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Perfect Sour Cherry Almond Galette Recipe with Easy Vanilla Bean Glaze

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A cozy and rustic galette featuring tart sour cherries, a buttery almond filling, and a smooth vanilla bean glaze. Perfect for seasonal gatherings and easy to make with pantry staples.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour
  • 2 tbsp granulated sugar
  • ¼ tsp salt
  • 8 tbsp (113g) unsalted butter, cold and cubed
  • 3–4 tbsp ice water
  • 2 cups (300g) sour cherries, pitted
  • ½ cup (100g) granulated sugar
  • 1 tbsp cornstarch
  • 1 tsp almond extract
  • ⅓ cup (40g) sliced almonds, toasted
  • ½ cup (60g) powdered sugar, sifted
  • 1 tbsp unsalted butter, melted
  • 1 tsp heavy cream or milk
  • ½ tsp vanilla bean paste

Instructions

  1. In a large bowl, combine 1 ¼ cups all-purpose flour, 2 tbsp granulated sugar, and ¼ tsp salt. Add 8 tbsp cold, cubed unsalted butter. Cut the butter into the flour mixture using a pastry cutter or two forks until it resembles coarse crumbs with some pea-sized pieces remaining, about 5 minutes.
  2. Sprinkle 3 tbsp ice water over the mixture and gently mix with a fork. Add additional water, 1 tbsp at a time, until the dough just comes together when pressed. Form the dough into a flat disk, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.
  3. Pit 2 cups sour cherries (if frozen, no need to thaw fully). In a medium bowl, toss cherries with ½ cup granulated sugar, 1 tbsp cornstarch, and 1 tsp almond extract. Set aside to macerate for 15-20 minutes.
  4. Toast ⅓ cup sliced almonds in a dry skillet over medium heat until golden and fragrant, about 3 minutes, stirring frequently. Remove from heat and let cool.
  5. On a lightly floured surface, roll the chilled dough into a 12-inch circle, about ⅛ inch thick. Transfer the dough to a parchment-lined baking sheet.
  6. Evenly spread the cherry mixture over the dough, leaving a 2-inch border. Sprinkle toasted sliced almonds over the cherries. Fold the edges of the dough up and over the filling, pleating as necessary to create a rustic edge.
  7. Preheat oven to 375°F (190°C). Bake the galette for 40-45 minutes until crust is golden and filling is bubbly. Tent edges with foil if they brown too quickly.
  8. While baking, whisk together ½ cup powdered sugar, 1 tbsp melted unsalted butter, 1 tsp heavy cream or milk, and ½ tsp vanilla bean paste until smooth.
  9. Once out of the oven and slightly cooled (about 10 minutes), drizzle the vanilla bean glaze over the galette. Let rest another 10 minutes before slicing.

Notes

Keep butter cold for a flaky crust. If filling is watery, add up to 2 tsp extra cornstarch. Tent crust edges with foil if browning too fast. For gluten-free crust, substitute flour with 1:1 gluten-free blend. For vegan version, use coconut oil instead of butter and plant-based milk in glaze.

Nutrition

Keywords: sour cherry galette, almond galette, vanilla bean glaze, rustic tart, easy dessert, seasonal fruit dessert

Find it online: https://gleefulfork.com/perfect-sour-cherry-almond-galette-recipe-with-easy-vanilla-bean-glaze/