Sun tart with almond cream, galette des rois style

Almond cream sun tart | Lilie bakery

Almond cream sun tart | Lilie bakery

Almond cream sun tart | Lilie bakery

 Despite the current craze for the famous sun tart, I had never published a recipe for this trendy tart before. I am therefore taking advantage of Epiphany to offer you this sun tart like a galette des rois: flavored with almond cream! Post-holiday period obliges, I did not realize the classic frangipane… To tell the truth, I did not really want a mixture of pastry cream + almond cream. So I stuck to a simple almond cream.

The sun tart in a few words ...

To achieve it, nothing could be simpler. The principle is almost always the same: provide you with two puff pastry doughs (homemade or bought in the store, but of quality) and a filling of your choice. The rest is a snap! Then you just have to garnish the first dough and then place the second puff pastry disc. It's up to you to cut the pie into equal parts - I usually do it by 16 - then twist each of them. A little egg gilding and hop in the oven!

I really appreciate this aperitif tart in its salty version (pesto, tapenade, chorizo ​​cream etc.) but the sweet version is not bad either! You are free to adapt it to your taste preferences from aperitif to dessert ...

Here is my recipe:

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5 on 1 vote

Sun tart with almond cream, galette des rois style

The trendy tart of the moment flavored with almonds ...
Prep time15 minutes
Cook time30 minutes
Total45 minutes
Yield: 8

Ingredients:

  • 70 g butter
  • 70 g powdered sugar
  • 70 g of almond powder
  • 1 oeuf
  • +
  • 2 puff pastry
  • 1 Egg yolk

Instructions:

  • Preheat the oven to 180 °.
  • Prepare the almond cream: mix the softened butter and the powdered sugar to obtain a creamy appearance. Add the egg then mix. Gradually pour in the almond powder, mix and refrigerate for 30 minutes.
  • Roll out one of the puff pastry, garnish with almond cream and cover with the second disc of dough. Seal the edges by pressing.
  • Using an inverted glass, mark the center of the dough. Trace the 16 portions with a knife starting from the edge of the glass. Twist each part twice.
  • Using a brush, coat with egg yolk (diluted in a little water).
  • Bake 30 minutes.
About Lilie bakery
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December 8, 2016

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6 comments

  1. Reply

    LadyMilonguera

    7th January 2017

    How she makes me want !!!

  2. Reply

    Lea

    27th January 2017

    Very nice version of galette des rois.
    This year, I tested a crown tart version, it was in the theme…

    • Reply

      Lilie bakery

      28th January 2017

      Thank you Léa :-)

  3. Reply

    Leah

    March 9, 2017

    Olala but your blog makes me dream… It is beautiful, the photos are magnificent, the recipes give me desire… Everything is perfect! I'm a fan :)

    • Reply

      Lilie bakery

      April 12th

      Thanks Leah :)

  4. Reply

    of one and

    7th November 2017

    Hello, I would like to make Jesuits but jz don't want individual cakes. Do you think this recipe can be similar to the Jesuits in a large cake version?

5 from 1 vote (1 rating without comment)

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