Rustic Cherry Vanilla Almond (Printable)

A free-form tart featuring cherries, vanilla, and a crisp almond crust perfect for summer flavors.

# What You'll Need:

→ Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup almond flour
03 - 2 tbsp granulated sugar
04 - 1/2 tsp fine sea salt
05 - 1/2 cup cold unsalted butter, cubed
06 - 3 to 4 tbsp ice water

→ Filling

07 - 3 cups fresh sweet cherries, pitted and halved
08 - 1/3 cup granulated sugar
09 - 2 tbsp cornstarch
10 - 1 tbsp lemon juice
11 - 1 tsp vanilla extract
12 - 1/4 tsp almond extract (optional)

→ Assembly

13 - 1 egg, beaten (for egg wash)
14 - 2 tbsp sliced almonds
15 - 1 tbsp coarse sugar (such as turbinado), for sprinkling

# Steps:

01 - Combine all-purpose flour, almond flour, sugar, and salt in a large bowl. Cut in cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until dough just holds together. Shape into a disk, wrap, and refrigerate for 30 minutes.
02 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
03 - In a medium bowl, toss pitted cherries with sugar, cornstarch, lemon juice, vanilla extract, and almond extract if using, ensuring fruit is evenly coated.
04 - On a lightly floured surface, roll chilled dough into a 12-inch circle. Transfer dough carefully to the prepared baking sheet.
05 - Spoon cherry filling onto the center of the dough, leaving a 2-inch border. Fold the edges of the dough over the fruit, pleating as necessary and leaving the center exposed.
06 - Brush the folded crust with beaten egg. Evenly sprinkle sliced almonds and coarse sugar over the crust.
07 - Bake for 35 to 40 minutes until crust is golden brown and filling bubbles. Allow to cool for at least 20 minutes before slicing.

# Expert Advice:

01 -
  • The free-form shape means no pie plate, no stress, and plenty of charm in every uneven pleat.
  • Almond flour in the crust adds a subtle nuttiness that pairs like magic with sweet summer cherries.
  • It bakes up golden and crisp on the edges while the center stays jammy and tender.
  • You can swap the fruit based on whats ripe, making this your go-to all season long.
02 -
  • Keep your butter ice cold and work quickly, warm butter makes a tough, greasy crust instead of flaky layers.
  • Dont skip chilling the dough, it prevents shrinking in the oven and makes rolling infinitely easier.
  • If using frozen cherries, thaw them completely and drain off the excess liquid or your filling will flood the crust.
  • Let the galette cool before slicing, the filling needs time to thicken or it will run everywhere.
03 -
  • Use a light hand when folding the crust, those organic pleats are what make a galette look so effortlessly beautiful.
  • Rotate the baking sheet halfway through for even browning, especially if your oven runs hot on one side.
  • If the edges brown too quickly, tent them loosely with foil and keep baking until the filling thickens.
  • A sprinkle of flaky sea salt over the finished galette adds an unexpected savory contrast that makes the sweetness sing.
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