Apple and Tart Cherry Dessert Galette
Elegant French pastry with intense fruit flavor
Ingredients
Pistachio-Almond Galette Crust (makes two 7" Galettes)
- ¼ cup raw pistachios
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ tsp sugar
- 1/8 tsp almond extract
- 1 stick chilled butter cut into pieces
Galette Filling
- 3 Honeycrisp apples unpeeled
- 2 TBS lemon juice
- ¾ cup dried tart cherries
- 2 TBS cornstarch
- 6 TBS light brown sugar
- ¼ tsp ground cinnamon
- 1 egg beaten for egg wash
Glaze (post-bake)
- 1 tsp honey
- 1/4 tsp boiling water
- Turbinado sugar
Instructions
Dough
- Pulse pistachios in a food processor until coarsely ground. Add flour, salt, and sugar and pulse to combine. Add butter and pulse just until a coarse meal forms. Add almond extract and gradually stream in ice water and process until dough comes together. Transfer dough to a work surface; form into 2 balls, and flatten into disks. Wrap in plastic; chill at least 30 mins.
Galette Filling
- Cut apples into thin, even slices. Toss with the lemon juice. Add the dried cherries, then add the cornstarch, brown sugar and cinnamon and toss until the evenly coated.
- Roll chilled dough out on floured surface into ~8-9” circle. Fill with galette contents and fold outside ~1” toward center using “pleated” finish.
- Arrange the apple slices in a circular pattern in the center on the dough, leaving a 1-2” border. Sprinkle cherries on top of apples. Fold the border over the filling. It will only cover the filling partially.
- Brush crust with egg wash.
- Bake at 400 °F for 35-40 mins until the apples are tender and crust is golden brown. Remove from oven.
- Stir together the honey and boiling water to make a glaze. Brush the honey glaze all over the top of the fruit and crust. Sprinkle Turbinado sugar on crust. Serve warm or at room temperature.