- 1 1/4 cups all-purpose flour
- 1 stick (1/2 cup) cold unsalted butter, cubed
- 1 tbsp sugar
- 1/4 tsp salt
- 1 1/2 lbs cherries, stemmed, pitted and halved
- 1/3 cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1/4 tsp almond extract
- 1/8 tsp salt
- Cream or half-and-half, for brushing
- 2 tbsp turbinado or raw sugar
In a food processor, combine flour, butter, sugar and salt. Pulse until butter resembles coarse crumbs (a few larger pieces are okay). With machine running, stream in 2 tbsp ice water, about 20 seconds. Check to see if dough has come together. If it seems dry, add ice water 1 tbsp at a time with machine running, being careful not to make dough too wet. do not overmix. Transfer dough onto a work surface, form into a disk, wrap in plastic and refrigerate for 1 hour.
Heat oven to 375 degree F. In a bowl, combine cherries, sugar, cornstarch, lemon juice, almond extract and salt. Set aside.
On a lightly floured surface, roll out chilled dough to a 13 inch circle. Transfer dough to a baking sheet lined with parchment paper. Pour filling into middle of dough, leaving a 2 inch border around edges. Fold edges over filling (galette should be 9 inches wide when complete). brush border with cream and sprinkle with sugar. Bake for 50 to 55 minutes, until crust is golden brown. Cool on a wire rack before slicing.