King Arthur's Almond Galette

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Yield: about 12 servings

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In France, galette is typically served on January 6: Epiphany, the Feast of the Kings.

King Arthur's Almond Galette

star rating (11) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: about 12 servings
Published: 12/20/2011

Ingredients

Pastry

Filling

Glaze

  • 1 large egg yolk
  • 1 teaspoon cold water

Directions

1) Preheat the oven to 400°F. Lightly grease a baking sheet, or line it with parchment.

2) Divide the pastry in half, and roll each piece into an 11" square.

3) Using a 10"-round template, cut a 10" circle from one piece, and an 11" circle from the other.

4) To make the filling: Beat the almond paste, butter, sugar, and salt until creamy.

5) Add the egg yolks and vanilla, and beat until well incorporated.

6) Mix in the flours.

7) To assemble the galette: Spread the filling over the smaller circle, leaving a 1" rim around the edge of the pastry.

8) To make the glaze: Mix the egg yolk and water together. Brush some glaze over the uncovered edge of the pastry.

9) 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.

10) 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.

11) Bake the galette for 30 to 35 minutes, or until it's golden. Remove it from the oven, and cool before serving.

Yield: one 10" galette, about 12 servings.

Reviews

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  • star rating 03/15/2015
  • Maya from New York, NY
  • This galette is so delicious and buttery! My family and I ate half of it in one day! I can taste the almonds very well. I also added some almond extract to the filling (in addition to the vanilla) and that really enhanced the almond flavor.
  • star rating 10/20/2014
  • Steph from Colorado
  • I had a different type of almond tart in mind, but didn't have the right almond product to make. After chatting with one of KA online service reps, tried this recipe. Its lovely and so tasty--morning, noon or night. It is a family favorite. We added a light almond glaze and served with fresh berries, but it is delicious as is!
  • star rating 12/15/2013
  • drakestress from KAF Community
  • I made the puff pastry (first time ever!), and it was absolutely delicious!
    Success! We bet it earned some oohs and ahhs as well - happy baking - Irene@KAF
  • star rating 01/08/2013
  • cynthia20932 from KAF Community
  • I really liked this recipe. I made the pastry from the Raspberry Puff Turnovers as suggested, and found it flaky, tasty, and very easy to work with.
  • star rating 09/02/2012
  • D.Waver from KAF Community
  • If you make nothing else from this site - make this! People fall over themselves for extra slices whenever I bring it to a party. Make the pastry yourself (crazy easy and puts it over the top). It takes a couple of tries to get the shape perfect. I cut out forms from cardboard and use them as templates. This is truly the best recipe ever.
  • star rating 08/10/2012
  • from
  • Very easy, very quick, excellent recipe. I will absolutely make this again!
  • star rating 04/07/2012
  • Karen from Greenville, SC
  • This recipe is amazing and so wonderful. I followed the directions and even made their recipe for homemade puff pastry and was very happy with the results. It came out looking like a real European dessert and tasted fabulous. I baked it longer than instructed to achieve the crusty brown appearance I wanted.
  • star rating 04/05/2012
  • Melehump from KAF Community
  • I ended up using "pie" pastry as I was thinking I would like less flaky layers to compete with the almond filling. The pastry couldn't bare more than 35 min before it started to get super dark on the edged. The filling only got to 165 F. So that was a problem. I'd guess my filling didn't get the chance to heat as hot as it needed. It also spread out a lot and barely held the filling. With that said, it still tasted absolutely delicious. I also used a processor to grind roasted unsalted almonds and they were not fresh. Next time I will definitely make sure to use fresh new because the smell/ taste of old almond was apparent to me but not others who didn't know. I also went a bit far with the processing and almost ended up with almond butter! I'm going to make this recipe again thus weekend either As a tart or with pastry sheets as prescribed. I had all the ingredients on hand from December so next time everything will ge super fresh and I assume will result in an even better taste. Maybe I'll make my own almond paste like the previous reviewer did!
  • star rating 01/11/2012
  • from CA
  • This galette is absolutely splendid! I made it with purchased pastry sheets and homemade almond paste. My husband especially appreciates its sophisticated taste and texture. And, I agree that it's great with a cup of coffee. It's fairly easy to make, and I already have more pastry sheets in the freezer to make it again soon!
  • star rating 01/09/2012
  • lamb300m from KAF Community
  • Absolutely fabulous! I am an almond lover and was excited to try this recipe. The filing will be used in several things I have in mind. Mine looked very similar to your picture. It took only 30 min to brown nicely. Great with a cup of coffee.
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