Galette des Rois Epiphany Tart from France
Serves: 16
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Ingredients
1 (17 % ounce) package frozen puff pastry, thawed
1 dry kidney bean, as “feve” or lucky charm
1 egg, beaten
Confectioners’ sugar, for dusting
For the filling:
1/2 cup almond paste
1/4 cup white sugar, divided
3 tablespoons unsalted butter, softened
2 eggs, divided
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons all-purpose flour
Pinch of salt
Directions
1.Prepare the filling. In a food processor or blender, combine the almond paste and 2 tablespoons of sugar. Pulse to blend well. Add the butter and remaining sugar and process until smooth. Blend in 1 egg, the extracts, flour, and salt. Set aside.
2.Preheat the oven to 425°F, and line a baking sheet with parchment paper.
3.Roll out one sheet of puff pastry into an 11-inch square. Be careful not to stretch the dough. Cut the square into an 11-inch diameter circle, and lay it on the prepared baking sheet. Repeat with a second sheet of puff pastry.
4.Refrigerate the second piece of dough.
5.Bake the first piece of dough until slightly puffed and browned at the edges (about 5 minutes). Remove it from the oven and let it cool slightly.
6.Scrape the almond filling onto the center of the cooked pastry. Spread it evenly, leaving a 1 14-inch margin at the edge. Insert the bean anywhere you like into the filling.
7.Top with the second circle of dough, and press it down at the edges to seal.
8.Score the top to make a criss-cross pattern.
9.Beat the remaining egg and brush it over the top.
10. Prick the top dough with a fork or skewer for the steam to vent out while baking.
11. Bake for 15 minutes. Remove it from the oven and dust it generously with confectioners’ sugar.
12. Return it to the oven and bake until golden brown (about 15 minutes)
13. Transfer to a wire rack to cool slightly
14. Place a paper crown on top for the one who gets the feve.
15. May be served warm or cold.
Nutrition (per serving) Calories 229
Carbs 19.7 g
Fat 15.3 g
Protein 3.4 g
Sodium 85 mg