Cherry Almond Galtte
Ingredients
- 1 recipe All butter crust
To Make thw Cherry Filling
- 3 1/2 Cups Pitted cherries , liquid reserved. (1 1/4 LB / 570 g )
- 3/4 Cup +2 TBS Sugar (6 oz / 175 g)
- 2 1/2 TBS Cornstarch
- Salt, a pinch
- 1/4 tsp Almod Extract
To make the Frangipane
- 1 Cup Almon Flour (100 g / 3.5 oz)
- 1/2 Cup Sugar (100 g / 3.5 oz)
- 1/2 Cup Butter, melted (113 g / 4 oz)
- 1 Large Egg
- 1 TBS Flour
- 1 tsp Almond Extract
Instructions
To Make The Cherry Filling
- In a large bowl, mix the sugar, cornstarch and salt.
- Add the cherries and almod extract and toss to distribute. Let sit for min. 10 minites up to 30 minutes.
To Make the Frangipane
- Place all the ingridients in a medium bowl and mix to combine until smooth.
To Assemble
- Preheat oven to 425F. Place a baking rack at the lowest level.
- Remove dough from the refrigartor and roll it on a lighlty floured surface to a 14" round circle.
- Spread the frangipane in the centre leaving 4"-6" clean edges.
- Layer the cherry filling on top.
- Fold the edges towards the center and brush with an egg.
- Bake for 35-40 minutes or just until the filling is bubbling and the crust is golden brown.
- Remove from oven and allow to cool completely before slicing.