Cherry-Almond Frangipane Galette

• cherries↗400g g

  pitted, halved

• granulated sugar↗1 tsp tsp
• lemon juice1 tbsp tbsp
• marble cherries preserve3 tbsp tbsp
• egg↗1

  beaten

• crystallized sugar↗2 tbsp tbsp
• condensed cream↗

  for serving (optional)

• white spelt flour↗200g g
• granulated sugar↗1 tbsp tbsp
• unsalted butter↗120g g

  chilled and cubed

• whole almonds with skin↗100g g

  toasted

• unsalted butter↗15g g
• spelt flour↗1 tbsp tbsp

  plus extra for dusting

• vanilla essence↗½ tsp tsp
• golden granulated sugar↗50g g
• яйце↗1

Step-by-step instructions

1. 1

   First prepare the dough. Sift the flour into a bowl and add the sugar and a pinch of salt. Add the butter and rub it in with your fingertips until you get a coarse crumb. Add 2–3 tbsp of ice‑cold water and bring the mixture together with your hands. Knead it against the side of the bowl, and if it comes together smoothly, form a ball. If it still crumbles, add a little more cold water and work until you obtain an elastic dough. Wrap it in baking parchment and chill for 30 min. Meanwhile, marinate the cherries in sugar and lemon juice in a bowl.

2. 2

   To make the frangipane, quickly pulse the almonds in a food processor until finely ground, then add the butter, flour, vanilla essence and sugar, and pulse again until homogeneous. Add the egg and pulse once more to form a paste.

3. 3

   Preheat the oven to 160 °C/140 °C fan/gas 3. On a lightly floured surface roll out the dough into a large circle about 30 cm in diameter and as thin as a coin. It doesn’t matter if the edges are torn. Transfer to a parchment‑lined baking tray and spread the preserve, leaving about a 4 cm border around the edge. Cover with the frangipane, then press in half of the cherries. Fold the dough edges over to enclose the cherries, pressing the folds to seal. Brush with beaten egg and sprinkle the crystallized sugar over the cherries and dough. Place in the freezer for 10 min.

4. 4

   Bake the galette for 45 min, then remove from the oven and let it cool for 10–15 min. Drizzle with the remaining fresh cherries and spoon any juice over it. Serve with condensed cream if desired.