Brandy Cherry Galette: Your Go-To Easy Summer Dessert with a Hint of Elegance
A Brandy Cherry Galette is the quintessential fresh summer dessert, offering all the delightful flavors of a pie without any of the fuss. This recipe features a truly foolproof crust, bursting fresh cherries, and a sophisticated dash of brandy, making it an undeniably special treat for the summertime. Serving 4 to 6 people, it’s perfect for a small gathering or a cozy evening at home.
After a much-needed break spent with family, I’m slowly easing back into the rhythm of work. That post-vacation haze is real, making it surprisingly challenging to re-engage with daily tasks, even when you love what you do!
It feels like the year is flying by, and there’s never quite enough time to do everything on the list. The summer days are long and warm, yet my calendar is already hinting at the festive season.
Just recently, I even received an invitation to a Christmas-themed media event… in July! Of course, I accepted – how could I resist? But now, with temperatures soaring above 90 degrees Fahrenheit, my mind is already drifting towards fall, Thanksgiving, and Christmas. It’s a delightful paradox of seasons!
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The Joy of Summer Baking and Galettes
Despite the mental tug-of-war between summer and holiday planning, one thing remains constant: my love for fresh, seasonal desserts. This particular summer, I indulged myself by buying an abundance of ripe, sweet cherries and immediately knew I had to make this incredible summer galette. While a classic fresh cherry pie holds a special place in my heart, I simply don’t have the extra time or mental bandwidth right now for the intricate work of a traditional pie from scratch.
This is precisely why I gravitate towards galettes time and time again. They offer the rustic charm and deliciousness of a pie, but with significantly less effort. The dough for this Brandy Cherry Galette recipe is truly foolproof – I can’t stress this enough. It comes together effortlessly and has never failed me in over seven years of using it. This reliable crust is a game-changer for anyone looking for homemade goodness without the stress.
Then there’s the filling: a simple yet exquisite combination of fresh cherries, a generous splash of brandy, a touch of sugar, and a bit of flour to thicken. The result is a rich, vibrant filling where the brandy’s warm, aromatic notes beautifully complement the sweetness and slight tartness of the cherries. Every single bite delivers a burst of juicy fruit enveloped in a tender, buttery crust – an experience that feels both luxurious and comforting.
Why wait? Head to your local farmers market this weekend, pick up some beautiful fresh cherries, and treat yourself to this irresistible dessert. You won’t regret it!
For an extra special pairing, don’t forget to serve your galette with a refreshing cherry amaretto sour cocktail. The flavors will harmonize beautifully!
Must-Have Tools for This Recipe
Creating this Brandy Cherry Galette is a simple process, and you won’t need a lot of specialized equipment. For mixing the dough, a standard metal mixing bowl is perfect. I personally love getting my hands in there to bring the dough together – it’s a tactile and satisfying part of the baking process.
When it comes to rolling out the dough, my marble rolling pin is a favorite; its weight and coolness make rolling out the pastry incredibly easy and even. Finally, for baking, a reliable half sheet baking pan, ideally lined with a silicone baking mat or parchment paper, will ensure a perfectly baked galette every time.
Crafting Your Brandy Cherry Galette!
Making this beautiful and delicious galette is simpler than you might imagine. Follow these easy steps to bring this summer masterpiece to life in your kitchen.
Make the Perfect Dough
Begin by combining your dry ingredients – flour, sugar, and salt – in a large mixing bowl. Next, add half of the cubed cold unsalted butter. Using your fingertips, gently work the butter into the dry ingredients. The goal is to squeeze and break down the butter until the mixture resembles a coarse meal, with no large chunks remaining. This step is crucial for achieving a tender, flaky crust.
Now, incorporate the remaining butter, repeating the process of squeezing it between your fingers. Continue until the largest pieces of butter are roughly the size of a small pea. This ensures pockets of butter that will create steam and flakiness during baking. Finally, drizzle the ice water over the mixture. Use just enough water to bring the dough together; you might not need the full amount, depending on the humidity and your flour. Knead the mixture gently a few times until a smooth, cohesive dough forms. Avoid overworking it. Flatten the dough into a disc, wrap it tightly in plastic wrap, and chill it in the refrigerator for at least 30 minutes. This chilling period is essential for relaxing the gluten and making the dough easier to roll.
Prepare the Luscious Filling
While your dough is chilling, prepare the exquisite cherry filling. In a separate bowl, combine the pitted and halved sweet cherries with brown sugar, flour, brandy, and a pinch of salt. Gently mix all the ingredients until they are well combined. The flour helps to thicken the juices released by the cherries during baking, preventing a soggy crust. The brandy adds a wonderful depth and warmth that elevates the natural sweetness of the cherries, creating a truly unforgettable flavor profile.
