|
8 to 12 Servings
|
15 min Prep time
25-30 min Baking time |
Easy
|
Ingredients
2 sheets (approx. 9oz) puff pastry, thawed
7 oz almond flour
2 whole eggs + 1 egg yolk
3.5 oz sugar
2.6 oz unsalted butter
1 tsp vanilla bean paste
1 tsp butter for the tart pan
Preheat the oven to 400 degrees F.
Roll the 2 sheets of puff pastry separately on a floured work surface. Invert a 12-inch round tart pan onto the first sheet and cut out a round shape with the tip of a knife. Repeat with the second sheet of puff pastry.
Butter the tart pan, line with one of the pastry rounds, prick with a fork and place in the refrigerator 10 to 15 minutes.
Melt 2.6 oz unsalted butter in a small saucepan.
Crack 2 whole eggs into a bowl, add the sugar, the almond flour and mix everything together. Add the butter and vanilla paste and beat well until combined.
Remove the tart pan from the refrigerator. Beat the egg yolk and brush some of it in a 1-inch border around the edge of the dough. Spread the almond cream on the dough from the center to the egg yolk border.
Place the second round of dough on top of the almond cream and press the edges together. Decoratively draw lines on the dough with the tip of a knife and brush with the remaining egg yolk.
Place the tart pan in the middle of the oven and bake 25 to 30 minutes or until golden brown.
Let cool slightly before serving.
2 sheets (approx. 9oz) puff pastry, thawed
7 oz almond flour
2 whole eggs + 1 egg yolk
3.5 oz sugar
2.6 oz unsalted butter
1 tsp vanilla bean paste
1 tsp butter for the tart pan
Preheat the oven to 400 degrees F.
Roll the 2 sheets of puff pastry separately on a floured work surface. Invert a 12-inch round tart pan onto the first sheet and cut out a round shape with the tip of a knife. Repeat with the second sheet of puff pastry.
Butter the tart pan, line with one of the pastry rounds, prick with a fork and place in the refrigerator 10 to 15 minutes.
Melt 2.6 oz unsalted butter in a small saucepan.
Crack 2 whole eggs into a bowl, add the sugar, the almond flour and mix everything together. Add the butter and vanilla paste and beat well until combined.
Remove the tart pan from the refrigerator. Beat the egg yolk and brush some of it in a 1-inch border around the edge of the dough. Spread the almond cream on the dough from the center to the egg yolk border.
Place the second round of dough on top of the almond cream and press the edges together. Decoratively draw lines on the dough with the tip of a knife and brush with the remaining egg yolk.
Place the tart pan in the middle of the oven and bake 25 to 30 minutes or until golden brown.
Let cool slightly before serving.
"In France, January is the month of King Cake or Galette des Rois. We share it to celebrate the Epiphany day (or Kings’ day) but the cake tastes so good that we usually celebrate the Epiphany as often as we can during the month of January. We hide a “fève” (lucky charm, usually a ceramic character) somewhere in the cake, just before serving. Who gets the fève is the king or queen of the day." ~ Nathalie