Cherry & Almond Frangipane Galette Recipe

Preheat the oven to 375°F (190°C).

In a mixing bowl, combine the flour, granulated sugar, and salt. Add the cold butter and use a pastry cutter or your hands to cut the butter into the flour mixture until it resembles coarse crumbs.

Slowly add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.

In a separate bowl, mix together the almond meal and powdered sugar to make the frangipane filling.

On a lightly floured surface, roll out the chilled dough into a circle, about 12 inches in diameter. Transfer the dough onto a baking sheet lined with parchment paper.

Spread the almond frangipane mixture onto the center of the dough, leaving a border of about 2 inches around the edges.

Arrange the cherry halves on top of the frangipane, gently pressing them down.

Fold the edges of the dough towards the center, overlapping slightly, to create a rustic galette shape. Brush the edges of the dough with beaten egg wash.

Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the cherries are soft and bubbly.

Remove from the oven and let it cool for a few minutes. Dust with powdered sugar, if desired, before serving.