Galette of the kings with apples and frangipane

Ingredients

For 4 servings

• •2 2 Foiled paste(s)
• •4 4 Apple(s)
• •95 g 95 g Almond powder
• •95 g 95 g Sugar
• •zest Lemon(s)
• •2 2 Whole egg(s)
• •60 g 60 g Soft butter
• •1 c. à café 1 coffee c. Rum
• •1 1 Egg yellow(s)
• •Butter

Method

1. 1.Turn on your oven and let it heat to 180°C. Meanwhile, peel the apples, cut them in half and remove the seeds.
2. 2.Cut the apples into thin slats. Melt a hazelnut of butter in a frying pan and sauté the apple slats until they become tender. Put them aside once cooked.
3. 3.Prepare the frangipane cream by beating whole eggs with sugar in a salad bowl. Then add the almond powder, grated lemon zest, rum and butter. Mix well to obtain a smooth and homogeneous cream.
4. 4.Spread the first laminated dough in a pie pan previously covered with baking paper. Place the slices of baked apples on the bottom, then spread the frangipane cream evenly over.
5. 5.Cover with the second laminated dough and seal the edges well by pressing with your slightly damp fingers. Draw decorative patterns on top with the tip of a knife, taking care not to pierce the dough.
6. 6.Dore the surface of the cake by brushing it with egg yolk. Bake for 30 minutes. Enjoy your warm or cold cake according to your preferences.