I wait all season for the tart cherries. They are brightly flavored and taste like …a cherry! The sweeter cherries just don’t have the oomph that the tart variety does. While not great for eating out of hand, tart cherries are amazing and complex in baked items and in ice cream and jams.
- Cook Time
- Prep Time
- 8 ServingsServings
For the pastry
- 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
- 2 teaspoons granulated sugar
- 1/2 teaspoon table salt
- 5-1/2 oz. (11 Tablespoons) cold, unsalted butter
- 1 large egg yolk
- 3 Tablespoons whole milk
For the frangipane
- 7 tablespoons butter (I use salted butter for more flavor)
- 1/3 cup almond paste
- ½ cup sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- 1/3 cup cake flour (not self rising)
For the cherries
- 3 cups pitted tart cherries
- 2 teaspoons lemon zest
- 1 cup of sugar
- 1/3 cup cornstarch
- 1 egg, whisked
- 2 tablespoons sugar
For the pastry
- Combine the flour, sugar, and salt in a stand mixer fitted with a paddle attachment (or if mixing by hand, in a medium bowl). Cut the butter into 1/2-inch cubes and add them to the flour. On low speed, mix the butter and flour until the flour is no longer white and holds together when you clump it with your fingers, 1 to 2 minutes.
- In a small bowl, mix the egg yolk and milk and add them to the flour mixture. On low speed, mix until the dough just comes together, about 15 seconds; the dough will be somewhat soft.
- Dump the dough onto a clean counter and work it with the heel of your hand, pushing and smearing it away from you and gathering it up with a bench scraper and repeating until the dough comes together and is pliable). Turn the dough out onto a sheet of plastic wrap, press it into a flat disk, wrap it in the plastic, and let it rest in the refrigerator for 15 to 20 minutes (or up to four days) before rolling it out.
- Line a heavy-duty rimmed baking sheet with parchment. Remove the dough from the refrigerator; if the dough is very firm, let it sit at room temperature until its pliable enough to roll, about 10 to 15 minutes. On a floured surface, roll the dough into a round that’s about 13 to 14 inches in diameter. Transfer the dough round to the baking sheet and put it in the refrigerator while you prepare the filling.
For the Fragipane
- Place all the ingredients in a food processor and pulse until the mixture is creamy and well combined.
- Store the frangipane in a covered container in the refrigerator for up to 5 days or freeze for 2 months.
For the Cherries
- Toss the cherries with the sugar, lemon zest and cornstarch.
Position a rack in the center of the oven and heat the oven to 350°F.
- Smear ¼ inch layer of frangipane over the rolled galette dough, leaving a 1 ½ inch broder all around.
- Spoon the cherries over the frangipane.
- Gather the sides of the dough toward the center. You can pleat the dough if desired. Don’t worry if the edges look a little ragged.
- Brush the dough with the whisked egg and sprinkle with sugar.
- Bake 50 minutes or until the galette is browned. Don’t worry if some of the cherry juice leaks out of the dough.
- Cool the galette on a rack.
Chef’s note-Frangipane is a creamy spread similar to a pastry cream and is used in recipes as a filling. Marzipan is a stand-alone confection and can be shaped into animals or shapes.