This tart can be made with store-bought or homemade puff pastry. If using store-bought, you will need one 17 1/4-ounce package, which includes two sheets; divide the filling and the cherries in half, and bake two galettes instead of one.

　　

Ingredients

makes one 14-inch galette

　　2/3 cup sliced blanched almonds

　　1/2 cup plus 1 tablespoon sugar

　　1/4 teaspoon salt

　　3 tablespoons unsalted butter, cold, cut into 1/2-inch pieces

　　1 large whole egg, plus 1 large egg yolk

　　All-purpose flour, for dusting

　　18 ounces Puff Pastry (page 359)

　　1 tablespoon heavy cream

　　2 pounds fresh sweet cherries, stemmed and pitted

　　

Step 1

Preheat the oven to 375°F. Spread almonds in a single layer on a parchment-lined baking sheet. Toast until golden and fragrant, 7 to 9 minutes. Set aside to cool completely.

　　

Step 2

Raise oven temperature to 425°F. In a food processor, pulse nuts, 1/2 cup sugar, and salt until nuts are finely ground. With the machine running, add butter and the whole egg; continue processing until mixture is smooth.

　　

Step 3

On a lightly floured piece of parchment, roll out Puff Pastry to a 16-inch rough oval shape, about 1/8 inch thick. In a small bowl, whisk together the egg yolk and the heavy cream; brush over the surface of the pastry. Fold up the edges to create a 1-inch crimped edge. Prick dough all over with a fork. Transfer parchment and pastry to a large baking sheet; freeze until firm, about 15 minutes.

　　

Step 4

Using an offset spatula, spread the almond mixture in an even layer (about 1/8 inch thick) over the bottom of the chilled crust; freeze 15 minutes more. Arrange the cherries in a single layer over the almond mixture.

　　

Step 5

Bake the tart for 15 minutes. Sprinkle the remaining tablespoon of sugar over the tart, and continue baking until edges are deep golden brown, 5 to 10 minutes. Transfer parchment and tart to a wire rack to cool. Serve warm or at room temperature.

　　

Cherry Galette how-to

Step 6

Puff pastry is rolled into a rough oval shape; the bottom of the dough is docked all over, and the edge is folded over and crimped.

　　

Step 7

After dough is spread with a ground-almond mixture known as frangipane, it is topped with a single layer of sweet cherries.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter