Go Back
Print Recipe

Cherry and Apple Almond Galette

Delicious Almond Galette with a Cherry and Apple filling
Prep Time1 hour
Servings: 4

Ingredients

For the Almond pastry

  • 1½ Cup Plain Flour
  • ¼ Cup Almond Flour or Ground Almond
  • 130 grams Butter
  • ¼ Cup Water (Adjust as needed)
  • 2 tbsp Granulated Sugar
  • ½ tsp Salt

For the Cherry Apple filling

  • 2 Apples (Sliced thinly)
  • 1 Cup Cherries (Pitted)
  • 1 tbsp Cinammon
  • ¼ Cup Brown sugar
  • 3 tbsp Melted Butter
  • A Pinch of Salt

Toppings (Optional)

  • ¼ Flaked almonds
  • Egg Wash

Instructions

To make the Galette Pastry

  • In a bowl, add all the dry ingredients, and whisk together until combined.
  • Transfer into a food processor or a standing mixer (If using). Or onto a lightly floured surface.
  • Add the butter and knead by hand, or on medium speed in a stand mixer/food processor until you get a crumb-like consistency.
  • Pour in the water gradually until it forms a dough. Adding more if needed. At this point the dough would be quite moist and sticky.
  • Transfer the dough into a clean bowl, or wrap in cling film.
  • Leave the dough to rest in the fridge for 30 minutes to an hour.
  • Make your galette filling during this time.

To make the filling

  • Mix the melted butter, salt, sugar and cinammon together in a bowl.
  • Add in the apples until coated.

Construct your Galette

  • Preheat the oven to 180°C/Gas Mark 4/356°F.
  • After the dough has rested, take it out and transfer to a lightly floured surface.
  • Roll the dough roughly into a 12-14'' circle. Dusting the centre of the dough with some plain flour.
  • Add the cherries to the centre of your galette pastry, making sure to layer the sides and top with the apple slices.
  • Fold the edges of the dough over the filling, overlapping the folds and pressing gently to keep them in place.
  • Egg wash the pastry and add some flaked almonds to the top and sides of the galette.
  • Bake for 30-35 minutes, until the filling is thoroughly cooked and you get a golden brown crust.
  • Leave to cool before serving.