It's a French Tradition
So in France during the month of January whether you go into a supermarket or bakery, you will see these puff pastry mysteries!
These are called Galettes. A puff pastry cake with a moist almond filling.
I would recommend these pastry delights!
2 rolls of puff pastry
1 egg plus a yoke
100g caster sugar
100g soft butter
2 teaspoons of vanilla sugar or a teaspoon of almond extract
100g fresh ground almonds
50g flaked almonds
1 tablespoon brandy
1 egg for glazing the pastry
Pre-heat the oven to 220c and prepare a baking sheet for the middle of the oven.
Roll out your pastry.
In a mixing bowl, cream the butter, sugar and vanilla sugar or almond extract. When it's light and fluffy, add half the beaten egg and yoke and mix well, then add the remaining egg and mix well.
Add the ground and flaked almonds and mix. Add the brandy and mix. Chill in the fridge for 15mins.
Spread the almond paste over one sheet of puff pastry, leaving the edges clear. Use the egg wash around the pastry edge and place the second sheet on top.
Firmly press the edges then use a knife to scallop the edges. Create a steam hole in the centre and egg generously. Let it rest for 10 mins then apply a second egg wash.
With a sharp knife score this traditional spiral design on the top.
Bake the centre oven at 220c for 15 mins, then turn down the oven to 180c and move the tarte to the bottom shelf for another 20 mins.
Once browned all over, make sure the underside is cooked by lifting gently from the baking sheet. If everything lifts off solidly, then this is cooked. Remove from the oven and let it cool before serving.
Serve with cream or ice cream and another dash of brandy! Voila!