epicurious4.1
Galette des Rois (Puff Pastry Tart With Almond Cream)
The celebratory French tart is baked for the Feast of the Epiphany in the first month of the new year. Here, it’s made easy for home bakers with frozen puff pastry.
👥 8 Servings⏱️ Prep & Cook: 55 min🔥 Cook: 20 min👤 Shelley Wiseman📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●food processor
- ●oven
- ●knife
- ●bowl
📝 Preparation Steps
1
Place racks in upper and lower thirds of oven; preheat to 450°. Coat a large rimmed baking sheet with unsalted butter. Process ¼ cup (65 g) almond paste, ¼ cup (50 g) granulated sugar, 3 Tbsp. unsalted butter, room temperature, and a pinch of kosher salt in a food processor until smooth. Add 1 large egg, ¼ tsp. almond extract, and ¼ tsp. vanilla extract and process until incorporated. Add 2 Tbsp. all-purpose flour; pulse until incorporated. Set almond cream aside.
. unsalted butter, room temperature, plus more for pan3 TbspKosher salt. all-purpose flour, plus more for surface2 Tbsp
2
Separate sheets from one 17.3-oz. package frozen puff pastry, thawed. Place 1 sheet on a lightly floured work surface and roll out to an 11½" square with a floured rolling pin; brush off excess flour from both sides of pastry. Cut out an 11"-diameter round by tracing a circle around the circumference of an inverted plate with the tip of a paring knife; discard trimmings. Transfer pastry round to prepared baking sheet and chill. Repeat process with second sheet of puff pastry, leaving it on work surface.
17.3-oz. package frozen puff pastry, thawed1
3
Using a fork, beat remaining 1 large egg in a small bowl to blend, then brush some egg over second pastry round. Score round decoratively all over with tip of knife, then cut several small vents at 2" intervals.
4
Remove baking sheet with pastry from refrigerator. Brush border of pastry with egg. Mound reserved almond cream in center of chilled round, spreading slightly; bury 1 dried bean (if using) in cream. Immediately cover with scored pastry round and gently press edges together. Crimp edges with an angled spoon to seal galette decoratively.
dried bean (such as a fava bean or lima bean; optional)1
5
Bake galette on lower rack until pastry is puffed and pale golden, 13–⏱️ 15 minutes. Dust with 1½ tsp. powdered sugar and transfer to upper rack. Bake until edges are deep golden brown and shiny, 12–⏱️ 15 minutes. Transfer to a wire rack and let cool 5–⏱️ 10 minutes. Serve warm. Editor’s note: This galette des rois recipe was first printed in the January 2003 issue of ‘Gourmet.’ Head this way for more of our favorite New Year's desserts →
½ tsp. powdered sugar1
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...