Cherry and Almond Galette
Cherries and almonds go hand in hand in many traditional baked goods. To produce this flat tart, lightly sweetened and spiced Bing cherries and ground almonds are heaped onto a rough oval of pâte sucrée; the edges of the pastry are then folded over and pleated to form a border, then the whole thing is baked to a gloriously glossy sheen.
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
On a lightly floured piece of parchment, roll out dough to a 16-inch-long oval, 1/4 inch thick. Transfer dough and parchment to a rimmed baking sheet. Refrigerate or freeze until firm, about 30 minutes.
Step 2
In a food processor, pulse 1/4 cup sugar, the almonds, nutmeg, and salt until almonds are finely ground. Gently toss mixture with cherries.
Step 3
Preheat oven to 375°F. Spoon cherry mixture over dough, leaving a 2-inch border. Dot with butter. Fold in edges, pressing gently. Refrigerate or freeze until firm, 30 minutes.
Step 4
Whisk egg yolk with cream; brush over edges of tart. Sprinkle entire surface of tart with remaining 2 tablespoons sugar. Bake until golden, 45 to 50 minutes. Transfer to a wire rack; let cool completely.
