This Cherry Galette recipe combines fresh cherries, finely chopped almonds, and a hint of almond extract in a flaky, buttery crust for a delicious summer dessert. Moreover, this rustic Cherry galette is perfect for entertaining since it can be made beforehand.
Nitorinaa tẹsiwaju ki o gbiyanju rẹ; o yoo wa ko le adehun! Sin o gbona pẹlu ofofo ti fanila yinyin ipara tabi nà ipara. Fun awọn ounjẹ ajẹkẹyin igba ooru diẹ sii, ṣayẹwo awọn ilana wọnyi: Eso Tart, Berry Trifle, Lẹmọọn Ifi, Strawberry oyinbo, ati Plum oyinbo.
How to Make Cherry Galette
akọsilẹ: Awọn ilana ni kikun ti pese ni kaadi ohunelo ni isalẹ.
Fi awọn almondi ati idaji suga ti o kun si ekan ti ẹrọ onjẹ pẹlu abẹfẹlẹ irin ati pulse ni igba diẹ titi ti a fi ge finely, nipa iṣẹju 1. Gbe adalu almondi lọ si ekan kekere kan ki o si fi si apakan.
Ni ekan kanna ti ẹrọ onjẹ, fi iyẹfun naa kun, gaari tablespoons 2, ati iyọ, ati pulse lati darapo.
Nigbamii, fi bota ati pulse kun titi ti adalu yoo fi dabi iyanrin tutu. Laiyara rọ ninu yinyin omi ati almondi jade (ti o ba lo), ati pulse titi ti esufulawa yoo bẹrẹ lati mu papọ.
Fara ṣe apẹrẹ iyẹfun naa sinu bọọlu kan ki o tẹẹrẹ sinu disiki kan. Ti o ko ba lo lẹsẹkẹsẹ, fi ipari si iyẹfun naa ni wiwọ sinu ṣiṣu ṣiṣu ati fi sinu firiji fun o kere ju wakati 1 tabi to wakati 24.
Yi iyẹfun naa sinu Circle 12-inch kan lori ilẹ ti o fẹẹrẹfẹ. Gbe esufulawa lọ si ibi iyẹfun ti o ni awọ-parchment ki o si fi sinu firiji fun iṣẹju mẹwa 10.
Lọ ṣẹẹri pẹlu oje lẹmọọn, cornstarch, fanila ko o, jade almondi, ati granulated ti o ku ati suga brown ina ni ekan nla kan.
Yọ esufulawa kuro ninu firisa ki o jẹ ki o sinmi fun iṣẹju diẹ. Wọ 1 tablespoon ti iyẹfun lori oju ti iyẹfun pastry. O ti a atẹle nipa almondi suga.
Arrange the cherry in an even layer on the almond sugar mixture. Gently fold the pastry border over the filling, overlapping the edges of the dough as needed and leaving the center of the galette open.
Place the Cherry Galette in the freezer for 15 minutes while preheating the oven. Ṣaju adiro si iwọn 375 Fahrenheit. Fẹ ẹyin naa pẹlu teaspoon ⅛ fanila ko o ki o fọ pastry ti o farahan pẹlu ipele paapaa ti fifọ ẹyin.
Wọ aala diẹ diẹ pẹlu gaari demera. Gbe pan dì lọ si adiro ati beki titi ti pastry yoo jẹ brown goolu ati kikun ti nyọ ati ki o nipọn, iṣẹju 50-65.
Remove the cherry galette from the oven and let it cool to room temperature for about 15 minutes before slicing. While the cherry galette cools, warm apricot ṣe itọju.
Fi awọn itọju apricot sinu kekere kan, ekan ti o ni aabo makirowefu ati makirowefu titi ti nyọ, iṣẹju-aaya 10. Lilo fẹlẹ pasiri, fọ ṣẹẹri pẹlu awọn itọju fun didan, ipari didan.
