Cherry Frangipane Galette
 
 
Author:
Serves: 6
Ingredients
Crust:
  • 1¼ cups unbleached all-purpose flour
  • ½ tsp kosher salt
  • 1½ tsp granulated sugar
  • 1 stick (1/4 pound) cold unsalted butter, cut into ½-inch pieces
  • ½ cup cold water
  • 1 tablespoon cider vinegar
  • ½ cup ice
Cherry Filling:
  • 4 cups pitted cherries, sliced (about 1½ pounds)
  • ½ cup sugar
  • zest from ½ a lemon
  • 1 vanilla bean, seeded
Frangipane:
  • *1/2 cup blanched slivered almonds
  • ½ tbsp flour
  • ¼ cup sugar
  • 4 tbsp (1/2 stick) unsalted butter, at room temperature
  • 1 egg
  • ½ tsp vanilla extract
Instructions
Crust:
  1. In a food processor combine flour, salt, and sugar. Pulse to combine. Add butter and pulse until butter is pea size. In a large measuring cup or small bowl combine water, vinegar and ice. Add 2 tablespoons of ice water mixture to the food processor and pulse. Add one or more tablespoon of ice water at a time until the mixture becomes a ball with some dry bits remaining.
  2. Shape the dough into a round disc, cover with plastic wrap and refrigerate for at least one hour or more.
Cherry Filling:
  1. In a bowl, add the cherries, sugar, lemon zest, and vanilla bean seeds. Stir and let sit to macerate for 30 minutes.
Frangipane:
  1. In a food processor, grind the almonds, flour, and sugar to a rough powder. Add butter and pulse until incorporated. Add egg and vanilla extract, and process until smooth and creamy.
Assemble:
  1. Preheat oven to 375°
  2. On a floured work surface roll out the dough to a ¼" thickness. Don't worry if it is not a perfect circle (this is the joy of making a galette). Transfer the dough to a sheet pan. Spread the frangipane onto the dough in an even layer, trying to leave about a 1" border. Using a slotted spoon, remove the cherries from the liquid and spoon the cherries onto the frangipane. Fold the 1" border over the sides, enclosing the frangipane and cherries.
  3. Bake for 45 minutes. Allow to cool before slicing. Top with powdered sugar and serve with fresh whip cream!
Notes
*Alternatively you can use ground almonds and use a mixer to make the frangipane, instead of a food processor. Crust: Adapted from The Four and Twenty Black Birds Pie Book Frangipane: Adapted from David Tanis NYTimes Cooking
Recipe by Cooks and Kid at https://cooksandkid.com/cherry-frangipane-galette/