Cherry Bakewell Galette - Recipe

Cherry Bakewell Galette


For the pastry:
125g plain flour
100g butter, cubed
25g light brown soft sugar
1 medium egg yolk

For the frangipane filling:
50g butter, softened
50g golden caster sugar plus 25g
2 medium eggs
½ tsp almond essence
75g ground almonds
25g plain flour
425g can Cooks & Co Pitted Black Cherries in Light Syrup
2 tsp demerara suga

Preparation Time: 10 mins
Cooking Time: 20 - 25 mins
Serves: 6

Cherry Bakewell Galette

Preparation Method

Preheat the oven to 200oC, gas mark 6.

1. For the pastry, place the flour, butter and sugar in a food processor and pulse until it resembles breadcrumbs.  Add the egg yolk and 1-2 tbsp water until a soft dough is formed.  Wrap in clingfilm and chill. 

2. Meanwhile, make the filling. Whisk together the butter and 50g sugar until pale and fluffy. Add 1 egg and the almond essence and whisk until combined.  Stir in the almonds and flour.

3. Drain the cherries, reserving the juice. Beat the remaining egg.

4. Roll out the pastry on a lightly floured surface to a 30cm circle. Spread with the frangipane leaving a 3cm border, top with the drained cherries. Fold the pastry edges over the filling, brush with beaten egg and sprinkle with the demerara.  Bake for 20-25 minutes until golden.

5. Meanwhile, place the cherry juice in a small saucepan with remaining sugar and boil until reduced and syrupy, about 50ml.  Brush this syrup over the cherries just before serving.

Cooks tip
Great served warm with ice cream as a dessert or cold with afternoon tea.



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