Glazed Almond Macaroon Cherry Galettes
Indulge your sweet tooth with cherry galettes topped with a sweet almond macaroon glaze.
Nathan Lambrecht
Makes: 2 galettes
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Recipe Created By: Cheryl Armstrong
Featured In: My Indiana Home
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Recipe Created By: Cheryl Armstrong
Featured In: My Indiana Home
Ingredients
Galettes:
- 2 refrigerated pie crusts, room temperature
- 5 cups (1½ pounds) frozen sweet and dark tart cherries, thawed
- ½ cup dried red tart cherries
- ¾ cup sugar
- 2 tablespoons quick-cooking tapioca
- 1 tablespoon arrowroot
- ½ teaspoon ground nutmeg
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 egg, beaten
- 2 tablespoons turbinado sugar
Almond Macaroon Topping and Glaze:
- 1 egg white, lightly beaten
- 2 teaspoons butter, melted and cooled
- 1 tablespoon plus 2 teaspoons milk
- ½ teaspoon almond extract, divided
- 2 tablespoons sugar
- ½ cup sweetened shredded coconut
- ½ cup sliced almonds
- ½ cup powdered sugar
Instructions
- Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper.
- Prepare the filling: In a medium heavy-bottom saucepan, gently combine cherries, sugar, tapioca, arrowroot and nutmeg. Cook over medium-high heat, stirring constantly, until mixture is thickened and boiling. Stir in almond and vanilla extracts. Set aside.
- Prepare the topping: In a medium bowl, whisk together the beaten egg white, melted butter, 1 tablespoon milk, ¼ teaspoon almond extract and sugar. Stir in coconut and almonds. Set aside.
- Unroll pie crusts and place in the center of the prepared baking sheets. Brush each crust with egg wash, then spoon filling evenly into the center of crusts, leaving a 2-inch border. Fold edges up and over filling, overlapping slightly. Brush edge with egg wash and sprinkle with turbinado sugar.
- Bake for 15 minutes, then remove from oven and gently sprinkle with macaroon topping. Bake 10 more minutes or until topping is light golden brown. Cool 10 minutes, then remove from pan and finish cooling on wire rack.
- Prepare Glaze: Whisk together powdered sugar, 1 teaspoon milk and ¼ teaspoon almond extract until smooth. Drizzle over cooled galettes and serve.
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