Ingredients
1 sheet refrigerated pie crust1 package (7 ounces) almond paste1 can (21 ounces) cherry pie filling1/4 cup chopped pecans1/4 cup packed light brown sugar2 tablespoons all-purpose flour1 tablespoon unsalted butter, melted1 large egg1 tablespoon water1/2 teaspoon sugar1 teaspoon confectioners’ sugar
Preparation
On a lightly floured surface, roll crust into a 12-in. circle. Transfer to a parchment paper-lined baking sheet.
Shape almond paste into a ball, then flatten into a disk. Roll out between two sheets of waxed paper into a 10-in. circle. Center on pastry. Spoon cherry pie filling over almond paste.
In a small bowl, combine the pecans, brown sugar, flour and butter; sprinkle over pie filling. Fold up edges of pastry over filling, leaving center uncovered. Combine egg and water; brush over folded pastry and sprinkle with sugar.
Bake at 375° for 30-35 minutes or until crust is golden and filling is bubbly. Using the parchment paper, slide galette onto a wire rack to cool completely. Sprinkle with confectioners’ sugar.
