GALETTE DE L'EPIPHANIE (French speciality traditionally served on 6 January)
Preparation time: 20 minutes
Cooking time: 20 minutes
Ingredients for the pastry :
- 5 tbs plain flour
- 75g of softened butter
- 1 egg
- a pinch of salt
Ingredients for the filling :
- 75g ground almonds (if possible grind the almonds yourself - the result is always better)
- 120g pure cane sugar
- 50g butter
- 1 tbs crème fraîche
- 2 eggs
- powdered vanilla, tonka bean, praline
Preparation :
Mix the flour, butter and salt with a fork then using your fingers.
Add the whole egg and a little water to mix. Form a ball and roll out to form a circle and line a 20cm diameter tart tin.
For the filling: Mix the ground almonds, the sugar and melted butter, add the cream, the eggs, the powdered vanilla and tonka bean and mix until smooth.
Pour into the pastry case and cook for 20 minutes at thermostat 5/6.
As you remove the galette from the oven sprinkle with praline (optional).