Streusel Topped Cherry Almond Galette Recipes

Steps:

• Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom; trim edges., In a large saucepan, combine the sugar, cornstarch and salt. Stir in cherries; bring to a boil over medium heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in extract. Pour into crust., For topping, combine the oats, flour, brown sugar and almonds. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling. Bake at 350° for 30-35 minutes or until topping is golden brown. Cool on a wire rack.

Steps:

• On a lightly floured surface, roll crust into a 12-in. circle. Transfer to a parchment paper-lined baking sheet., Shape almond paste into a ball, then flatten into a disk. Roll out between two sheets of waxed paper into a 10-in. circle. Center on pastry. Spoon cherry pie filling over almond paste., In a small bowl, combine the pecans, brown sugar, flour and butter; sprinkle over pie filling. Fold up edges of pastry over filling, leaving center uncovered. Combine egg and water; brush over folded pastry and sprinkle with sugar., Bake at 375° for 30-35 minutes or until crust is golden and filling is bubbly. Using the parchment paper, slide galette onto a wire rack to cool completely. Sprinkle with confectioners' sugar.

Steps:

• For the galette: Position a rack in the center and preheat the oven to 375 degrees F. Melt the butter in a large nonstick skillet over medium-high heat. Add the apples and sprinkle with the salt. Saute until almost tender, tossing occasionally, about 10 minutes. Remove the skillet from the heat. Whisk the sugar, spices and arrowroot in a small bowl until no cornstarch lumps remain. Sprinkle the spiced sugar and lemon juice over the apples in skillet, and toss to blend. Cool to lukewarm.
• Place a large sheet of parchment paper on the work surface. Unfold the pastry sheet on the parchment and sprinkle both sides lightly with flour. Roll out the pastry to 12-inch square, lifting, turning and sprinkling with more flour to keep from sticking. Cut off the corners (with a rounded cut), making a 12-inch-diameter pastry round.
• Brush the pastry all over with some beaten egg. Starting 2 inches in from the edge (to leave wide border), arrange the apple wedges close together in a circle on the pastry. Arrange the remaining apples in a smaller circle in center (ends may overlap first ring of apples). Fold the pastry border partially over the filling, pleating the pastry in loose folds. Brush the folded-up pastry border with some beaten egg. Slide the galette with the parchment onto a heavy baking sheet. Scrape the juices from the skillet over the apples. Bake galette until pastry edge is deep golden brown, 30 to 35 minutes.
• Meanwhile, make the topping: Toss the goat cheese, almonds and cherries in a medium bowl until evenly distributed (the cheese should remain in distinct pieces). Chill until ready to use.
• Remove the galette from the oven. Sprinkle the topping evenly over the filling. Return the galette to the oven and bake for 5 minutes longer to soften the cheese and cherries. Cool 20 minutes and serve warm, or cool for 2 hours to serve at room temperature.

Steps:

• First, make the pastry. Sift the flour into a bowl and stir in the sugar and a pinch of salt. Add the butter and rub it in with your fingertips until you have a coarse crumb consistency. Stir in 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, squash it into a ball. If it's still crumbling, add a little more iced water and work it until you have a pliable pastry dough. Wrap it in baking parchment and chill for 30 mins. Meanwhile, macerate the cherries in the sugar and lemon juice in a bowl.
• To make the frangipane, blitz the almonds in a food processor until finely chopped, then add the butter, flour, vanilla extract and sugar, and blitz until combined. Add the egg, and blitz again to make a paste.
• Heat oven to 160C/140C fan/gas 3. On a lightly floured surface, roll out the pastry into a large circle about 30cm wide, and the thickness of a pound coin. It doesn't matter if the edges are split. Slide onto a baking sheet lined with baking parchment, and spread over the conserve, leaving about a 4cm border all the way around the edge. Cover this with the frangipane, then press half the cherries into it. Fold over the pastry edges to encase the edges of the cherries, pressing down the creases so it holds together. Brush with the beaten egg and scatter some granulated sugar over the cherries and pastry. Put in the freezer for 10 mins.
• Bake the galette for 45 mins, then remove from the oven and allow to cool for 10-15 mins. Pour over the remaining fresh cherries and spoon over any juices. Serve with clotted cream, if you like.