- 110g caster sugar
- 110g ground almonds
- 100g unsalted butter, softened
- 3 eggs, beaten
- 1 tablespoon rum
- 1 bean or a porcelain favour (la fève) - actually we used a 50p
- About 450g puff pastry, home-made or shop-bought
- 1 egg yolk
- 1 tablespoon milk
Spoon the creamed mixture onto the pastry, leaving an edge about 2cm wide. Beat the egg yolk and milk together to create a wash and brush it around the edge of the pastry. Place the other circle of pastry on top and press the edges together to seal. Cover and leave in the fridge for about 1 hour.
Heat the oven to 180°C. Brush the galette with the remaining egg wash. Using a small sharp knife cut a scallop pattern around the edge of the pastry and a star pattern from the centre. Bake for about 40 minutes or until well-risen and golden. Brush immediately with a sugar syrup made by dissolving 55g caster sugar in ¼ pint water and bringing to the boil.