Description
This Cherry, Almond, & Cardamom Galette is a rustic, fragrant, and delicious tart with a flaky cardamom-infused crust, bursting with juicy cherries and topped with toasted almonds and a sprinkle of turbinado sugar. Served with lightly whipped cardamom-scented cream, it perfectly balances sweet and spice in a charming homemade dessert.
Ingredients
Scale
For the Dough
- 1 1/2 cups flour
- 1 tbsp ground cardamom
- 1 stick unsalted butter (frozen and cut into small cubes)
- 2 egg yolks (reserve egg whites for egg wash)
- 1/4 tsp sea salt
- 1 tbsp granulated sugar
- 3 tbsp ice cold water
For the Filling
- 2 1/2 cups cherries, pitted
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tbsp sugar
For the Topping
- 2 tbsp sliced almonds
- 1 egg yolk (for egg wash)
- 1 tbsp turbinado (coarse) sugar
For the Whipped Cream
- 1 1/2 cups cold heavy whipping cream
- 1 tsp ground cardamom
- 1 tbsp powdered sugar
Instructions
- Make the Dough: Mix together flour, cold butter, ice cold water, egg yolks, sea salt, ground cardamom, and granulated sugar in a food processor or use a pastry cutter to combine until pea-sized dough chunks form. Gather the dough by hand and shape into a disk. Wrap tightly in plastic wrap and chill in the fridge for 1 hour to firm up.
- Prepare the Filling: Pit the cherries by pushing the pit out using a bamboo skewer or cherry pitter. In a bowl, toss the cherries with cornstarch, granulated sugar, and vanilla extract until evenly coated.
- Preheat Oven: Set the oven temperature to 425ºF (220ºC) to ensure a hot environment for baking the galette.
- Roll Out Dough: Remove the chilled dough from the fridge and roll it out on a piece of parchment paper into an imperfect 12-inch circle. Transfer both parchment paper and dough to a baking sheet.
- Assemble Galette: Spoon the cherry filling into the center of the dough circle, leaving about 2-3 inches from the edge. Fold and gently pinch the edges of the dough up and over the filling, creating pleats as you go. Imperfection is part of the rustic charm.
- Apply Egg Wash and Toppings: Whisk one egg yolk with a little water. Using a pastry brush, brush this egg wash over the dough edges. Sprinkle sliced almonds and turbinado sugar on top of the washed crust to add crunch and sweetness.
- Bake Galette: Bake in the preheated oven for 35-40 minutes, keeping a close eye to prevent the almonds from burning. The crust should be deeply golden and filling bubbling.
- Cool the Galette: Remove from the oven and transfer to a cooling rack. Allow it to cool for about 10 minutes to set before slicing.
- Prepare Whipped Cream: In a chilled bowl or stand mixer, whip the cold heavy cream, ground cardamom, and powdered sugar until soft peaks form. Dollop the scented whipped cream liberally onto each slice just before serving.
Notes
- Chilling the dough is important for a flaky crust and easier handling.
- If fresh cherries are unavailable, frozen and thawed cherries can be used but drain excess juice to prevent sogginess.
- The galette crust can be brushed with egg whites reserved from egg yolks if preferred for a more golden finish.
- Watch the almonds closely during baking to avoid burning; you can add them halfway through baking if preferred.
- Use parchment paper to easily transfer the galette and for easy cleanup.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: cherry galette, almond galette, cardamom tart, rustic tart, baked fruit dessert, cherry pastry, homemade galette