Form, Bake, and Serve
Once your dough has chilled, roll it out on a lightly floured surface into a large, roughly 14-inch round. Don’t worry about perfect edges; the rustic nature of a galette is part of its charm! Carefully transfer the rolled-out dough to a baking sheet lined with parchment paper. Spoon the cherry filling into the center of the dough, leaving a generous border of about 1 1/2 to 2 inches around the edge. This border will form the beautiful pleated crust.
Now, begin folding the pastry border up and over the filling, creating elegant pleats as you work your way around the circle. Press the dough gently to seal the pleats, ensuring the filling stays contained. For a golden, inviting finish, brush the exposed pastry with an egg wash (one egg beaten with a tablespoon of water) and sprinkle generously with turbinado sugar for a lovely crunchy texture and sparkle.
Bake your Brandy Cherry Galette in a preheated oven for 35 to 45 minutes, or until the crust is beautifully golden brown and the filling is bubbly. Allow it to cool on a wire rack for at least 15 minutes before slicing and serving. This resting time allows the filling to set properly. Serve it warm on its own, or enhance the experience with a dollop of fresh whipped cream or a scoop of vanilla bean ice cream!
Galette vs. Tart: What Sets Them Apart?
Often, the terms “tart” and “galette” are used interchangeably, but there are distinct differences that make each unique. A tart is typically characterized by its shallow, straight-sided pastry shell, often baked in a specialized tart pan with a removable bottom. Tarts are usually more structured and refined, with a neat, uniform appearance that sometimes includes intricate pastry designs.
A galette, on the other hand, is defined by its rustic, free-form nature. It’s essentially a single crust of pastry that is rolled out, filled, and then folded informally over the edges of the filling. No special pans are needed, and its charm lies in its imperfect, organic shape. This simplicity is precisely why I adore galettes so much – they embody homemade comfort and ease of preparation. They are less intimidating than a traditional pie or a formal tart, making them a fantastic option for bakers of all skill levels who want to achieve stunning results without the added pressure.
Other Delightful Galette Recipes to Explore
If you’ve fallen in love with the ease and charm of galettes, be sure to check out these other delicious variations:
- Raspberry Blueberry and Strawberry Galette
- Bourbon Caramel Apple Galette
- Pluot Lemon Galette
- Strawberry Mint Champagne Galette
Brandy Cherry Galette Recipe Card
Brandy Cherry Galette
Equipment
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Half Sheet Pan
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Silicone Baking Mat Sheets
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Marble Rolling Pin
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Stainless Steel Mixing Bowls
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Cherry Pitter (optional, but highly recommended)
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp granulated sugar
- 1/4 tsp salt
- 8 Tbsp cold unsalted butter cut into 1/2-inch cubes
- 1/3 cup ice water (adjust as needed)
- 4 cups sweet cherries stemmed, pitted, and halved
- 1/3 cup light brown sugar packed
- 2 tablespoons all-purpose flour
- 1 tablespoon brandy (or cherry liqueur, optional)
- 1/4 teaspoon salt
- 1 large egg + 1 tablespoon water beaten together for egg wash
- Turbinado sugar for sprinkling
Instructions
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In a large mixing bowl, combine the flour, sugar, and salt. Add half of the cold butter cubes. Using your fingertips, work the butter into the dry ingredients, squeezing and rubbing until the mixture resembles coarse meal.
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Add the remaining butter to the bowl. Repeat the process, incorporating the butter until the largest pieces are about the size of a small pea. The mixture should still be crumbly but hold together slightly when squeezed.
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Gradually drizzle in the ice water, a tablespoon at a time, mixing lightly with your hands or a wooden spoon. Knead the mixture gently 3-4 times until the dough just comes together and forms a cohesive ball. Be careful not to add too much water; the dough should not be sticky.
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Form the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This helps the gluten relax and the butter to firm up, making the dough easier to roll.
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Once the dough has chilled, preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
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In a separate bowl, combine the pitted and halved cherries, brown sugar, flour, brandy (if using), and salt. Mix gently until all ingredients are well combined and the cherries are coated. You can gently mash a few cherries with a potato masher or heavy glass to release more juices if desired.
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On a lightly floured surface, roll out the chilled galette dough into a roughly 14-inch round. Carefully transfer the dough to your prepared baking sheet.
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Spoon the cherry filling into the center of the dough, leaving a generous 1 1/2 to 2-inch border all the way around. This border will be folded over the filling.
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Fold the pastry edge up and over the cherry filling, pleating the dough as you work your way around the circle. Gently press the folds to seal them. Brush the exposed dough with the egg wash and sprinkle generously with turbinado sugar for a beautiful golden crust and added crunch.
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Bake for 35 to 45 minutes, or until the galette crust is golden brown and the cherry filling is bubbly and tender.
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Carefully transfer the galette (with the parchment paper) onto a wire rack to cool for approximately 15 minutes before slicing and serving. Enjoy warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.