Cherry-Frangipane Galette

So this is what I made with my cherries!  I cracked open my Martha Stewart Baking Handbook and flipped through for various cherry recipes.  I liked the idea of the Frangipane Galette.  First of all, it has the best name!  It just sounds magical.  Secondly, it didn’t seem that complicated. And thirdly (can you say thirdly?) it’s a Martha recipe and I’ve always had a spot in my heart for her…

I pretty much loved this recipe.  I loved it even more since it was made with cherries from one of my besties’ cherry trees.  It’s like love in every bite.

You can’t tell from the picture but the cherries are sitting atop a delightful custard type filling.  It’s not too sweet but just sweet enough to balance out the tartness of the cherries.

The recipe makes a huge tart or two smaller ones.  I went for one big one.  If I were making this again I would figure out a way to freeze one of the tarts… it was just too much and I was sad to have to throw some away.  I’m thinking this recipe would work equally well with a mixed berry situation… just saying.

Cherry Frangipane Galette
(adapted from Martha Stewart’s Baking Handbook)

2/3 cup almond meal (or grind your own blanched almonds)
1/2 cup granulated sugar
1/4 tsp salt
3 tbsp unsalted butter, melted and cooled
1 large egg
1 – 18 ounce package of store bought puff pastry (has 2 sheets)
2 pounds fresh sweet cherries (weigh then remove stems and pits)

Egg wash:
1 large egg yolk
1 tbsp heavy cream or milk

To sprinkle over the top:
1 tbsp granulated sugar

Preheat oven to 425F. Combine almond meal, sugar, and salt in a large bowl. Mix in the butter then the egg until mixture is smooth.

On a sheet of parchment paper, roll out each sheet of puff pastry to about 1/8-inch thick keeping a squareish shape. In a small bowl, whisk egg yolk and heavy cream and brush over the surface. Fold up the edges to create a 1-inch edge (you can just fold it or crimp it). Prick dough all over with a fork (but don’t prick the edges). Transfer parchment and pastry to a large baking sheet. Freeze until firm, about 15 minutes.

Spread half the almond filling in an even layer on each piece of chilled pastry. Arrange the cherries in a single layer over the almond filling. Freeze for another 15 minutes.

Bake the galettes for 15 minutes at 425F. Sprinkle the 1 tbsp granulated sugar over the galettes and continue to bake until the edges are golden brown, about 5-10 minutes. Transfer the galettes (with the parchment) to cool on a rack. Serve warm or at room temperature.

(Recipe transcription bored from Alpineberry)