Galette Des Rois Aux Amandes (The Three Kings Almond Tart
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Galette Des Rois Aux Amandes (The Three Kings Almond Tart
  Almonds    Tarts  
Last updated 6/12/2012 12:58:47 AM. Recipe ID 21618. Report a problem with this recipe.
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      Title: Galette des rois aux amandes (the three kings almond tart
 Categories: 
      Yield: 4 Servings
 
      9 oz Flour
    1/2 ts Salt
      7 oz Unsalted butter
    1/4 pt Chilled water
           Icing sugar
           For the filling:
      4 oz Unsalted butter
      4 oz Caster sugar
      3    Egg yolks
      4 dr Almond essence
      3 tb Kirsch
      4 oz Freshly ground almonds
      1    Dried bean, gold ring or
           Baby figurine
 
  For the pastry, sift the flour and salt into a large bowl. Cut in 3
  ounces of butter with a sharp knife until the mixture resembles
  crumbs. Mix in enough water to make a non-sticky dough. Knead gently,
  cover and leave for
       20    minutes.
  
  Roll out the pastry on a floured board to about 1/4-inch thickness.
  Dot it with one-third of the remaining butter cut into dice. Fold the
  pastry into three, like a letter, then again into three in the
  opposite direction. Cover in a cloth and refrigerate for 20 minutes.
  Repeat this process twice more and leave for another 20 minutes
  chilling before using. If you can't face all that fun, buy 1 pound of
  puff pastry instead.
  
  Divide the pastry in half. Roll each half into a round of about 9 inch
  diameter and let rest while you make the filling.
  
  Cream the butter and sugar together until light and fluffy. Whisk in
  2 of the yolks, the almond essence, kirsch and the ground almonds.
  Work together until you have a smooth paste.
  
  Rinse a baking tray under cold water. Place one of the pastry rounds
  on the tray and spoon the paste onto it, leaving a 2-inch margin all
  around. Hide the bean or the other objects in the paste. Beat the
  remaining egg with a little water and paint the pastry margin. Place
  the second round of pastry on top and gently press edges together.
  Chill 45 minutes.
  
  Preheat the oven to 375 degrees. Using a sharp knife make a lattice or
  star-shaped pattern on the pastry surface, but do not cut through the
  filling. Pinch the edges prettily together. Paint the top with the egg
  wash. Bake the galette for 30 to 40 minutes until the pastry is crisp
  and brown. Transfer to a rack and cool. Dust with icing sugar.
  
  When cool, serve with a gold crown on top (made with your own fair
  hands) and a glass of kirsch or some pudding wine. Eat and discover
  who will be king of the feast, then crown them!
  
  




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Recipe ID 21618 (Apr 03, 2005)

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