Cherry-Frangipane Galette

1. 1

   Preheat the oven to 375F.

2. 2

   Spread almonds in a single layer on a parchment-lined baking sheet.

3. 3

   Toast until golden and fragrant, 7 to 9 minutes.

4. 4

   Set aside to cool completely.

5. 5

   Raise oven temperature to 425F.

6. 6

   In a food processor, pulse nuts, 1/2 cup sugar, and salt until nuts are finely ground.

7. 7

   With the machine running, add butter and the whole egg; continue processing until mixture is smooth.

8. 8

   On a lightly floured piece of parchment, roll out Puff Pastry to a 16-inch rough oval shape, about 1/8 inch thick.

9. 9

   In a small bowl, whisk together the egg yolk and the heavy cream; brush over the surface of the pastry.

10. 10

    Fold up the edges to create a 1-inch crimped edge.

11. 11

    Prick dough all over with a fork.

12. 12

    Transfer parchment and pastry to a large baking sheet; freeze until firm, about 15 minutes.

13. 13

    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.

14. 14

    Arrange the cherries in a single layer over the almond mixture.

15. 15

    Bake the tart for 15 minutes.

16. 16

    Sprinkle the remaining tablespoon of sugar over the tart, and continue baking until edges are deep golden brown, 5 to 10 minutes.

17. 17

    Transfer parchment and tart to a wire rack to cool.

18. 18

    Serve warm or at room temperature.

19. 19

    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.

20. 20

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

* Per serving · 4 servings · Values may vary.