2 cups all-purpose flour, plus more for dusting

¾ cup plus 2 tablespoons sugar

½ teaspoon kosher salt

12 tablespoons (1 ½ sticks) cold unsalted butter, diced

¼ cup plus 2 tablespoons, or more, cold water

1 ¾ pounds sour cherries, pitted

3 tablespoons cornstarch

1/8 teaspoon almond extract

1 tablespoon heavy cream

2 tablespoons Turbinado sugar

 

Combine the flour, 2 tablespoons of the sugar, and salt in a food processor and pulse a few times to combine. Add the butter and pulse until the mixture resembles coarse crumbs. Add the water and pulse until the dough just comes together. Test the dough by squeezing a small amount together with your fingertips. If the dough holds together, it’s ready. If it’s crumbly, add up to 1 more tablespoon of water and pulse 2 more times. Transfer the dough to a work surface, bring together into a ball, and cut into eighths. Form each portion into a ball and then flatten into a disc. Wrap each disc separately in plastic wrap and refrigerate for about 20 minutes.

 

Preheat the oven to 425ºF. On a lightly floured surface, roll out each disc of dough to a 7-inch wide, 1/8-inch thick circle. As you work, transfer the circles to parchment-lined baking trays. Refrigerate for about 10 minutes.

 

Toss together the cherries, remaining ¾ cup of sugar, cornstarch, and almond extract in a large bowl. Divide the cherry mixture among the dough circles, mounding it in the center of each one. Fold the edge of the dough over the cherries, pleating it as you go. Refrigerate for another 10 minutes.

 

Lightly brush the galette crusts with the cream and sprinkle the galettes with the Turbinado sugar. Bake for 30 to 35 minutes, or until golden brown.

 

Makes 8 individual galettes. Work quickly and with a light touch to prevent the butter in the pastry from melting. Serve at room temperature, perhaps with a scoop of vanilla ice cream.