Awọn ilana ti o jọmọ:
ohunelo
Easy Cherry Galette
Irinṣẹ
eroja
Fun erupẹ pastry:
- 1-½ agolo iyẹfun gbogbo-idi
- ½ teaspoon iyo iyo kosher
- 2 tablespoons gaari granulated
- ½ ago (1 stick) bota ti ko ni iyọ tutu, ge si awọn ege ½-inch
- 3 tablespoons plus 2 teaspoons yinyin omi
- 1 teaspoon eso almondi
Fun kikun ṣẹẹri:
- 2 poun alabapade cherries , idaji ati pits kuro
- 1 tablespoon ti o wa ni lẹmọọn lemoni tuntun
- ½ teaspoon eso almondi
- ½ teaspoon ko fanila tabi funfun fanila
- ¼ ago gaari granulated , pin
- ¼ ago ina suga brown , pin
- 2 tablespoons cornstarch
- 1 tablespoon gbogbo idi iyẹfun
- ½ ago odidi almondi
Fun Wẹ Ẹyin:
- 1 eyin kekere
- ⅛ teaspoon ko fanila tabi funfun fanila jade
- 1 tablespoon turbinado tabi suga isokuso
Fun Glaze naa:
- 2 tablespoons Jam apricot , Didara to dara julọ gẹgẹbi Bonne Maman (aṣayan)
ilana
Ṣe Almondi suga:
- Ninu ekan ti ẹrọ onjẹ pẹlu abẹfẹlẹ irin, fi almondi ati idaji suga ti o kun, ati pulse ni igba diẹ titi ti a fi ge finely nipa iṣẹju 1. Gbe adalu almondi si ekan kekere kan; gbe segbe.
Ṣe Eru Pastry:
- Ni ekan kanna ti ẹrọ onjẹ, fi iyẹfun naa, 2 tablespoons suga, iyo, ati pulse lati darapo. Nigbamii, fi bota ati pulse kun titi ti adalu yoo fi dabi iyanrin tutu.
- Laiyara rọ ninu omi yinyin, jade almondi (ti o ba lo), ati pulse titi ti esufulawa yoo bẹrẹ lati mu papọ.
- Fara ṣe apẹrẹ iyẹfun naa sinu bọọlu kan ki o tẹẹrẹ sinu disiki kan. Ti o ko ba lo lẹsẹkẹsẹ, fi ipari si iyẹfun naa ni wiwọ sinu ṣiṣu ṣiṣu ati fi sinu firiji fun o kere ju wakati 1 tabi to wakati 24.
Ṣaju adiro naa & Yi iyẹfun naa pada:
- Lori ilẹ ti o ni iyẹfun ti o fẹẹrẹfẹ, yi iyẹfun naa sinu Circle 12-inch. Fi rọra gbe esufulawa lọ si ibi iyẹfun ti o ni awọ-parchment ki o si fi sinu firiji fun iṣẹju mẹwa 10.
Ṣe kikun ṣẹẹri:
- Ninu ekan nla kan, sọ ṣẹẹri papọ pẹlu oje lẹmọọn, cornstarch, fanila mimọ, jade almondi, ati suga granulated ti o ku ati suga brown ina.
- Remove the dough from the freezer and let it rest for a few minutes. Sprinkle 1 tablespoon of flour on the surface of the pastry dough, followed by the almond sugar. Arrange the cherry in an even layer on the almond sugar mixture. Gently fold the pastry border over the filling, overlapping the edges of the dough as needed and leaving the center of the galette open. Place the Cherry Galette in the freezer for 15 minutes while preheating the oven.
Bake the Cherry Galette:
- Preheat the oven to 375 degrees Fahrenheit. Whisk the egg with ⅛ teaspoon clear vanilla and brush all of the exposed pastry with an even layer of egg wash. Sprinkle the border lightly with demerara sugar. Transfer the sheet pan to the oven and bake until the pastry is golden brown and the filling is bubbling and thickened, 50–65 minutes. Remove the cherry galette from the oven and let it cool to room temperature before slicing for about 15 minutes.
- While the cherry galette cools, make warm up the apricot preserves. Place the apricot preserves in a small, microwave-safe bowl and microwave until bubbling, 10 seconds. Using a pastry brush, brush the cherry with the preserves for a shiny glossy finish.
awọn akọsilẹ
Gbogbo alaye ijẹẹmu da lori awọn iṣiro ẹni-kẹta ati pe o jẹ iṣiro nikan. Ohunelo kọọkan ati iye ijẹẹmu yoo yatọ si da lori awọn ami iyasọtọ ti o lo, awọn ọna wiwọn, ati awọn iwọn ipin fun idile.