Rustic Cherry Galette with Almond Frangipane

My Cherry Galette with Almond Frangipane is a rustic, buttery pastry filled with a rich almond cream and topped with juicy, sweet-tart cherries. As it bakes, the frangipane puffs slightly around the cherries, absorbing their juices and creating a tender almond layer beneath the fruit. Each bite combines crisp, flaky crust with a soft almond filling and vibrant cherries — everything I love about a homemade fruit pie, but simpler, more relaxed, and just as impressive.

Cherry Galette layered with almond paste and topped with sweet cherry filling

There are many reasons to bake a classic American cherry pie, but this galette is an excellent alternative when you want something that highlights the crust and is forgiving to assemble. Because a galette is shallow and the fruit is exposed to direct oven heat, excess liquid evaporates quickly. The result is a crisp, dark golden crust that rarely becomes soggy. It also requires less fuss than a traditional pie: prepare the dough ahead of time if you like, but you can assemble the galette at the last minute and serve it warm — no lengthy waiting for it to set required.

Tips and Tricks for Making a Perfect Galette

I’ve baked this galette many times and learned a few reliable techniques that consistently improve the outcome. Here are the practical tips I always follow:

Work on a lightly floured surface and flour your rolling pin as well. Rotate the dough every few strokes and add more flour as needed to prevent sticking.
Bake the galette on the lowest oven rack. I found that the bottom rack gives a crisper, better-colored crust than the middle rack.
You can use fresh, frozen, or canned cherries. If you use frozen cherries, thaw them fully and discard any excess liquid before mixing with the sugar and cornstarch.
Leave a small gap between the filling and the edge of the crust when folding. As the frangipane bakes it spreads slightly — if the filling is tucked too close to the edge, it may spill over and tear the crust.

Assemble the galette directly on the baking pan. Trying to transfer a large, soft, unbaked galette after it’s been assembled is awkward and often leads to tears — assembling it on the pan avoids that frustration.

Rolled pie crust. — Roll the pie dough into a 14–16 inch circle.

Rolled and trimmed pie crust. — Roll the pie dough into a 14–16 inch circle.

Cherry Galette With Creamy Frangipane

This Cherry Galette combines a flaky, buttery crust with a smooth almond frangipane and bright cherry filling. The frangipane absorbs some cherry juices as it bakes, giving a moist, tender layer under the fruit while the crust turns golden and crisp. It’s a relaxed way to enjoy that classic cherry-and-almond combination without the fuss of a two-crust pie.

Prep Time
30 mins

Cook Time
45 mins

Servings
8 Slices

Author
Dikla Levy Frances

Ingredients

1 recipe Cream Cheese Pie Crust, chilled
1 recipe Almond frangipane cream (at room temperature)

To Make the Cherry Filling

3 1/2 Cups (600g) Pitted cherries
3/4 Cup (150g) Sugar
2 1/2 Tbs Cornstarch
Salt, a pinch
1/2 tsp Almond extract
1 Large Egg, beaten (for egg wash)
1 Cup (80g) Sliced almonds

Instructions

To Make the Cherry Filling

In a large bowl, combine the sugar (150g), cornstarch (2 1/2 tablespoons), and a pinch of salt.
Add the pitted cherries and the almond extract, then toss until evenly coated. Let the mixture rest for at least 10 minutes and up to 30 minutes so the sugar and cornstarch begin to draw out and bind the juices.

To Assemble

Preheat the oven to 425°F (220°C).
Remove the chilled dough from the refrigerator and roll it on a lightly floured surface into a 16–18 inch round, about 1/8 inch thick. Trim any ragged edges if desired.
Carefully lift the rolled crust and place it onto a large baking sheet lined with parchment paper.
Spread the frangipane in the center of the dough in an 8–10 inch circle, leaving a border for folding.
Mound the cherry filling over the frangipane, spreading it evenly but leaving a small gap between the fruit and the edge to allow for spreading as it bakes.
Fold the dough edges up and over the filling to form the rustic galette shape. Brush the exposed crust with the beaten egg and sprinkle with sliced almonds.
Bake on the lowest oven rack for 35–40 minutes, or until the filling is bubbling and the crust is golden brown. If the crust darkens too quickly, tent it lightly with foil for the remaining time.
Remove the galette from the oven and let it cool until it reaches warm or room temperature before slicing. Cooling allows the filling to set slightly for cleaner slices.