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* We used a toy plastic coin to avoid anyone breaking their teeth and it

didn’t melt. You could of course use a real one, just make guests aware.

Serves 6

1 x 400g block ready-made

puff pastry

2 tbsp apricot jam

100g butter

100g caster sugar

1 egg

100g ground almonds

2 tbsp Calvados

1 tbsp whole milk

1 small plastic coin (as found in a

child’s shop till)*

300ml fresh double cream, to serve

1 Preheat oven to 200C/Fan 180C/

Gas 6. Cut the puff in half and roll

out each piece into a circle about

25cm across.

2 Grease a baking tray and place one

puff pastry circle on the tray. Spread

with the apricot jam, leaving an edge

of 2cm around the outside. Place the

coin (fève – see below) to one side of

the circle on top of the jam.

3 Whisk the butter and sugar in a

bowl until fluffy, then beat in the

egg. Next, add the ground almonds

and Calvados.

4 Spoon this fragipane mixture over

the jam, keeping within the border.

Brush the edges with the milk and

cover with the second circle of pastry,

pressing the edges together.

5 Using a sharp knife, score the top

with vertical lines 4–5cm apart. Then

score diagonally across within each

line, alternating direction, to create

a chevron effect. Brush the top with

a little milk to help it go a lovely

golden brown when baking. Cook

for 25–30 mins.

6 Serve the galette warm with double

cream in a pouring jug, alongside a

small glass of Calvados for each guest

to toast the person who discovers the

fève. The lucky guest is crowned King

(Le Roi) or Queen (La Reine) of the

Fête and chooses their partner to rule

with them for the rest of the evening!

Galette des Rois

A SWEET AND NUTTY

DESSERT WITH ITS OWN

JOLLY TRADITION

LIVING (^) | GATHERING