Description
Delight in these Cherry Almond Galettes featuring a flaky all-butter vodka pie dough filled with a luscious cherry and almond filling. The perfect balance of tart fresh cherries, sweet almond paste, and a hint of bourbon creates an irresistibly rustic and elegant dessert.
Ingredients
Pie Dough
- 12 tablespoons almond paste
- 2 ½ cups all purpose flour
- 1 cup unsalted butter (cold, cut into ¼” cubes)
- 2 tablespoons granulated sugar
- 2 teaspoons salt
- ¼ cup ice cold vodka
- 2-4 tablespoons ice cold water
Cherry Almond Filling
- 6 cups fresh cherries (pitted and halved)
- Zest and juice of 1 whole lemon
- ½ cup brown sugar
- 2 tablespoons bourbon
- 2 tablespoons tapioca flour
- 1 teaspoon almond extract
Assembly and Topping
- 1 large egg (for egg wash)
- ½ cup sliced almonds
- 2 tablespoons sparkling sugar or turbinado sugar
Instructions
- Prepare Pie Dough: Cut cold butter into ¼” cubes, chill to firm up. Whisk flour, sugar, and salt together. Use a food processor or pastry blender to pulse butter into flour mixture until mealy. Gradually add vodka through feed tube while pulsing until combined. Transfer to a bowl; if dough is dry, add ice cold water 1 tablespoon at a time to just hold together. Form dough into 6 equal disks, wrap individually, and chill at least 1 hour.
- Make Cherry Almond Filling: Pit and halve cherries, place in a mixing bowl. Add brown sugar, lemon zest and juice, almond extract, and bourbon. Let sit at room temperature for 15 minutes. Mix 2-3 tablespoons of cherry juice with tapioca flour to form a slurry. Stir slurry back into cherry mixture to evenly coat and thicken filling.
- Roll Almond Paste: Slice almond paste into six 2-tablespoon rounds. Roll each into 6″ diameter circles and set aside.
- Roll Dough and Assemble Galettes: On lightly floured surface, roll chilled dough disks into 8″ rounds, ⅛” thick. Place dough rounds on lined baking sheets and chill while assembling. Center almond paste round on dough, top with 1 cup cherry filling. Fold edges of dough over filling, pleating every 1-2 inches to create natural folds. Chill formed galettes in fridge or freezer while shaping others.
- Preheat Oven and Prepare for Baking: Preheat oven to 375°F. Chill galettes at least 20 minutes to firm up. Line 2 baking sheets with parchment paper and evenly space 3 galettes per sheet.
- Apply Egg Wash and Toppings: Whisk egg for egg wash. Brush galette edges gently with egg wash, then sprinkle sliced almonds and sparkling sugar over the edges.
- Bake Galettes: Bake galettes in preheated oven for 40-45 minutes, rotating pans halfway through, until crust is deep golden brown and fragrant.
- Cool and Serve: Allow galettes to cool at least 1 hour before serving. For added indulgence, serve warm with scoops of your favorite vanilla ice cream.
Notes
- Keep butter and liquids cold to ensure a flaky pie crust.
- Use tapioca flour as a thickener to keep fruit filling glossy and avoid cloudiness or chalky texture.
- Chilling dough and galettes before baking helps maintain shape and texture.
- Dough can be frozen for up to 2 months and thawed overnight in fridge before use.
- For a boozy touch, bourbon adds depth but can be omitted for alcohol-free version.
- Serve galettes slightly warm with vanilla ice cream for best flavor experience.
- Prep Time: 40 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
