Galette des rois is French for ‘kings’ cake’, so what better sweet treat to mark the recent coronation and the Queen Consort’s birthday on 17 July?
Serves 6-8
Preparation time 20-25 minutes
Cooking time 25-30 minutes
INGREDIENTS
- 450g puff pastry
- 2 tbsp apricot jam
- 100g unsalted butter, softened
- 100g caster sugar
- Zest of half an orange
- A pinch of salt
- 2 eggs, beaten
- 100g ground almonds
- 2 tbsp dark rum
- 1 Jazz apple, peeled, cored and finely diced
METHOD
- Line a baking sheet with parchment paper.
- Divide the puff pastry into 2 pieces and roll each until approximately 3-5mm thick.Cut each piece into equal rounds, approximately 25-30cm in diameter.
- Place a pastry round on to the prepared baking sheet and spread with apricot jam, leaving a border of around 2cm. Chill in the fridge while you make the frangipane.
- Preheat the oven to 200°C / fan 180°C, gas mark 6.
- To make the frangipane, beat together the butter, sugar, orange zest and salt until light, then beat in one of the eggs and stir through the ground almonds, rum and diced apple.
- Remove the pastry from the fridge, spoon the filling over the apricot jam and spread evenly. Brush the edges of the pastry with water, then cover with the second pastry round. Press the edges to seal, then mark the top with a pattern. Brush with the other beaten egg and bake in the preheated oven for 25-30 minutes until golden. Serve with some vanilla ice cream, if liked.
UK grown Jazz apples are perfect for baking or cooking. For more sweet or savoury recipe inspiration, visit www.jazzapple.com.
