![]() ![]() Fold up the pastry border, pressing the edges with a fork to seal. Assemble galette: Spoon cherry filling over chilled crust, leaving a 2-inch border.Add cherries and almond extract toss together just until combined. Make filling: Whisk together sugar, cornstarch, and salt in a medium bowl.Chill in the refrigerator for 15 minutes and preheat oven to 400☏. Slide parchment paper with dough onto a rimmed baking sheet and top with sliced almond paste. ![]() Roll out dough into roughly a 12-inch oval or circle, just shy of 1/4-inch thick. Roll dough: Place dough on a lightly floured piece of parchment paper and dust dough with flour.Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze up to 1 month). Wrap dough in plastic wrap and flatten slightly to form a disc. If needed, add additional ice water 1 tablespoon at a time, and process just until dough holds together in large clumps (no more than 30 seconds). With the food processor running, add 2 tablespoons ice water in a steady stream through feed tube. Add cubed butter and process for 10 seconds, just until the mixture resembles coarse meal. Make crust: Combine flour, salt, and sugar in a food processor.More favorite cherry recipes:ĭid you try this Cherry Galette Recipe? Let me know by leaving a comment and rating below! Print When you’re ready to bake, transfer the galette directly from the freezer to the oven and bake as directed. The dough can be made 1-2 days in advance and refrigerated until ready to use. You can also assemble the entire galette in advance, and freeze up to 2 months. Let cool for 1 hour on a wire rack before slicing and serving. Bake galette for 40 to 45 minutes, or until pastry is golden and filling is bubbly. Chill assembled galette for 15 minutes.īake Galette – Brush pastry with heavy cream and sprinkle with sliced almonds and sugar. Add cherries and almond extract and toss together just until combined.Īssemble Galette – Spoon cherry filling over chilled crust, leaving a 2-inch border. Make Cherry Filling – Whisk together sugar, cornstarch, and salt in a medium bowl. Slide parchment paper with dough onto a rimmed baking sheet and chill in the refrigerator for 15 minutes. Preheat oven to 400☏. Roll out with a rolling pin into roughly a 12-inch oval or circle, just shy of 1/4-inch thick. Roll Dough – Place dough on a lightly floured piece of parchment paper and dust dough with flour. Process just until dough holds together in large clumps, then wrap dough in plastic and flatten to form a disc. Chill pie dough for 1 hour. With the food processor running, add ice water in a steady stream through feed tube. Add cold butter and pulse just until the mixture resembles coarse meal. Pastry – Combine flour, salt, and sugar in a food processor. Sliced almonds – To sprinkle over the edge of the pastry.The cream adds a light sheen and nice color, without the mess of an egg wash. Heavy cream – Brush over the pastry before baking.Cornstarch – Thickens up the filling a touch.Almond extract – Pure almond extract enhances the cherry flavor.Cherries – Use fresh, sweet cherries for the best cherry galette.Almond paste – Adds incredible almond flavor.Chill water for 10 minutes in the freezer before using. Ice water – The key to a flaky, tender pie crust.Cold butter ensures an extra flaky crust! Unsalted butter – Use cold, cubed unsalted butter in the pastry.You’ll also sprinkle the pastry with sugar before baking. Granulated sugar – Sweetens the cherry filling.Flour – Use all-purpose flour in the homemade pie crust.Here’s what you need to make cherry almond galette: Love baking galettes? You may also love my reader-favorite best blueberry galette with crumble topping! Key Ingredients Here’s to an effortless dessert that makes the most of cherry season!
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