Sun tart with almond cream, galette des rois style

 Despite the current craze for the famous sun tart, I had never yet published a recipe for this trendy tart. So I am taking advantage of Epiphany to offer you this sun tart in the style of a galette des rois: flavored with almond cream! Due to the post-holiday period, I did not make the classic frangipane... To tell the truth, I did not really want a pastry cream + almond cream combination. So I stuck to a very simple almond cream.

The sun pie in a few words...

To make it, nothing could be simpler. The principle is almost always the same: equip yourself with two puff pastry sheets (homemade or store-bought, but good quality) and a filling of your choice. The rest is child's play! Then you just have to fill the first pastry then place the second disk of puff pastry. It's then up to you to cut the tart into equal parts - I usually do it in 16 - then twist each of them. A little egg wash and hop in the oven!

I really like this tart as an aperitif in its savory version (pesto, tapenade, chorizo ​​cream, etc.) but the sweet version is not bad either! You are free to adapt it to your taste preferences from aperitif to dessert...

Here is my recipe:

Sun tart with almond cream, galette des rois style

5 on 2 votes

The trendy tart of the moment flavored with almonds ...

Amount : 8

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Prepare in advance 15 minutes min

Cook time 30 minutes min

Total 45 minutes min

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Ingredients 

• 70 g butter
• 70 g powdered sugar
• 70 g of almond powder
• 1 oeuf
• +
• 2 puff pastry
• 1 Egg yolk

Prepare in advance 

• Preheat the oven to 180 °.
• Prepare the almond cream: mix the softened butter and the powdered sugar to obtain a creamy appearance. Add the egg then mix. Gradually pour in the almond powder, mix and refrigerate for 30 minutes.
• Roll out one of the puff pastry, garnish with almond cream and cover with the second disc of dough. Seal the edges by pressing.
• Using an inverted glass, mark the center of the dough. Trace the 16 portions with a knife starting from the edge of the glass. Twist each part twice.
• Using a brush, coat with egg yolk (diluted in a little water).
• Bake 30 minutes.

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