Galette Des Rois Aux Amandes (Three Kings Almond Tart)
Serves: 6
Alessia Franecki
1 January 1970
Based on User reviews:
40
Spice
56
Sweetness
51
Sourness
38
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
260 g
Flour1 tsp
Salt110 g
Unsalted Butter1 cup
Water (chilled)110 g
Sugar (caster superfine)3 tbsps
Kirsch110 g
Ground Almond (freshly)Directions:
1
For the pastry, sift the flour and salt into a large bowl
2
Cut in 3 ounces of butter with a sharp knife, a pastry blender, or by hand until the mixture resembles crumbs
3
Mix in enough water to make a non-sticky dough
4
Knead gently, cover and leave for 20 minutes
5
Roll out the pastry on a floured board to about 1/4-inch thickness
6
Dot it with one-third of the remaining 4 ounces butter cut into dice
7
Fold the pastry into three, like a letter, then again into three in the opposite direction
8
Cover in a cloth and refrigerate for 20 minutes
9
Repeat this process twice more and leave for another 20 minutes chilling before using
10
If you can't face all that fun, buy 1 pound of puff pastry instead
11
Divide the pastry in half
12
Roll each half into a round of about 9-inches in diameter and let rest while you make the filling
13
Cream the butter and sugar together until light and fluffy
14
Whisk in 2 of the yolks, the almond essence, kirsch and the ground almonds
15
Work together until you have a smooth paste
16
Rinse a sheet pan under cold water
17
Place one of the pastry rounds on the tray and spoon the paste onto it, leaving a 2-inch margin all around
18
Hide the bean or the other objects in the paste
19
Beat the remaining egg with a little water and paint the pastry margin
20
Place the second round of pastry on top and gently press edges together
21
Chill 45 minutes
22
Preheat the oven to 375 degrees F
23
Using a sharp knife make a lattice or star-shaped pattern on the pastry surface, but do not cut through to the filling
24
Pinch the edges prettily together
25
Paint the top with the egg wash
26
Bake the galette for 30 to 40 minutes until the pastry is crisp and brown
27
Transfer to a rack and cool
28
Dust with icing sugar
29
When cool, serve with a gold crown on top (made with your own fair hands) and a glass of kirsch or some pudding wine
30
Eat and discover who will be king of the feast, then crown them!