Almond Galette

By AzWench

In France the tradition of serving this frangipane-filled galette can be traced back to the 14th century. The galette is typically served on January 6, which is Ephiphany, or the Feast of the Kings.

Ingredients

• Galette:
• 1 pound puff pastry, homemade* or store bought
• 2/3 cup (6 ounces) almond paste
• 6 tablespoons unsalted butter
• 1/2 sugar
• 1/2 teaspoon salt
• 2 large egg yolks
• 1 teaspoon vanilla
• 1/3 cup King Arthur Unbleached All-Purpose Flour
• 1/2 cup almond flour
• Glaze:
• 1 egg yolk
• 1 teaspoon water

Details

Servings 1

Preparation

Step 1

Preheat the oven to 400 degrees.

Divide the pastry in 2 equal pieces and roll each piece out to form an 11-inch square. Cut out 1 10-inch circle and 1 11-inch circle. Set aside.

Beat the almond paste, butter, sugar, and salt until creamy. Add the eggs and vanilla and beat until incorporated. Mix in the all-purpose and almond flours. Spread the filling over the smaller circle leaving a 1-inch rim around the edge of the pastry.

Mix the egg yolk and water for the glaze, and brush it over the uncovered edge of the pastry.

Center the larger round of dough over the first, and smooth it out over the almond filling. Using a fork press and crimp the rim of the galette to seal.

Decorate the galette using the back of a knife to trace the pattern on the surface, poke five vent holes, and brush with the glaze.

Bake for 30 to 35 minutes or until it is golden in color.

*King Arther Flour's Fast and Easy Puff Pastry