1.5cupOrganic all purpose flour or 00 flour (add more if needed)225 gr
⅔cupBrown sugar70 gr
¾tablespoonGround cardamom
½cup + 1 tablespoon Cold butter cut into cubeshigh quality - 125 gr
1Egg
¼teaspoonSalt1 gr
½teaspoonBaking powderlevel
1Lemon zestoptional
For the filling:
13ouncesCherries350/400 gr
1 or 2 tablespoonsIcing sugaroptional
Lemon zest
To top the crust:
a bit ofEgg white
fewSliced almonds (or almond meal + a bit of sugar + a pinch of cardamom powder)
Instructions
In a food processor, mix flour, cane sugar, egg, cold butter, salt, ground cardamom and baking powder in a food processor. Pulse until it resembles fine bread crumbs. DO NOT OVER MIX otherwise the butter will melt.
Slightly dust your board with flour, place the dough's crumbles on top, push it together and gently kneed it.
Cover with plastic wrap and let it rest in the fridge for at least one hour.
For the filling:
In a bowl, combine a bit of sugar, cherries and lemon zest. Let it chill in the fridge.P.S. you have to pit the cherries, obviously.
Now, ready to make the cherry galette:
Take the chilled dough and roll it out to a circle.
Put cherries in the middle and fold like in the photos above.
Brush with some egg white and sliced almond (or almond meal, like in the photos).
Bake the cherry galettes at 390° F (200°C) for about 30 minutes or until the surface is golden brown.