Galette des Rois


This is the only tart here made with puff pastry rather than shortcrust. It is made on the 6th January in France to mark Epiphany or the arrival of the three kings. Such a celebration doesn’t exist in the UK or Ireland, but I see it as a very fitting excuse to abandon all New Year’s resolutions of eating healthily.

1 quantity puff pastry (or a block/two pre-rolled sheets)

150g ground almonds

60g softened butter/Stork

110g sugar

75ml milk/plant-based milk

1 tbsp cornflour

1/2 pastry tsp almond essence

  1. On a floured surface, roll out the puff pastry into two identical disks, each 18cm in diameter. Cut around a piece of greaseproof paper or the bottom of a cake tin to give a neat circle.

2. Spread the frangipane evenly over one disk, leaving an inch around the end of the pastry.


3. Brush the edges with milk and place the remaining disk over the top. Press the sides neatly together to seal them.


4 The top is normally decorated with a series of knife incisions. I’ve shown two simple ones here; some lines and arrows or diamond shapes.

5. With a knife, draw a series of straight vertical lines on the top of the tart, leaving a one inch margin.


6. Draw some arrow patterns between the vertical lines.



7. Alternatively you can draw a diamond pattern atop the tart. (See top photo).

8. Bake for 40 minutes at 180C degrees. Allow to cool before serving as frangipane is a bit oozy when warm.