Cherry & almond frangipane galette
- Rosie Birkett
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Serves 4-6
Easy
Prep: 30 mins
Cook: 45 mins
plus chilling and cooling
A star rating of 5 out of 5.3 ratingsRate
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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
Freezable (Freezable (pastry dough only))
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
400g cherries
pitted and halved
-
1 tsp caster sugar
-
1 tbsp lemon juice
-
3 tbsp morello cherry conserve
-
1 egg
beaten
-
2 tbsp granulated sugar
-
clotted cream
to serve (optional)
For the pastry
-
200g white spelt flour
-
1 tbsp caster sugar
-
120g unsalted butter
chilled and cut into cubes
For the frangipane
-
100g whole, skin-on almonds
toasted
-
15g unsalted butter
-
1 tbsp spelt flour
plus extra for dusting
-
½ tsp vanilla essence
-
50g golden caster sugar
-
1 egg
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Nutrition: Per serving (6)
- kcal545
- fat30g
- saturates13g
- carbs55g
- sugars31g
- fibre2g
- protein12g
- salt0.2g
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Method
-
step 1
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.
-
step 2
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.
-
step 3
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.
-
step 4
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.
Recipe from Good Food magazine, August 2018
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A star rating of 5 out of 5.3 ratings
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