Catching up on old episodes of the Great British Baking Show and gave this recipe a try 🙌It's one of the tastiest desserts we've baked in ages — perfect for small holiday parties and family dinners!
(serves 4–8)
For the pastry:
1 box of ready-made butter puff pastry
For the filling:
½ cup butter
½ cup sugar
1 full egg
1 egg yolk
1 tsp almond extract
½ cup almond flour
¼ cup sliced almonds
1 egg beaten to glaze (for egg wash)
Directions (from http://www.pbs.org/food/recipes/marys-galette/)
1. Line a baking sheet with baking parchment. Roll out half the
pastry on a lightly floured worktop until slightly thinner than a pound
coin. Cut out a round about 9 inches in diameter. Set on the lined baking
sheet and cover with clingfilm. Roll out the rest of the pastry in the
same way and cut a second round. Set this on top of the clingfilm, then
cover the whole lot with clingfilm. Chill while making the filling.
2. Beat the butter until creamy with a wooden spoon or electric
mixer. Beat in the sugar, then beat thoroughly until the mixture looks
pale and fluffy. Beat the egg with the yolk until just combined, then
gradually add to the butter mixture a tablespoon at a time, beating well
after each addition. When the mixture is very light in color and texture
gently, stir in the ground almonds, flaked almonds and almond extract.
Cover the bowl and chill for 15 to 20 minutes.
3. When ready to assemble uncover the pastry, and remove the top
round and clingfilm. Spoon the filling onto the pastry round on the baking
sheet, mounding it slightly in the middle, and leaving a 2cm border
uncovered all around the edge.
4. Brush the pastry border with beaten egg, then gently lay the
second pastry round over the filling. Press the edges firmly together to
seal. Holding a small knife blade at right angles to the side of the
pastry, ‘knock up’ the edge all around by making small indentations in the
pastry. Then scallop the edge by pulling the indentations in at 2cm
intervals with the back of the knife. Brush the top of the pastry very
lightly with beaten egg to glaze and chill for 20 minutes. Meanwhile,
preheat the oven to 400F.
5. Brush the top a second time with the beaten egg glaze, then
score a pattern with the tip of a sharp knife. Make a couple of small
steam holes in the center. Bake for 25 to 30 minutes or until the pastry
is a golden brown and crisp. Leave to cool slightly before serving.
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