The Almond Galette from Mary Berry’s Masterclass is here! In our route of bakes from Great British Baking Off there’s a lot of fun, but this one is fun and easy too! The look of it takes us to the heights of the fanciest pastry shops in France, although it’s so easy to make, specially if you buy the puff pastry. Mary recommended to buy it, and so we did!
The filling is a Frangipane, an almond buttery mix that melts in the mouth, ready in literally 10 mins, got your butter soft as a cream before start creaming, you can beat this by hand if you don’t have a stand or hand mixer
Follow the simple instructions, the best advice is not to skip steps in chilling and glazing, it takes 2 times glazing with the beaten egg, so the final color is really golden
2 puff pastry sheets of 23 cms in diameter (chilled)
All Purpose flour for dusting
For the filling
3/4 Cup unsalted butter, softened
1/2 Cup granulated sugar
1 large free-range egg + 1 yolk, at room temperature
3/4 Cup ground almonds
1/2 Cup sliced blanched almonds
1 teaspoon almond extract (optional)
1 beaten egg, to glaze
Prepare the puff pastry rounds
-Line a baking sheet with baking parchment.
-Roll out half the pastry on a lightly floured worktop until slightly thinner than a quarter coin
-Cut out a round about 23cm in diameter. Set on the lined baking sheet and cover with cling film
-Roll out the rest of the pastry in the same way and cut a second round. Set this on top of the clingfilm, then cover the whole lot with clingfilm. Chill them both while making the filling
Make the Filling
-Beat the soft butter until creamy with a wooden spoon or electric mixer
-Beat in the sugar, then beat thoroughly until the mixture looks pale and fluffy
-Beat the egg with the yolk until just combined, then gradually add to the butter mixture a tablespoon at a time, beating well after each addition
-When the mixture is very light in colour and texture gently, stir in the ground almonds, flaked almonds and almond extract.
-Cover the bowl and chill for 15 to 20 minutes
Assemble the galette
-When ready to assemble uncover the pastry, and remove the top round and clingfilm
-Spoon the filling onto the pastry round on the baking sheet, mounding it slightly in the middle, and leaving a 2cm border uncovered all around the edge
-Brush the pastry border with beaten egg, then gently lay the second pastry round over the filling
-Press the edges firmly together to seal.
-Holding a small knife blade at right angles to the side of the pastry, ‘knock up’ the edge all around by making small indentations in the pastry.
-Then scallop the edge by pulling the indentations in at 2 cm/1 inch intervals with the back of the knife
-Brush the top of the pastry very lightly with beaten egg to glaze and chill for 20 minutes
Meanwhile, preheat the oven to 425F/220C
-Brush the top a second time with the beaten egg glaze, then score a pattern with the tip of a sharp knife, just in the surface (not going too deep)
-Make a couple of small steam holes in the centre, without getting to the bottom
-Bake for 25 to 30 minutes or until the pastry is a golden brown and crisp. -Leave to cool slightly before serving