Use spelt pastry for this free-form pie, as its nuttiness enhances the frangipane. The mix of squishy baked cherries and juicy contemporary ones is beautiful

• Preparation and cooking time
  • Prep:30 minutes
  • Prepare dinner:45 minutes
  • plus chilling and cooling
• Straightforward
• Serves 4-6

• Freezable (Freezable (pastry dough solely))
• Vegetarian

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Elements

• 400g cherries, pitted and halved
• 1 tsp caster sugar
• 1 tbsp lemon juice
• 3 tbsp morello cherry preserve
• 1 egg, overwhelmed
• 2 tbsp granulated sugar
• clotted cream, to serve (optionally available)

For the pastry

• 200g white spelt flour
• 1 tbsp caster sugar
• 120g unsalted butter, chilled and lower into cubes

For the frangipane

• 100g entire, skin-on almonds, toasted
• 15g unsalted butter
• 1 tbsp spelt flour, plus further for dusting
• ½ tsp vanilla essence
• 50g golden caster sugar
• 1 egg

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Technique

• STEP 1

  First, make the pastry. Sift the flour right into a bowl and stir within the sugar and a pinch of salt. Add the butter and rub it in together with your fingertips till you’ve a rough crumb consistency. Stir in 2-3 tbsp of ice-cold water and produce the combination collectively together with your arms. Knead it towards the aspect of the bowl, and if it comes collectively easily, squash it right into a ball. If it’s nonetheless crumbling, add a bit of extra iced water and work it till you’ve a pliable pastry dough. Wrap it in baking parchment and chill for 30 minutes. In the meantime, macerate the cherries within the sugar and lemon juice in a bowl.

• STEP 2

  To make the frangipane, blitz the almonds in a meals processor till finely chopped, then add the butter, flour, vanilla extract and sugar, and blitz till mixed. Add the egg, and blitz once more to make a paste.

• STEP 3

  Warmth oven to 160C/140C fan/gasoline 3. On a flippantly floured floor, roll out the pastry into a big circle about 30cm huge, and the thickness of a pound coin. It doesn’t matter if the perimeters are cut up. Slide onto a baking sheet lined with baking parchment, and unfold over the preserve, leaving a few 4cm border all the way in which across the edge. Cowl this with the frangipane, then press half the cherries into it. Fold over the pastry edges to encase the perimeters of the cherries, urgent down the creases so it holds collectively. Brush with the overwhelmed egg and scatter some granulated sugar over the cherries and pastry. Put within the freezer for 10 minutes.

• STEP 4

  Bake the galette for 45 minutes, then take away from the oven and permit to chill for 10-15 minutes. Pour over the remaining contemporary cherries and spoon over any juices. Serve with clotted cream, should you like.