STREUSEL-TOPPED CHERRY ALMOND GALETTE
Inspired by favorite French desserts, this ruby red galette is a rustic yet elegant tart everyone will love. The edges of the pastry are folded over the cherry filling before baking.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll crust into a 12-in. circle. Transfer to a parchment paper-lined baking sheet., Shape almond paste into a ball, then flatten into a disk. Roll out between two sheets of waxed paper into a 10-in. circle. Center on pastry. Spoon cherry pie filling over almond paste., In a small bowl, combine the pecans, brown sugar, flour and butter; sprinkle over pie filling. Fold up edges of pastry over filling, leaving center uncovered. Combine egg and water; brush over folded pastry and sprinkle with sugar., Bake at 375° for 30-35 minutes or until crust is golden and filling is bubbly. Using the parchment paper, slide galette onto a wire rack to cool completely. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 390 calories, Fat 18g fat (5g saturated fat), Cholesterol 32mg cholesterol, Sodium 128mg sodium, Carbohydrate 53g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g protein.
CHERRY CREAM CHEESE GALETTE
Provided by Valerie Bertinelli
Categories dessert
Time 2h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the crust: Pulse the flour, sugar and salt together in a food processor. Add the butter and pulse until the mixture resembles a coarse meal with some pea-size lumps. Drizzle in the vinegar and 4 tablespoons of the water; pulse until a dough starts to come together. If the mixture is too dry, add more water, a teaspoon at a time.
- Turn the dough out onto a piece of plastic wrap, form into a disk and wrap well. Refrigerate until firm, at least 1 hour.
- For the filling: Beat the cream cheese, egg yolk, 2 tablespoons of the granulated sugar, and the vanilla in a bowl with an electric mixer until smooth.
- In another bowl, toss the cherries with the cornstarch and the remaining 1 tablespoon granulated sugar.
- Finish the galette: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Lightly dust a work surface with flour and roll the dough out to a 12-inch round. Transfer to the prepared baking sheet.
- Spread the cream cheese mixture evenly over the dough, leaving a 1 1/2-inch border. Spoon the cherries over the cream cheese, leaving any excess juice in the bowl. Fold the edges of the dough over so they just barely cover some of the filling.
- Beat the egg white with a splash of water and brush it over the crust. Sprinkle the Demerara sugar evenly over the filling and crust.
- Bake until the crust is golden brown, 30 to 35 minutes. Cool for 10 minutes before serving.
APRICOT, CHERRY AND ALMOND GALETTE
Apricots and cherries are two stone fruits that have great affinity for each other and for almonds. Even less than perfect apricots will do here, as they will sweeten and their flavor will deepen as they bake.
Provided by Martha Rose Shulman
Categories dessert
Time 2h30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Remove the pastry from the freezer and place it on a baking sheet lined with parchment. Leave it to thaw while you prepare the fruit, but don't keep it out of the freezer for too long. It will thaw quickly, and it is easiest to handle if it's cold. You want it just soft enough so that you can manipulate it.
- Combine the cherries, apricots, slivered almonds, almond extract and 2 tablespoons of the sugar in a large bowl and gently toss together.
- Sprinkle the almond powder over the pastry, leaving a 2- to 3-inch border all around. Place the fruit on top. Fold the edges of the dough in over the fruit, pleating the edges as you work your way around the fruit to form a free-form tart that is roughly 9 inches in diameter. Place in the freezer on the baking sheet for 45 minutes to an hour. This helps the galette maintain its shape.
- Meanwhile, preheat the oven to 350 degrees. Remove the galette from the freezer. Brush the exposed edge of the pastry with the egg wash. Combine the remaining tablespoon of sugar and 1/4 teaspoon cinnamon and sprinkle over the fruit and the crust. Place in the oven and bake 1 hour, until the fruit is bubbly and the juice is running out and caramelizing on the parchment. Remove from the oven and allow to cool for at least 15 minutes. Serve hot or warm or at room temperature.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 17 milligrams, Sugar 12 grams, TransFat 0 grams
CHERRY & ALMOND FRANGIPANE GALETTE
Use spelt pastry for this free-form pie, as its nuttiness complements the frangipane. The combination of squishy baked cherries and juicy fresh ones is lovely
Provided by Rosie Birkett
Categories Dessert
Time 1h15m
Yield Serves 4-6
Number Of Ingredients 16
Steps:
- First, make the pastry. Sift the flour into a bowl and stir in the sugar and a pinch of salt. Add the butter and rub it in with your fingertips until you have a coarse crumb consistency. Stir in 2-3 tbsp of ice-cold water and bring the mixture together with your hands. Knead it against the side of the bowl, and if it comes together smoothly, squash it into a ball. If it's still crumbling, add a little more iced water and work it until you have a pliable pastry dough. Wrap it in baking parchment and chill for 30 mins. Meanwhile, macerate the cherries in the sugar and lemon juice in a bowl.
- To make the frangipane, blitz the almonds in a food processor until finely chopped, then add the butter, flour, vanilla extract and sugar, and blitz until combined. Add the egg, and blitz again to make a paste.
- Heat oven to 160C/140C fan/gas 3. On a lightly floured surface, roll out the pastry into a large circle about 30cm wide, and the thickness of a pound coin. It doesn't matter if the edges are split. Slide onto a baking sheet lined with baking parchment, and spread over the conserve, leaving about a 4cm border all the way around the edge. Cover this with the frangipane, then press half the cherries into it. Fold over the pastry edges to encase the edges of the cherries, pressing down the creases so it holds together. Brush with the beaten egg and scatter some granulated sugar over the cherries and pastry. Put in the freezer for 10 mins.
- Bake the galette for 45 mins, then remove from the oven and allow to cool for 10-15 mins. Pour over the remaining fresh cherries and spoon over any juices. Serve with clotted cream, if you like.
Nutrition Facts : Calories 545 calories, Fat 30 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.2 milligram of sodium
CHERRY GALETTE
I discovered the ease of Recipe #94405 recently, and my non-baking self fell in love. When I was overloaded with sweet cherries, I had to find a galette recipe to use them. This is an adaptation of a recipe found at an online wine site. That recipe used a homemade crust, but I think that the part of the appeal of the galette for me, aside from satisfying my sweet tooth, is the ease of using the refrigerated ones.
Provided by Ms B.
Categories Tarts
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- On a piece of lightly floured parchment, roll out dough.
- Transfer dough and parchment to a baking sheet.
- Process 1/4 sugar, almonds, nutmeg, and salt in food processor until almonds are ground.
- Gently toss with the cherries.
- Spoon cherries over dough, leaving a 2" border.
- Dot with butter.
- Fold in edges, pressing gently.
- Whisk yolk and cream together; brush over edges of tart.
- Sprinkle with 2 tablespoons sugar.
- Bake until golden, 40-45 minutes. (Original recipe stated 45-50 minutes, but I found that my oven was done sooner.).
Nutrition Facts : Calories 319.9, Fat 16.3, SaturatedFat 5.8, Cholesterol 48.6, Sodium 235.7, Carbohydrate 42.5, Fiber 3.3, Sugar 28.3, Protein 4.1
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