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Delicious Cherry Almond Galette with Cardamom Crust

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A rustic yet refined galette featuring a cardamom-spiced crust, almond cream layer, and juicy cherry filling. Perfect for spring and summer desserts with a unique warm twist.

Ingredients

Scale
  • 2 1/2 cups (320g) all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp ground cardamom
  • 1 tsp salt
  • 1 cup (226g) unsalted butter, cold and cubed
  • 1/4 to 1/3 cup (60-80ml) ice water, chilled
  • 3 cups (450g) fresh or frozen pitted cherries
  • 1/2 cup (100g) granulated sugar
  • 2 tbsp almond flour
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract (optional)
  • 1 tbsp lemon juice
  • 1/2 cup (120g) ricotta cheese or mascarpone
  • 1/4 cup (50g) sugar
  • 1/2 tsp almond extract
  • 1 egg yolk
  • 1 egg, beaten (for egg wash)
  • 1 tbsp sliced almonds
  • Coarse sugar (optional, for sprinkling)

Instructions

  1. Make the Cardamom Crust: In a large bowl, whisk together flour, sugar, ground cardamom, and salt. Add cold cubed butter and cut into flour until mixture resembles coarse meal with pea-sized bits. Use a food processor if available.
  2. Slowly add ice water starting with 1/4 cup, mixing gently until dough just comes together. Add more water if needed. Form into two discs, wrap in plastic, and chill for at least 1 hour.
  3. Prepare the Almond Cream: Mix ricotta or mascarpone, sugar, almond extract, and egg yolk until smooth. Set aside.
  4. Prepare the Cherry Filling: Combine cherries, sugar, almond flour, vanilla extract, almond extract, and lemon juice. Stir gently and let sit for 10 minutes.
  5. Preheat oven to 375°F (190°C). Roll out one dough disc into a 12-inch circle about 1/8-inch thick on a floured surface. Transfer to parchment-lined baking sheet.
  6. Spread almond cream in the center leaving a 2-inch border. Spoon cherry mixture evenly over cream.
  7. Fold edges of dough up over filling, pleating to create rustic edge. Brush crust with beaten egg and sprinkle sliced almonds and coarse sugar on top.
  8. Bake for 40-45 minutes until crust is golden and filling bubbles. Tent with foil if crust browns too quickly.
  9. Cool on wire rack for at least 20 minutes before slicing.

Notes

Use fresh Bing or Rainier cherries when in season; if using frozen, thaw and drain well. For gluten-free option, substitute all-purpose flour with a 1-to-1 gluten-free baking flour blend. Keep ingredients cold for flaky crust. Avoid overworking dough. Egg wash gives golden crust and helps almonds stick. Dough can be made ahead and frozen for up to 2 weeks. Toss cherries with cornstarch if extra juicy to prevent soggy crust.

Nutrition

Keywords: cherry galette, almond galette, cardamom crust, fruit galette, easy dessert, spring dessert, summer dessert, homemade galette

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