French January treat. So delicious with frangipane.
100 g butter
200 g almond powder
150 g sugar
1 teaspoon rhum
1/2 teaspoon almond extract
Melt the butter. Beat 2 eggs. Mix all the ingredient in a bowl.
If you made your puff pastry, divide it into 2 pieces and roll out each of then in a floured surface. Put one pastry onto a baking paper so you can easily move it into a baking tray later.
Spread the frangipane into the pastry. Let 2 cm on the sides.
Top with the second puff pastry. Press the edges with your finger to seal the two pastries together.
If you made your own pastry cut the edges to have a nice rectangular shape.
With a fork mark the edges to decorate.
Beat the third yolk. Use it to brush the top of the galette.
With a sharp knife decorate the top of the pastry. Make some holes with the tip of the knife.
Move the galette Bake in a preheated oven 180C for 35 minutes.