Galette des Rois / French King’s Tart
Puff pastry, frangipane and caramelised pears tart.
Raymond Blanc
Pears
Slice, pan-fry in a bit of sugar. Don’t overcook.
Frangipane
Beat 75g of unsalted butter until soft.
Add 75g icing sugar, 75g ground almonds, and 1 egg.
Method
Spread frangipane on puff pastry, cover with pears in a nice pattern. Cover with more pastry, glaze with egg.
Cut a flower pattern into the top.
Bake at 180°C until risen and golden.
