Rum and raisin galette des rois Recipe

Ingredients

For the filling

75g raisins (the juicier the better)
7 tbsp dark rum
1 tsp ground cinnamon
70g unsalted butter, softened
70g golden caster sugar
1 large free-range egg and 1 large free-range egg yolk, beaten
70g ground almonds

For the pastry

500g all-butter puff pastry
Plain flour for dusting
1 large free-range egg yolk, beaten
10g icing sugar
Optional accessories
Paper crown to place on top
Porcelain trinket, charm or dried bean (fève) to hide inside
Ingredient ending

PREP TIME 25m	COOK TIME 1h	TOTAL TIME 1h25m
YIELD Serves 8-10

Instructions

To make the filling, put the raisins, 5 tbsp of the rum and the cinnamon in a bowl, then cover and set aside to soak for a few hours (overnight if possible). Meanwhile, in a large mixing bowl, beat the butter and sugar until light and fluffy. Add the egg a little at a time, beating well between each addition, then add the almonds and the remaining 2 tbsp rum. Mix until combined, being careful not to overmix, then cover and put in the fridge to chill.
Divide the puff pastry in half, then gently roll out each piece on a lightly floured surface until just large enough to cut out 2 circles from the pastry, one measuring 24cm, the other 22cm – use saucepan lids or plates as guides. Dust 2 large plates with flour, lay a pastry circle on each, cover with cling film and rest in the fridge for 1 hour.
Once rested, unwrap the smaller pastry circle onto a floured baking sheet, then spoon the almond cream into the centre. Using a palette knife, spread it out evenly leaving a 2cm border. (If you have a trinket or dried bean, press it into the filling near to the outer edge.) Drain any excess juice from the raisins, then sprinkle them over the almond cream. Brush the exposed edges of the pastry with a little of the beaten egg yolk, then carefully drape the larger pastry circle over the top, pressing the edges together to seal well. Chill in the fridge for 15 minutes. Meanwhile, preheat the oven to 180°C/fan160°C/gas 4 and place a pizza stone or thick baking sheet on the middle shelf.
Crimp the outside edge of the chilled galette with your fingers, then use the blunt edge of a knife to score the top with a pattern of your choice. Brush the pastry with the remaining beaten egg yolk, then transfer to the hot pizza stone/baking sheet. Bake for 30-40 minutes until risen and golden.
05.Transfer the galette to a cooling rack. Dissolve the icing sugar in 1 tbsp warm water, then brush the syrup over the top for added gloss. Leave to cool on the rack for 10 minutes, then slice and serve.

Desserts