I used up the marzipan by topping the mince pies with marzipan stars instead of pastry ... you have no idea how delicious they are ... I will always make them that way now 😋
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
The Christmas pudding with fruit pre-soaked in tea was hailed the best ever and elicited more oohs and ahhs than I would have thought possible for something that had only had one miniscule change since the last 50 years or so. Thanks @Obelixx and @Dovefromabove, your small suggestions had a big impact!
'If you have a garden and a library, you have everything you need.'
This is a traditional tart served on 12th Night in France and Belgium. A ceramic bean is hidden in the filling and the person who finds it gets to wear the crown and be king for the day/evening.
Galette du Roi – Almond tart served on 12th night
This version has the almond mix combined with crème pâtissière
so it is less dense. The result is
delicious. You need to prepare it a day
in advance before baking it.
Combine all the ingredients for the almond paste in a bowl
and set aside.
For the crème pât, mix the milk and sugar in a pan and
heat gently to just boiling. Meanwhile,
mix the egg and flour in another pan.
When ready, add the hot milk to the egg and flour and keep
stirring. It should thicken. Use extra gentle heat if needed but keep
stirring. Remove from heat as soon as it’s
thick. Add the rum if using and stir
well.
Add the almond paste to the crème pât and stir well then cover and refrigerate till chilled.
Assemble the tart – place one round of puff pastry on
a non stick baking sheet. Prick witha fork and then spread the
almond mixture over it, leaving a clear 2cm margin round the edge. Brush the margin with water or beaten egg and
lay over the 2nd circle of pastry.
Pinch at the edges so it sticks.
Freeze overnight. Next day, heat oven
to 180C/160C fan. Take the tart out of
the freezer and place on a baking sheet.
Mix together the ground almonds and egg white for the topping. Spread this over the tart then sprinkle
generously with icing sugar.
Bake for 1 hour.
Serve at room temperature.
This is the deluxe version. You can simplify it by omitting the freezing and topping part and just brushing the plain pastry lid of the assembled tart with beaten egg then baking at 200C/180fan for 30 minutes. If you're arty, you can draw a pretty design in the lid with the tip of a sharp knife before baking.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
Ooooh, galette des rois, discovered this while spending an academic year in Grenoble. Then ordered it every year from the French patisserie in Brighton. One of the few downsides of moving to Wales on my retirement, no more galette des rois.
2 large baked potatoes split and with black pepper added and then strong grated cheese melted on top with fried onions and mushrooms and COLD BAKED BEANS.
Simple and exciting..........like me
Everyone is just trying to be Happy.....So lets help Them.
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Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Galette du Roi – Almond tart served on 12th night
This version has the almond mix combined with crème pâtissière so it is less dense. The result is delicious. You need to prepare it a day in advance before baking it.
Almond paste:
100g unsalted butter
100g caster sugar
1 egg
125g ground almonds
Crème pâtissière:
250ml milk
80g caster sugar
60g plain flour
1 egg
45ml rum (optional)
Puff pastry: Bought or made
2 x 25cm diametre circles of pure butter puff pastry
Topping:
80g ground almonds
2 egg whites
icing sugar
Combine all the ingredients for the almond paste in a bowl and set aside.
For the crème pât, mix the milk and sugar in a pan and heat gently to just boiling. Meanwhile, mix the egg and flour in another pan. When ready, add the hot milk to the egg and flour and keep stirring. It should thicken. Use extra gentle heat if needed but keep stirring. Remove from heat as soon as it’s thick. Add the rum if using and stir well.
Add the almond paste to the crème pât and stir well then cover and refrigerate till chilled.
Assemble the tart – place one round of puff pastry on a non stick baking sheet. Prick witha fork and then spread the almond mixture over it, leaving a clear 2cm margin round the edge. Brush the margin with water or beaten egg and lay over the 2nd circle of pastry. Pinch at the edges so it sticks.
Freeze overnight. Next day, heat oven to 180C/160C fan. Take the tart out of the freezer and place on a baking sheet. Mix together the ground almonds and egg white for the topping. Spread this over the tart then sprinkle generously with icing sugar.
Bake for 1 hour. Serve at room temperature.
This is the deluxe version. You can simplify it by omitting the freezing and topping part and just brushing the plain pastry lid of the assembled tart with beaten egg then baking at 200C/180fan for 30 minutes. If you're arty, you can draw a pretty design in the lid with the tip of a sharp knife before baking.
Simple and exciting..........like me
We had this for supper ( we have a glut of sprouting broccoli). Yum 😋
https://www.theguardian.com/lifeandstyle/2007/apr/14/foodanddrink.shopping2
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.