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Prep 40 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • Shortcrust pastry, enough to roll out a 35cm circle
  • 1 heaped tbs of chilli jam
  • 200 g cherries, halved and stoned
  • 3 dsps golden caster sugar
  • the juice of half a lemon
  • a handful of flaked almonds
  • icing sugar for dusting
  • cream or creme friache for serving
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Cherry and Almond Galette
Made with seasonal cherries and chilli jam!!
Cherry and Almond Galette Cherry and Almond Galette

Theres nothing like a nice little sweet treat! I've alway got homemade pastry either in the fridge or freezer, so it doesn't take long to make a tart and, if you've got some nice seasonal fruit like these gorgeous sweet, juicy cherries, all the better. And the chilli jam? Works a treat... for a deep delicious flavour... sublime!

  1. Start by rolling out your pastry (homemade or ready made short crust) on a floured surface into a rough circular shape (about 35cm across) and carefully transfer to a parchment lined baking sheet
  2. Then spread the chilli jam over the base, leaving a border of about 6-7cm. You can use any chilli jam or non, but it does add a lovely rich flavour and you can't taste the chilli! Then cover with the cherries
  3. Finally sprinkle with the sugar, squeeze over the lemon juice and fold over the edges to form a crust. Bake in a hottish oven for 15/20 minutes, until the pastry has browned nicely. Finish off with the almonds and a dusting of icing sugar. Serve with a dollop of cream, ice cream or creme fraiche
author photo

@recipebreakout

I'm Siân, a passionate foodie all my life... I started out working with hotels and restuarants in London, to get young people into the industry and develop their basic skills. Moves and changes over the years have taken me in broader directions, but with a different work/life balance now, I'm back to food... sharing easy, healthy meal ideas for you to experiment yourself with in the kitchen! There's lots of fish, beans and vegetables! Happy cooking!

More from Siân
Cherry and Almond Galette
Made with seasonal cherries and chilli jam!!
Cherry and Almond Galette Cherry and Almond Galette
author photo
@recipebreakout

Theres nothing like a nice little sweet treat! I've alway got homemade pastry either in the fridge or freezer, so it doesn't take long to make a tart and, if you've got some nice seasonal fruit like these gorgeous sweet, juicy cherries, all the better. And the chilli jam? Works a treat... for a deep delicious flavour... sublime!

Prep 40 minutes
Total 40 minutes
Serves
US | Metric
favorite
print
rate
Ingredients
  • Shortcrust pastry, enough to roll out a 35cm circle
  • 1 heaped tbs of chilli jam
  • 200 g cherries, halved and stoned
  • 3 dsps golden caster sugar
  • the juice of half a lemon
  • a handful of flaked almonds
  • icing sugar for dusting
  • cream or creme friache for serving
  1. Start by rolling out your pastry (homemade or ready made short crust) on a floured surface into a rough circular shape (about 35cm across) and carefully transfer to a parchment lined baking sheet
  2. Then spread the chilli jam over the base, leaving a border of about 6-7cm. You can use any chilli jam or non, but it does add a lovely rich flavour and you can't taste the chilli! Then cover with the cherries
  3. Finally sprinkle with the sugar, squeeze over the lemon juice and fold over the edges to form a crust. Bake in a hottish oven for 15/20 minutes, until the pastry has browned nicely. Finish off with the almonds and a dusting of icing sugar. Serve with a dollop of cream, ice cream or creme fraiche
promo Click to buy my latest cookbook
author photo

@recipebreakout

I'm Siân, a passionate foodie all my life... I started out working with hotels and restuarants in London, to get young people into the industry and develop their basic skills. Moves and changes over the years have taken me in broader directions, but with a different work/life balance now, I'm back to food... sharing easy, healthy meal ideas for you to experiment yourself with in the kitchen! There's lots of fish, beans and vegetables! Happy cooking!

More from Siân
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