King Arthur's Almond Galette

• Vegetarian

• Refrigerated

  • 3 Egg yolk, large

• Condiments

  • 2/3 cup Almond paste

• Baking & Spices

  • 1/3 cup King arthur all-purpose flour, Unbleached
  • 1/2 tsp Salt
  • 1/2 cup Sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Almond flour or very finely ground whole almonds

• Bread & Baked Goods

  • 1 lb Puff pastry, homemade or store-bought

• Dairy

  • 6 tbsp Butter, unsalted

• Liquids

  • 1 tsp Water

Found on kingarthurflour.com

Description

Ingredients

• 1 pound puff pastry, homemade or store-bought*
• *The pastry for our Raspberry Puff Turnovers works well here.
• 2/3 cup almond paste
• 6 tablespoons unsalted butter
• 1/2 cup sugar
• ½ teaspoon salt
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 1/3 cup King Arthur Unbleached All-Purpose Flour
• ½ cup almond flour or very finely ground whole almonds
• 1 large egg yolk
• 1 teaspoon cold water

Directions

• Preheat the oven to 400°F. Lightly grease a baking sheet, or line it with parchment. Divide the pastry in half, and roll each piece into an 11 square. Using a 10-round template, cut a 10 circle from one piece, and an 11 circle from the other. To make the filling: Beat the almond paste, butter, sugar, and salt until creamy. Add the egg yolks and vanilla, and beat until well incorporated. Mix in the flours. To assemble the galette: Spread the filling over the smaller circle, leaving a 1 rim around the edge of the pastry. To make the glaze: Mix the egg yolk and water together. Brush some glaze over the uncovered edge of the pastry. Center the larger round of dough over the filled bottom crust, and smooth it over the filling. Using a fork, press and crimp the rim of the galette to seal. Decorate the galette, using the back of a knife to trace a pattern on the surface; poke five vent holes, and brush with the remaining glaze. Bake the galette for 30 to 35 minutes, or until its golden. Remove it from the oven, and cool before serving. Yield: one 10 galette, about 12 servings.