I know it’s a little late to be posting about cherries.. “C’mon Cheryl. It’s just about pumpkin season now.” I sort of misplaced my memory card while switching cameras and couldn’t get a hold of the pictures I took when this tart was actually made.
This tart was put together on one of those days where I felt like baking something, but was lazy AF. I didn’t feel like leaving the house to buy anything so I just opened up the refrigerator to see what I had to work with. Half a bag of cherries, a lemon, butter, and a shit load of almonds.
I tend to make any excuse to make a dessert with Dorie Greenspan’s frangipane from her French Pear Tart recipe, cause it’s just that good and so darn easy. I ended up making a dough and the frangipane and by the time I got to the cherries, I already wanted to stick them back into the fridge and leave them there. Well, something came over me and I actually stood there pitting every single cherry then sprinkling some sugar over them. Then wah-lah. The finished product was a rustic cherry galette that not only was easy enough to make by a lazy person, but was crisp on the outside and not too sweet on the inside.
Adapted from Dorie Greenspan’s French Pear Tart
6 Tbsp. Unsalted butter, room temperature
2/3 C. Granulated sugar
3/4 C. Almond flour
2 tsp. All purspose flour
1 tsp. Corn starch
1/2 tsp. Salt
2 tsp. Rum
In a food processor, combine butter and sugar until smooth. Add the almond flour, flour, corn starch and salt and pulse until combined. Add egg and run and pulse until well combined.
Remove from food processor into a covered bowl. Keep in refrigerator until ready to use.
Adapted from Food52
1 C. Unsalted butter, cubed
2 Tbsp. Granulated sugar
1/2 tsp. Salt
2 1/2 C. all purpose flour
1/4 C. Ice water
2 Tbsp. Melted butter
In a large bowl, combine sugar, flour, and salt. Add the cubed pieces of butter and incorporate into the flour mixture using a pastry cutter or the back of a knife, until crumbs the size of peas start to form. Slowly add water and mix until the dough becomes one big ball. Cut the dough in half and saran wrap each separately. Put in the refrigerator until ready to use.
Put cherries into a large bowl and add the sugar and lemon zest. Let sit for about 15 minutes.
Preheat oven to 400F.
When you’re ready to use the dough, prepare your surface with a light dusting of flour. Lay the dough on the flour and roll into a circle until about 1/4 inch thick. The circle doesn’t have to be perfect.
Spoon half the frangipane onto the center of the circle and spread the frangipane into a thin layer, leaving about 2 inches of the dough edge free.
Drain the cherries from the juice and place the cherries on top of the frangipane.
Fold the edges of the dough inward, creating something that looks like a pizza crust.
Brush on the melted butter onto the crust and sprinkle on the sugar.
Brush melted butter over the “crust” and sprinkle with sugar. Place the galette onto a cookie sheet with parchment paper. If you have a tart pan, place the galette into the tart pan prior to placing it onto the cookie sheet.
Bake in the oven for 40-45 minutes or until the crust is golden brown. When the galette is done baking, let the galette set on the baking sheet for about 10 minutes before transferring it onto a cooling rack. Let cool for at least 20 minutes before cutting into it.
Serve cold or my favorite, warm with a scoop of vanilla bean ice cream. YUM!