INGREDIENTS

INSTRUCTIONS

For the pastry, sift the flour and salt into a large bowl. Cut in 3
ounces of butter with a sharp knife until the mixture resembles
crumbs. Mix in enough water to make a non-sticky dough. Knead gently,
cover and leave for 20    minutes.  Roll out the pastry on a floured
board to about 1/4-inch thickness.  Dot it with one-third of the
remaining butter cut into dice. Fold the  pastry into three, like a
letter, then again into three in the  opposite direction. Cover in a
cloth and refrigerate for 20 minutes.  Repeat this process twice more
and leave for another 20 minutes  chilling before using. If you can't
face all that fun, buy 1 pound of  puff pastry instead.  Divide the
pastry in half. Roll each half into a round of about 9 inch  diameter
and let rest while you make the filling.  Cream the butter and sugar
together until light and fluffy. Whisk in  2 of the yolks, the almond
essence, kirsch and the ground almonds.  Work together until you have a
smooth paste.  Rinse a baking tray under cold water. Place one of the
pastry rounds  on the tray and spoon the paste onto it, leaving a
2-inch margin all  around. Hide the bean or the other objects in the
paste. Beat the  remaining egg with a little water and paint the pastry
margin. Place  the second round of pastry on top and gently press edges
together.  Chill 45 minutes.  Preheat the oven to 375 degrees. Using a
sharp knife make a lattice or  star-shaped pattern on the pastry
surface, but do not cut through the  filling. Pinch the edges prettily
together. Paint the top with the egg  wash. Bake the galette for 30 to
40 minutes until the pastry is crisp  and brown. Transfer to a rack and
cool. Dust with icing sugar.  When cool, serve with a gold crown on top
(made with your own fair  hands) and a glass of kirsch or some pudding
wine. Eat and discover  who will be king of the feast, then crown them!
Formatted by suechef@sover.net  Recipe by: Two Fat Ladies #FL1A05
Posted to MC-Recipe Digest V1 #797 by Sue <suechef@sover.net> on Sep
22, 1997

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