This Tart Cherry Galette is a simple, delicious summer dessert. Use store-bought crust, fresh (or frozen) tart cherries, a little sugar, and bake. A simple and unique dessert with unforgettable flavors.
Living 45 minutes from Door County, WI has many advantages. One of them is tons of fresh tart cherries in mid to late summer. Door County is known for their cherries, and I love the convience of living so close.
We also have a cottage up there, and it a lot of fun to go cherry picking in the summer.
I love a sweet cherries as much as the next person, but they do not hold a candle next to tart cherries. There is something about the flavors of a dessert made with tart cherries that are perfect - sweetness with a bit of tang.
My Tart Cherry Galette is a big hit at our house. My kids love to eat all the cherries and they move to the buttery crisp crust. I think they want to make sure they get all the good stuff in first.
I like to serve this with a scoop of vanilla ice cream while it is still warm, but it is also delicious with a little whipped cream, or chocolate ice cream.
WHAT DO YOU NEED FOR TO MAKE THIS GALETTE?
- refrigerated pie crust standard sized
- pitted tart cherries
- granulated sugar
- cornstarch
- egg
- raw course sugar
- cherry pitter
- baking sheet (I love this round one!)
- parchment paper or a baking mat
- silicone brush
HOW DO YOU MAKE THE GALETTE?
- Pre-heat oven to 375 degrees.
- In a medium bowl, combine cherries, sugar and cornstarch. Set aside.
- Stretch (or roll if you made your own) your pie crust on lightly floured parchment paper.
- Place cherries in the center of the crust. Make sure to leave about 2 inches boarder around the outside to fold over.
- Fold the crust edges up and over the cherries (I tucked as I circles the fruit).
- Transfer the parchment to a baking sheet.
- Brush dough with egg wash and sprinkle evenly with sugar.
- Bake for 45-55 minutes, until the fruit center is bubbly.
- Allow galette to rest at least 15 minutes before slicing.
LET’S TALK ABOUT THE CRUST!
I love using a pre-made crust. It saves me so much time, and it delicious.
The refrigerated crust is very easy to work with, but if it stays too long in the fridge you may notice it will dry slightly.
The method for creating a crust in a galette is the fold the crust around the filling to keep it open-faced. I find that folding, and a little tuck creates the best look and stability for the crust.
What is the crust leaks! It happens to everyone! Make sure you do a nice coat with the egg wash. Also, make sure the you are not ripping the doing as you fold.
Adding the raw sugar to the crust give a nice texture and a sweet taste of the crust.
MORE ABOUT CHERRIES!
Tart cherries are pretty sour without the help of a little sugar. They are also smaller than sweet cherries.
Can you use sweet cherries in this recipe? Sure, but it will have a sweeter flavor and not that little zing that tart variety add.
If you use frozen tart cherries in this recipe make sure to thaw them before baking. If they bake frozen it will cause the filling to be too watery.
To get the excess moisture out after thawing I drain the cherries and use a paper towel to absorb an extra liquid.
LOOKING FOR MORE CHERRY RECIPES?
Check out my Blueberry, Basil, and Goat Cheese Galette for more summer berry recipe inspiration!
If you’ve tried my Tart Cherry Galette or any other recipe on Cheese Curd In Paradise please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
Tart Cherry Galette
Ingredients
- 1 refrigerated pie crust standard sized
- 2 ½ cups pitted tart cherries
- 2 tablespoon granulated sugar
- 1 tablespoon cornstarch
- 1 egg beaten
- 2 tablespoon raw course sugar
Instructions
- Pre-heat oven to 375 degrees.
- In a medium bowl, combine cherries, sugar and cornstarch. Set aside.
- Stretch (or roll if you made your own) your pie crust on lightly floured parchment paper.
- Place cherries in the center of the crust. Make sure to leave about 2 inches boarder around the outside to fold over.
- Fold the crust edges up and over the cherries (I tucked as I circles the fruit).
- Transfer the parchment to a baking sheet.
- Brush dough with egg wash and sprinkle evenly with sugar.
- Bake for 45-55 minutes, until the fruit center is bubbly.
- Allow galette to rest at least 15 minutes before slicing.
Check out the amazing #SummerDessertWeek recipes from our bloggers today!
Ice Cream & Chilled Desserts:
- Berry Cookie Ice Cream Sandwiches from Our Sutton Place
- Easy Funfetti Cake Batter Cookie Bars from Hezzi-D's Books and Cooks
- 7 Up Pound Cake from Savory Experiments
- Brownie Cake from Back To My Southern Roots
- Chocolate Cherry Cake Roll from Sweet Beginnings
- Pina Colada Cake from It's Shanaka
- Easy Summer Beach Themed Cupcakes from Blogghetti
- Strawberry Shortcake Fudge from Sweet ReciPEAs
- No-Bake Strawberry Cheesecake Pie from The Spiffy Cookie
- Mixed Berry Mini Cobblers from Karen's Kitchen Stories
- Tart Cherry Galette from Cheese Curd In Paradise
- Ice Cream Cone Cupcakes from Big Bear's Wife
- Blueberry Hand Pies from A Kitchen Hoor's Adventures
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