It's cherry season! I LOVE cherries. My favourite part of our driving trip through BC last year was the abundance of fresh fruit available. It completely spoiled me to be honest.
Make the fruit filling at the last minute, otherwise the sugar will draw out the cherry juices, making assembly messier.
half pkg (450 g) puff pastry thawed
2 cups halved pitted cherries (about 3 cups whole cherries)
1/4 cup granulated sugar
3 tablespoons cornstarch
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice
2 teaspoons vanilla
2 tablespoons apricot jam
1 tablespoon sliced almonds toasted (optional)
On lightly floured large sheet of parchment paper, gently roll out pastry into 12-inch square. Cut into four 6-inch squares. Trim 1 inch off every corner of each square to make rough hexagon shapes. In bowl, stir together cherries, sugar, cornstarch, lemon zest, lemon juice, vanilla and salt. Spoon about 1/2 cup of the mixture into centre of each of the pastry shapes, leaving 1-inch border. Fold edges of pastry around cherry mixture to make 4-inch rounds. Cut excess parchment paper around galettes; using parchment, transfer to parchment paper–lined large rimmed baking sheet. In small bowl, lightly beat egg with 2 tsp water; brush over edges of pastry. Bake on bottom rack of 400°F oven until pastry is golden and cherries are slightly softened, about 25 minutes. Let cool completely on baking sheet on rack, about 30 minutes. While galettes are cooling, in small microwaveable bowl, mix jam with 2 tsp water. Microwave on high until mixture is liquid, about 30 seconds. Brush over galettes. Sprinkle with almonds (if using).