About the only TV I watch is quiz programs and cooking programs. Mary Berry and Paul Hollywood recently did a masterclass where she did an almond galette (frangipane enclosed in puff pastry), which looked good so I decided to have a go.
The recipe wasn't very user friendly, so I've changed it quite a bit. I used Aldi's puff pastry, which isn't as good as Jus-Rol, so I will either be using that next time or making my own. Anyway, this is my version of the recipe.
2 ready-made and rolled sheets puff pastry, chilled
plain flour, for dusting
1 egg, beaten, to glaze
For the filling:
100g unsalted butter, softened (Tulipan would probably be OK)
100g caster sugar
2 medium eggs
2 tsp/6g almond extract
100g ground almonds
50g flaked almonds
Line a baking tray with baking parchment. Decant one sheet of pastry onto it.
Take the bottom of a 23cm/9in cake tin and dust it with flour so it won't stick to the pastry. Place it on the pastry and cut around the bottom using a sharp knife. With the tin bottom still in place, carefully remove the excess pastry.
Unroll the second piece of pastry and dust the top with flour. This is to remove the stickiness so it doesn't stick to the baking parchment and distort when you come to place it over the other piece of pastry. Decant the pastry onto a piece of baking parchment and, as above, cut to size. Place the baking parchment with the pastry on top of the other one. Cover with cling film. Chill until needed.
For the filling, beat the softened butter until creamy using a hand mixer. Add the sugar and beat again thoroughly until the mixture is pale and fluffy.
Separately, beat the eggs and the almond essence until just combined.
Gradually add this to the creamed butter and sugar mixture, a tablespoon at a time, beating well after each addition to incorporate the egg into the mixture.
When the mixture is very light in colour and texture, gently stir in the ground almonds and flaked almonds.
Cover the bowl with cling film and chill in the fridge for 15-20 minutes.
When the pastry and filling have chilled, remove the upper circle of pastry. Spoon the filling mixture onto the pastry circle on the baking tray, heaping it into a slight mound in the middle and leaving a 2cm border all around the edge.
Brush the pastry border with some of the beaten egg, then gently lay the second pastry circle over the filling, gently stretching it to fit, then pressing the edges firmly together to seal.
Holding a small knife blade at right angles to the pastry border, ‘knock up’ the edge of the galette by making small indentations all around the edge of the pastry. What you're doing effectively is separating the outer 3 mm of the two pieces of pastry and bending the top piece up. Scallop the pastry border by pushing the indentations in at 2cm intervals using the back of the knife. To do this, just place two fingertips together on the edge, and push the bit between your fingers back with the knife.
Brush the top all over with the beaten egg, avoiding the cut edges, then chill the galette in the fridge for 30 minutes.
Preheat the oven to 220º C.
Brush lightly all over the top of the chilled galette again with the remaining beaten egg, then score it lightly with a criss-cross pattern, or curved lines as per the photograph, using the tip of a sharp knife. Make a couple of small steam holes in the centre of the galette.
Bake in the oven for 25-30 minutes, or until the pastry is crisp and golden-brown, but start checking after 15 minutes as ovens vary a lot. Set aside to cool slightly before serving.