Dhanson: /* Preparation */

2025-07-23T21:16:00Z

Preparation

← Older revision		Revision as of 21:16, 23 July 2025
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	[[Category:Desserts]]		[[Category:Desserts]]
			[[Category:Cherries]]

Dhanson: Created page with "{{RecipeSummary |PrepTime=30 min + 1 hr chilling time |CookTime=30-40 min @ 400° |Source=''The Smitten Kitchen Cookbook'' by Deb Perelman (pg 229) |Yield=8 servings |Rating={{Very Good}} }} === Ingredients === * 1/2 recipe All Butter, Really Flaky Pie Dough '''Filling:''' * 1/3 c sliced, slivered, or coarsely chopped almonds, blanched if you can get them * 1 1/2 t all-purpose flour * 3 T granulated sugar * 1 T butter (warm it to room temperature if you will be mixi..."

2024-03-31T23:39:29Z

Created page with "{{RecipeSummary |PrepTime=30 min + 1 hr chilling time |CookTime=30-40 min @ 400° |Source=''The Smitten Kitchen Cookbook'' by Deb Perelman (pg 229) |Yield=8 servings |Rating={{Very Good}} }} === Ingredients === * 1/2 recipe All Butter, Really Flaky Pie Dough '''Filling:''' * 1/3 c sliced, slivered, or coarsely chopped almonds, blanched if you can get them * 1 1/2 t all-purpose flour * 3 T granulated sugar * 1 T butter (warm it to room temperature if you will be mixi..."

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{{RecipeSummary
|PrepTime=30 min + 1 hr chilling time
|CookTime=30-40 min @ 400°
|Source=''The Smitten Kitchen Cookbook'' by Deb Perelman (pg 229)
|Yield=8 servings
|Rating={{Very Good}}
}}
=== Ingredients ===
* 1/2 recipe [[All Butter, Really Flaky Pie Dough]]

'''Filling:'''
* 1/3 c sliced, slivered, or coarsely chopped almonds, blanched if you can get them
* 1 1/2 t all-purpose flour
* 3 T granulated sugar
* 1 T butter (warm it to room temperature if you will be mixing your filling by hand)
* 1/4 t almond extract
* 1 large egg white
* 1 lb sweet cherries, any variety or a mix of varieties

'''To Finish:'''
* 1 large egg yolk
* 1 t water
* 1 T coarse sugar
* confectioners' sugar, for dusting

=== Preparation ===
Make the pastry. The dough should be refrigerated for at least an hour before you use it in this recipe.

Finely grind the almonds and flour in a food processor. Mix in the sugar, butter, and extract; then the egg white. Blend until smooth. Cover, and chill until needed.

Preheat the oven to 400°. On a floured work surface, roll out the dough into a 12-inch round. Transfer to a baking sheet lined with parchment paper. Spread the almond filling evenly over the bottom of the galette dough, leaving a 2-inch border. Scatter the cherries on top. Fold the border over the filling, pleating the edge to make it fit; the center will be open. Whisk egg yolk with water, and brush crust with mixture. Sprinkle crust with coarse sugar.

Bake the galette until the filling is puffed and the crust is golden brown, about 30-40 minutes; rotating the galette front to back halfway through for even browning. Cool, and serve dusted with powdered sugar.

[[Category:Desserts]]

Almond and Sweet Cherry Galette - Revision history

Dhanson: /* Preparation */