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Perfect Tart Cherry Galette Recipe with Easy Almond Frangipane Filling

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A rustic, free-form tart featuring a flaky crust, juicy tart cherries, and a creamy almond frangipane filling. This easy and forgiving recipe is perfect for casual brunches or last-minute gatherings.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour, sifted
  • 2 tablespoons granulated sugar (for crust)
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 3 to 4 tablespoons ice water, cold
  • 1/4 cup (57g) unsalted butter, softened (for frangipane)
  • 3/4 cup (75g) almond flour, finely ground
  • 1/3 cup (65g) granulated sugar (for frangipane)
  • 1 large egg, room temperature
  • 1/2 teaspoon pure almond extract
  • 1 tablespoon all-purpose flour (to stabilize frangipane)
  • 2 cups tart cherries, fresh or frozen, pitted
  • 1/4 cup (50g) granulated sugar (for cherry filling)
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla extract (optional)

Instructions

  1. Make the Dough: In a large bowl, whisk together flour, sugar, and salt. Add cold cubed butter and cut into flour using a food processor pulse or pastry cutter until mixture resembles coarse crumbs with some pea-sized bits. Slowly add 3 tablespoons ice water, mixing gently until dough just holds together; add up to 1 more tablespoon if needed. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare Almond Frangipane: In a medium bowl, cream softened butter with sugar until fluffy (about 2 minutes). Beat in egg and almond extract. Stir in almond flour and 1 tablespoon flour until smooth. Set aside.
  3. Prepare Cherry Filling: Toss tart cherries with sugar, cornstarch, lemon juice, and vanilla extract in a bowl. Mix gently and set aside.
  4. Roll out Dough: On a lightly floured surface, roll chilled dough into a 12-inch circle about 1/8 inch thick. Transfer to a parchment-lined baking sheet.
  5. Assemble Galette: Spread almond frangipane evenly over dough, leaving a 2-inch border. Spoon cherry filling over frangipane, distributing evenly but not piling too high.
  6. Fold Edges: Fold edges of dough over filling, pleating as needed to create a rustic edge. Optionally brush exposed dough with beaten egg or milk for a golden finish.
  7. Bake: Preheat oven to 375°F (190°C). Bake galette for 40-45 minutes until crust is golden and cherries are bubbly. Cover edges with foil halfway through if browning too fast.
  8. Cool & Serve: Let galette cool on a rack for at least 20 minutes before slicing to allow frangipane to set. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.

Notes

Keep butter and water cold to prevent tough dough. Don’t overmix frangipane to keep it light and creamy. Toss cherries with cornstarch to avoid soggy crust. Fold dough edges loosely; patch cracks gently. Use parchment paper for easy transfer and cleanup. Dough can be made up to 2 days ahead and refrigerated. For gluten-free, substitute flour with gluten-free blend and ensure almond flour is gluten-free. For dairy-free, use vegan butter.

Nutrition

Keywords: tart cherry galette, almond frangipane, rustic tart, easy dessert, fruit galette, cherry dessert, almond filling, flaky crust

Find it online: https://shimmersnack.com/perfect-tart-cherry-galette-recipe-with-easy-almond-frangipane-filling/