Cherry Galette with Marzipan Crumble


Marzipan crumble gives a whimsical flavor to this summer cherry galette. This rustic dessert is easy to make with one of the best stone fruits of the summer.

Cherry Galette with Marzipan Crumble


  • 3 c cherries stemmed, pitted and halved if they are larger

  • 1/3 c brown sugar

  • 1 1/2 Tbsp almond extract

  • 1 tbsp fresh lime juice

  • 1/4 tsp salt

  • 1/2 c vanilla wafers, finely crushed

  • 1/2 c almond paste, packed

  • 4 Tbsp unsalted butter, cut into 1.2 inch cubes

  • 1 of a 17.3 ounce package pepperidge farm® puff pastry sheets(1 sheet),thawed


  1. Heat oven to 375-degrees. Line baking sheet with baking parchment.

  2. In a bowl, combine cherries, 1/3 cup brown sugar, lime juice, almond extract and salt. Using a potato masher or heavy flat bottom glass mash mixture a few times. Set aside.

  3. For the crumble pulse the vanilla wafers in a food processor until they are a fine powder. Then add in the almond paste and butter. Pulse again until coarse crumbs form.

  4. Place puff pastry dough on a floured surface. Roll out the dough just to make the square a little bit bigger. Then transfer to a parchment lined baking sheet. Place cherry filling onto center of dough, leaving a 2-inch border around the edge. Fold edge up and over filling, overlapping and creating pleats all the way around. Brush dough with egg wash. Sprinkle the crumble on top of galette. Pierce the edges of the galette dough with a fork.

    Place in the oven for 17 minutes.