Fresh cherries scream summertime. From stained lips to sticky fingers, cherries are what summer is all about. For me, they conjure up childhood memories of sitting on my best friend’s family boat, anchored and bobbing in the middle of the lake on 100°+ summer days. We’d leisurely alternate between plunging into the warm lake water and snacking on sandwiches and cherries while we dried off. Inevitably, we’d end up competing to see who could spit their pits further into the lake. Every summer I find myself wanting to recreate that feeling but unfortunately, I can’t seem to make friends with any boat owners as an adult. So uhhh, anybody got a boat and in need of a new friend? I’ll make you Cherry Almond Galettes.
I grew up near a lake in rural Eastern Washiongton and spent most of the summer days during my childhood on the water. Even though we live near the ocean now, it’s not the same for me. The vastness, powerful waves and the possibility of shark attacks keeps me from wading in deeper than my midriff. We owned that lake, from the rope swings to jet skiing, cliff jumping to dangerously crossing the lake in the middle of the night on alligator shaped pool floaties as bats buzzed our sun streaked ponytails. Those memories had a lasting imprint on my life. They are the reason that I love summer more than any other season. Those recollections make me want to give up everything and move to a lakeside cabin in the middle of the woods. Since I can’t seem to find the friend with the boat, maybe I should be the friend with the boat.
Until then, you can find me recreating summer memories through these Cherry Almond Galettes. Though they aren’t quite the same experience as lakeside cherry pit launching, these Cherry Almond Galettes capture that sweet summer taste in a distinctly visceral way. Although there are layers of flavor happening, the cherries are the real hero here. The flaky, tender, all-butter vodka crust is topped with a layer of Easy Homemade Almond Paste. Not only does the almond paste bring an earthy sweet flavor, it also serves are a barrier between the juicy cherries and the delicate crust, ensuring that the juices don’t saturate into the bottom of the crust, keeping it crispy and flaky. Soggy bottoms be damned. Sliced almonds and sparkling sugar on the edges of the crust add a desirable flair and crunch. To keep the filling afloat, I like to balance out the sweetness with a splash of bourbon to round out the flavors.
Summertime is such a nostalgic season, I hope this recipe for Cherry Almond Galettes brings back some sweet memories and inspires you to make some new memories. Preferably memories of inviting me out for a day on your boat.
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CHERRY ALMOND GALETTES
- Total Time: 2 hours
- Yield: 6 galettes
As American as cherry pie but much less work. All butter pie dough is layered with slightly nutty & naturally sweet almond paste, topped with bright summery cherries in a crunchy almond topped crust.
EASY HOMEMADE ALMOND PASTE – recipe in notes
- 12 tablespoons almond paste
ALL BUTTER VODKA PIE DOUGH
- 2 1/2 cups all purpose flour
- 1 cup unsalted butter ( – cold)
- 2 tablespoons granulated sugar
- 2 teaspoons salt
- 1/4 cup ice cold vodka
- 2–4 tablespoons ice cold water
CHERRY ALMOND FILLING
- 6 cups fresh cherries ( – pitted)
- 1 whole lemon (zested & juiced)
- 1/2 cup brown sugar
- 2 tablespoons bourbon
- 2 tablespoons tapioca flour
- 1 teaspoon almond extract
- 1 large egg
- 1/2 cup sliced almonds
- 2 tablespoons sparkling sugar or turbinado sugar
ALL BUTTER VODKA PIE DOUGH
- Cut the butter into 1/4″ cubes and put back in the fridge or freezer to firm back up for a few minutes.
- Place the flour, sugar and salt in a mixing bowl with high sides and whisk together.
- If you have a food processor, you can use it to mix the pie dough. Place the flour mixture and cubed butter in food processor. Gently pulse until the flour changes from silky to mealy; this should only take a handful of pulses so watch it carefully.
Alternatively, you can mix the dough with a pastry blender or by squishing between your fingers to cut the butter into the dry ingredients until mealy.
