Streusel-Topped Cherry Almond Galette Recipe

Streusel-Topped Cherry Almond Galette Recipe
Streusel-Topped Cherry Almond Galette Recipe photo by Taste of Home
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Streusel-Topped Cherry Almond Galette Recipe

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Inspired by favorite French desserts, this ruby-red galette is a rustic yet elegant tart everyone will love. The edges of the pastry are folded over the cherry filling before baking.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 1 sheet refrigerated pie pastry
  • 1 package (7 ounces) almond paste
  • 1 can (21 ounces) cherry pie filling
  • 1/4 cup chopped pecans
  • 1/4 cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon unsalted butter, melted
  • 1 large egg
  • 1 tablespoon water
  • 1/2 teaspoon sugar
  • 1 teaspoon confectioners' sugar

Directions

On a lightly floured surface, roll pastry into a 12-in. circle. Transfer to a parchment paper-lined baking sheet.
Shape almond paste into a ball, then flatten into a disk. Roll out between two sheets of waxed paper into a 10-in. circle. Center on pastry. Spoon cherry pie filling over almond paste.
In a small bowl, combine the pecans, brown sugar, flour and butter; sprinkle over pie filling. Fold up edges of pastry over filling, leaving center uncovered. Combine egg and water; brush over folded pastry and sprinkle with sugar.
Bake at 375° for 30-35 minutes or until crust is golden and filling is bubbly. Using the parchment paper, slide galette onto a wire rack to cool completely. Sprinkle with confectioners' sugar. Yield: 8 servings.
Originally published as Streusel-Topped Cherry Almond Galette in Taste of Home Christmas Annual Annual 2013, p137

  • 1 sheet refrigerated pie pastry
  • 1 package (7 ounces) almond paste
  • 1 can (21 ounces) cherry pie filling
  • 1/4 cup chopped pecans
  • 1/4 cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon unsalted butter, melted
  • 1 large egg
  • 1 tablespoon water
  • 1/2 teaspoon sugar
  • 1 teaspoon confectioners' sugar
  1. On a lightly floured surface, roll pastry into a 12-in. circle. Transfer to a parchment paper-lined baking sheet.
  2. Shape almond paste into a ball, then flatten into a disk. Roll out between two sheets of waxed paper into a 10-in. circle. Center on pastry. Spoon cherry pie filling over almond paste.
  3. In a small bowl, combine the pecans, brown sugar, flour and butter; sprinkle over pie filling. Fold up edges of pastry over filling, leaving center uncovered. Combine egg and water; brush over folded pastry and sprinkle with sugar.
  4. Bake at 375° for 30-35 minutes or until crust is golden and filling is bubbly. Using the parchment paper, slide galette onto a wire rack to cool completely. Sprinkle with confectioners' sugar. Yield: 8 servings.
Originally published as Streusel-Topped Cherry Almond Galette in Taste of Home Christmas Annual Annual 2013, p137

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