3 cups fresh or thawed frozen pitted sweet cherries
2 tablespoons arrowroot flour
2 tablespoons pure maple syrup
1 teaspoon pure almond extract
1/4 teaspoon nutmeg
Zest of 1 orange
Juice of 1/4 orange
1 batch Spelt pastry dough
2-1/2 teaspoons coconut sugar, divided
1/2 tablespoon water
3 tablespoons sliced blanched almonds
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
To make the cherry almond filling, in a medium bowl, combine the cherries, arrowroot flour, maple syrup, almond extract, nutmeg, orange zest, orange juice, and a pinch of salt. Stir well and set aside.
Using your hands, knead the Spelt pastry dough into a ball. Divide the dough into four equal pieces. On a floured work surface, roll out each piece of dough into a 15 centimeter circle about six millimeters thick. Gently transfer each dough round to the prepared baking sheet and sprinkle each with 1/2 teaspoon of the coconut sugar.
In a small bowl, whisk together the egg and water to make an egg wash. Brush the edges of the dough with the egg wash. Divide the fruit filling among the pastry circles, slightly mounding it in the middle and leaving a 2.5 centimeter border around the edge. Fold the dough border up and over the edge of the filling, overlapping the dough as you go around, and pleating the dough, using egg wash in between as needed to help it stick together. Brush dough with egg wash. Sprinkle galettes with the remaining 1/2 teaspoon coconut sugar and the sliced almonds.
Bake for 22 to 25 minutes, until the galettes are golden brown and the juices are bubbling. Let cool on the baking sheet for about five minutes before transferring to a rack