- While pulsing, gently pour the vodka through the feed tube just until combined. At this point, I like to turn the crumbly dough into a large mixing bowl to check the hydration level of the dough by gathering a small fistful; if it holds together, it’s ready. If it is dry or crumbly, slowly add the remaining water, 1 tablespoon at a time, using a pastry blender or a fork until the dough just holds together.
*Be careful to add only as much water as it takes to combine the dough into a ball or disk. The exact amount of water can vary depending upon the moisture content of the flour, the quality of the butter, and the weather. When it has the proper amount of water, the dough will come together without much effort or deliberate packing. If you need to add more water, make sure the ingredients are still cold.
- Gather and form the dough into 6 even disks and wrap them individually in plastic wrap. Chill for at least 1 hour before rolling and forming.
*If you don’t plan on using the dough on the day you prepare it, you can store the dough in the freezer. This dough will last at least a couple of months if wrapped up tightly in the freezer. Defrost the frozen dough overnight in the fridge before using.
CHERRY ALMOND FILLING
- Pit and halve 6 cups of cherries and set aside in a mixing bowl.
- Combine the cherries, brown sugar, lemon zest and juice, almond extract and a splash of bourbon, if you’re into that. Allow to sit at room temperature for 15 minutes.
- Transfer 2-3 tablespoons of the juice to a small mixing bowl. Then whisk in the tapioca flour to create a slurry. Pour the mixture back in with the fruit and toss to coat.
*The tapioca flour helps the filling thicken while it bakes without turning cloudy or having a chalky aftertaste.
ASSEMBLY & BAKING
- Lightly dust a clean surface with powdered sugar. Slice the almond paste into six – 2 tablespoon sized rounds. Then roll out each round to 6″ in diameter. Set aside.
- On a lightly floured surface roll out the chilled dough disks into a 8″ rounds, 1/8″ thick. Place on a lined baking sheet and store in the fridge while you form the galettes, one at a time (so the dough doesn’t get too warm and soft).
- Center the almond paste round atop the dough round, then top with 1 cup of the cherry filling.
- Carefully lift and fold the edges up and over the filling, allowing the dough to naturally pleat at 1-2 inch intervals as you fold. It should pleat around 8 times as you work your way around. Once shaped, chill in the fridge or freezer while you shape the rest of the galettes.
- Preheat the oven to 375° F and allow the galettes to firm up and chill in the fridge or freezer for at least 20 minutes while the oven warms.
- Line 2 baking sheets with parchment paper and place 3 galettes, evenly spaced, on each baking sheet.
- Whisk the egg to make an egg wash. Gently brush the edges of the galettes with egg wash just before baking and sprinkle the egg washed edges with the sliced almonds and sparkling sugar.
- Bake for 40-45 minutes, rotating the pan halfway through, until the crust is a deep golden brown and your kitchen smells like heaven.
- Allow to cool for at least an hour before enjoying. Just before serving, top with scoops of your favorite vanilla ice cream for a full on a la mode experience.
*Easy Homemade Almond Paste by Baking The Goods – https://bakingthegoods.com/2018/06/25/easy-homemade-almond-paste/
*Each galette serves 2 people people. This recipe is totally customizable, you can make 2 giant galettes or 8 smaller galettes or halve the recipe for a smaller batch.
- Prep Time: 1 hour 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: Galettes
Keywords: cherries, Cherry Almond Galettes, Cherry galettes, cherry pie, galettes
Whoa! I just made this recipe and it’s 1000% tasty town. Prom move on the homemade almond paste, minimal effort and really makes a difference.
Love the cherry mix and thanks for inspiring me to buy a pitter!
I think it’d be solid prom move too. 😉
Hi Heather! Ahh, you just made my day. I am so glad you enjoyed the recipe. The almond paste really takes it up a notch, doesn’t it? Thanks for the sweet comment. Keep on Baking The Goods! <3