King Orchard's Recipes

Mini Tart Cherry Galettes

A simple, buttery crust wrapped around a bright, naturally tart cherry filling made with King Orchards Montmorency tart cherries. Perfect for summer baking, holidays, or anytime you want a quick rustic dessert.

 

Ingredients

For the Crust

  • 2 cups all‑purpose flour

  • 1 teaspoon salt

  • 2 tablespoons sugar, divided

  • 1 1/2 sticks (12 tablespoons) cold unsalted butter

  • 1/3–1/2 cup cold water

  • 1 egg white

For the Tart Cherry Filling

  • 2 (15 oz) cans King Orchards Montmorency tart cherries, packed in water

  • 1 tablespoon maple syrup

  • Zest of 1 medium orange

  • 1 teaspoon vanilla extract

  • 1 1/2 tablespoons cornstarch (or arrowroot flour)

  • Pinch of salt

 

Instructions

Make the Crust

  1. In a large bowl, whisk together flour, salt, and 1 tablespoon of the sugar.

  2. Grate the cold butter into the bowl. Using your fingers, gently work it into the flour until the mixture resembles fine crumbs.

  3. Slowly drizzle in cold water until the dough just comes together.

  4. Shape into a disc, wrap tightly, and chill for at least 1 hour.

Prepare the Tart Cherry Filling

  1. Drain the Montmorency tart cherries and place them in a large bowl.

  2. Add maple syrup, orange zest, vanilla, cornstarch, and salt. Toss gently to combine.

  3. Set aside while you roll out the crust.

Assemble the Hand Pies

  1. Preheat oven to 450°F.

  2. Divide chilled dough into 4 equal pieces.

  3. On a lightly floured sheet of parchment, roll each piece into a rustic circle.

  4. Transfer the parchment and rolled dough to a baking sheet.

  5. Spoon 1/4 of the cherry filling into the center of each crust, leaving excess liquid behind.

  6. Fold the edges up and over the filling, overlapping every 1–2 inches and pinching to secure.

  7. Repeat with remaining dough and filling.

  8. Brush crusts with beaten egg white and sprinkle with the remaining tablespoon of sugar.

  9. Place the baking sheet in the oven and immediately reduce heat to 425°F.

  10. Bake 7 minutes, rotate the pan, then reduce heat to 400°F and bake 15–17 minutes more, until golden brown.

  11. Cool at least 10 minutes before serving.

  12. Optional: Drizzle with maple syrup and add extra orange zest.

 

Notes

  • Using King Orchards Montmorency tart cherries ensures a bright, authentic tart cherry flavor.

  • Arrowroot can be substituted for cornstarch for a gluten‑free thickener.

  • These rustic pies freeze well — reheat at 350°F until warm.

  • Recipe courtesy of Gina Matsoukas
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