Galette De Rois with Pear

Traditionally eaten on Ephinany (6th January) or Twelfth Night celebrates the arrival of the Three Kings in Bethlehem and the end of Christmas.   Eating this almond based pastry always cheers me up as the decorations are taken down and the house is bare again.  It’s quick and easy to make and rather than put in a bean or porcelaine figurine inside  (finder being king/queen for the day) my surprise is that I put in the last of the pears from the fruit store – or failing that ones bought in so that everyone wins. It’s versatile as you can have it either as a Pudding or a pastry with a cup of tea or coffee.

As it is baking I go look round the garden at some of the natural frosted decorations of seedheads that still remain!  And if I need further cheer I can always top the galette with a gold paper crown as they do in France (though mine is saved from the Christmas crackers) and remember the good times we had this year

Ingredients

  • 320g ready rolled, all butter, puff pastry
  • 75g butter
  • 75g caster sugar
  • 1 egg
  • 75-100g ground almonds (depending on size of egg)
  • 3 tsp (or a splosh) of amaretto
  • 2 ripe pears
  • an extra beaten egg to seal and glaze pastry

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Method

  1. Heat the oven to 200c
  2. Cut two discs of puff pastry – one approx 2cm larger than the other (I use a large saucer and a tea plate) as templates
  3. Beat butter and sugar together until light and fluffy
  4. Beat in egg
  5. Add amaretto and enough ground almonds to make a stiff paste
  6. Place smaller pastry disc on baking sheet.
  7. Put almond mix on keeping a centimetre border all round.
  8. Peel, quarter and core the pears.  Cut into eighths if too large and arrange in a wheel shape on top of almond paste
  9. Brush beaten egg round rim and then place larger pastry disc on top sealing edges
  10. Make a small steam hole centre top and the using back of knife make lines curving down and out from centre
  11. Brush pastry with egg glaze
  12. Bake for 30-40 mins till golden brown.
  13. Cool on wire rack for 5 mins before eating or cool completely and warm through in low oven when needed
  14. serve with thick cream