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Crispy Brown Butter Cherry Galette with Almond Crust

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A rustic and sophisticated dessert featuring a flaky almond crust, caramelized brown butter edges, and juicy cherry filling. Easy to make and perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (60g) almond flour
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 10 tablespoons (140g) unsalted butter, cold and cut into cubes
  • ¼ cup (60ml) ice-cold water
  • 1 teaspoon pure vanilla extract
  • 4 cups (600g) fresh or frozen pitted cherries
  • ⅓ cup (65g) granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract (optional)
  • 4 tablespoons (56g) unsalted butter (for brown butter topping)
  • 1 tablespoon turbinado sugar or coarse sugar

Instructions

  1. Prepare the Almond Crust: In a large bowl, whisk together the all-purpose flour, almond flour, sugar, and salt. Add the cold, cubed butter. Using a pastry cutter or your fingertips, quickly work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits.
  2. Add Liquids: Stir in the vanilla extract and gradually add the ice-cold water, one tablespoon at a time, mixing gently until the dough just comes together. Avoid overmixing.
  3. Chill the Dough: Shape the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  4. Make the Cherry Filling: In a medium bowl, toss the cherries with sugar, cornstarch, lemon juice, vanilla, and almond extract (if using). Let it sit while the dough chills.
  5. Brown the Butter: In a small saucepan over medium heat, melt the butter. Keep swirling the pan until it turns golden brown and smells nutty (about 5 minutes). Remove from heat and set aside.
  6. Roll Out the Dough: On a lightly floured surface, roll the chilled dough into a 12-inch circle about ¼ inch thick. If the dough cracks, gently press it back together.
  7. Assemble the Galette: Transfer the dough to a prepared baking sheet. Spoon the cherry filling into the center, leaving a 2-inch border all around. Fold the edges over the filling, pleating as needed.
  8. Add Brown Butter and Sugar: Brush the crust edges generously with the browned butter, then sprinkle the turbinado sugar over the crust.
  9. Bake: Place in a preheated oven at 400°F (200°C) for 35-40 minutes, or until the crust is golden and the cherry filling is bubbling. Cover crust edges with foil if browning too quickly.
  10. Cool and Serve: Let the galette cool on a wire rack for at least 20 minutes before slicing.

Notes

Keep a close eye when browning butter to avoid burning. Chill dough if it becomes too soft while rolling. Brush crust with browned butter and sprinkle coarse sugar for a crispy, caramelized finish. Use cornstarch in filling to prevent soggy crust. Cover crust edges with foil if browning too fast.

Nutrition

Keywords: cherry galette, brown butter, almond crust, dessert, easy galette, fruit tart, homemade dessert

Find it online: https://sparklechew.com/crispy-brown-butter-cherry-galette-recipe-easy-homemade-almond-crust-dessert/