cherries and keeps the filling from tasting flat.
- Vanilla extract: Adds warmth and depth to the fruit without competing with it.
- Almond extract: Optional but magical, it echoes the almond flour and ties everything together.
- Egg: Brushed on the crust for a beautiful golden finish and a slight sheen.
- Sliced almonds: Scattered on top for crunch and a bit of rustic charm.
- Coarse sugar: Sparkles on the crust and gives each bite a little extra sweetness and texture.
Instructions
- Make the Dough:
- Whisk together the flours, sugar, and salt in a large bowl, then work the cold butter in with your fingertips until it looks like wet sand with a few pea-sized pieces. Drizzle in ice water one tablespoon at a time, tossing gently until the dough just comes together, then shape it into a disk, wrap it up, and let it chill for 30 minutes.
- Preheat and Prep:
- Set your oven to 400°F (200°C) and line a baking sheet with parchment paper so the galette slides off easily later.
- Prepare the Filling:
- Toss the halved cherries with sugar, cornstarch, lemon juice, vanilla, and almond extract if using, making sure every piece is coated. The mixture will look juicy and smell bright.
- Roll Out the Dough:
- On a floured surface, roll the chilled dough into a rough 12-inch circle, dont worry about perfection. Transfer it carefully to your prepared baking sheet.
- Assemble the Galette:
- Pile the cherry filling in the center, leaving a 2-inch border, then fold the edges of dough over the fruit in loose pleats. The center stays open and rustic.
- Finish and Bake:
- Brush the crust with beaten egg, sprinkle sliced almonds and coarse sugar over the top, then bake for 35 to 40 minutes until the crust is deeply golden and the filling bubbles. Let it cool for at least 20 minutes so the juices set.
Save One evening I served this galette still warm from the oven with scoops of vanilla ice cream melting into the fruit. My neighbor took a bite, closed her eyes, and said it tasted like someones grandmothers kitchen. That might be the best compliment Ive ever gotten.
Choosing and Prepping Cherries
I always look for cherries that are firm, glossy, and deeply colored. If theyre a little soft or bruised, they break down too much in the oven and turn mushy. A good cherry pitter saves your fingers and makes the job go fast, but a chopstick or the back of a spoon works in a pinch.
Variations You Can Try
Ive made this with a mix of blueberries and raspberries when cherries werent in season, and it was just as stunning. Plums work beautifully too, especially if you slice them thin and toss them with a little cinnamon. The almond crust complements almost any stone fruit or berry you have on hand.
Serving and Storing
This galette is best enjoyed the day its made, while the crust is still crisp and the filling is jammy. Leftovers keep covered at room temperature for a day or in the fridge for up to three, though the crust softens a bit. I like to reheat slices in a low oven to bring back some of that crispness.
- Serve warm with vanilla ice cream, whipped cream, or a dollop of mascarpone.
- If using frozen cherries, thaw them completely and drain off excess liquid before mixing with the cornstarch.
- For a vegan version, swap in plant-based butter and brush the crust with almond milk instead of egg wash.
Save Every time I fold the dough over those glossy cherries, I feel like Im making something that belongs on a farmhouse table in the French countryside. Its simple, honest, and always brings people together.
Recipe FAQs
- → What type of flour is best for the crust?
Combining all-purpose flour with almond flour provides a perfect balance of texture and flavor, offering a tender yet crisp crust.
- → Can I substitute fresh cherries with frozen ones?
Yes, but ensure frozen cherries are thoroughly thawed and drained to avoid excess moisture in the filling.
- → How does almond extract affect the flavor?
Almond extract adds a subtle nutty aroma that complements the vanilla and cherry, enriching the overall taste.
- → What is the purpose of brushing the crust with egg wash?
Egg wash creates a golden, glossy finish on the crust and helps sliced almonds and sugar adhere during baking.
- → Can this tart be made vegan?
Yes, by using plant-based butter and substituting the egg wash with non-dairy milk, you can make a vegan version.