If you’ve never heard of this delicious tart, it’s a traditional French treat made to celebrate Epiphany, when the Wise Men were said to visit Jesus in the stable. Golden pastry, decorated with a scored pattern, is filled with almond frangipane, which we’ve flavoured with Sugar & Crumbs Raspberry Ripple Icing Sugar – it goes beautifully with the almond flavour. Usually the Galette des Rois is baked with a china charm inside it somewhere, and whoever gets the slice with the charm in it is awarded a paper crown and gets to be king or queen for the day.
- Prep Time : 15 minutes
- Cook Time : 30 minutes
- Yield : 8-10
1 – Preheat the oven to 200°C (180°C fan). Roll out the puff pastry to about 5mm thick, and cut out two 25cm circles – you might have to cut one, and then knead together the trimmings and roll out again to cut another circle.
2 – Next, make the filling. Vigorously whisk together the softened butter and Sugar & Crumbs Raspberry Ripple Icing Sugar until you have a nice soft mixture, then add the egg and stir again. Finally, stir in the ground almonds and the brandy.
3 – Grease a baking tray and lay one of the pastry circles on top. Use a sharp knife to lightly score the other one in a pattern of lines going across or radiating out from the centre – you’ll find it easier to do this before you assemble the tart.
4 – On top of the first pastry circle, spread out the almond filling, leaving a 2cm border around the edge. Dampen this border with a little water, and then lay the second pastry circle, scored-side-up, on top and press the edges down to seal. Brush the top with a little eggwash and then bake for at least 30 minutes, or until nicely golden-brown on top.
5 – When the time’s up, transfer the tart to a wire rack to cool a little and then dust with icing sugar. You can serve this hot or cold, and I’d recommend washing it down with a glass of sweet, sparkling French cider.