Washington · Dessert
Rainier Cherry Galette
- Intermediate
- 80 min
- roughly 2 of 4 for cost
- Vegetarian
Leads with toasted, nutty warmth throughout, acid holding everything up to the light, on a rich, rounded finish.
Ingredients
- 1 disc of all-butter pastry
- 700g Rainier cherries, pitted and halved
- 100g sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1/4 tsp almond extract
- 2 tbsp ground almonds
- 1 egg, beaten
- Demerara sugar
Equipment
Sheet pan
The skills inside
Allergen screen
Found: gluten · dairy · egg · nuts
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Toss the cherries with the sugar, cornstarch, lemon, and almond extract.
- Roll the pastry into a rough 30cm round on a lined tray.
- Scatter the ground almonds over the center (they absorb juice and keep the base crisp), then mound the cherries, leaving a 5cm border.
- Fold the border up over the fruit in loose pleats, brush with egg, and sprinkle with demerara.
- Bake at 200C for 40-45 min until the pastry is deep gold and the juices bubble. Cool 20 min. 45 min
How to tell it is going right
This dish has no standard of its own yet. It is judged on the technique it exercises: checked at the pan, while there is still something to be done about it.
Egg wash & the baker’s shine 34 recipes
- Applied thin and even over every surface that will show, with no bare patches and no ridges or brush lines standing in it.
- Nothing pooled: no wash run down into the seams, collected in the corners, or welded to the tray around the base.
- It has not glued shut what needs to move: layers, scores, and cut edges are still free to open in the heat.
- Baked, the finish is even and glossy across the whole piece and deep gold rather than patchy, with no darker bands where the wash sat heavy.
- The shine is on the outside only: nothing inside the piece tastes of egg.
Where it goes wrong The wash went on heavy and ran into the scores and down to the tray, so the piece baked sealed along its seams, browned unevenly, and carries dark rubbery ridges where the egg collected.
At the Table
- The Pour
- Moscato d’Asti
- Also Right
- Late-harvest Riesling
- From the Taps
- Witbier
- Zero-Proof
- Sparkling elderflower
Citrus desserts need a wine sweeter than they are, with acid enough to keep up: light, frothy, and low-proof wins.
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