Cakes, Pastries & Pies > Monaco > Galapian >
Galapian
Cherry Almond & Melon Tart
Pastry Dough:
1 C flour
1/2 C powdered sugar
1/2 C (8 TBS) butter, cubed & chilled
1/4 C slivered almonds, ground
1 egg
Using a food processor or pastry cutter, cut together flour, sugar, cubed butter and ground almonds until butter is pea-sized. Add egg. Knead briefly; add extra flour if necessary to form a soft and slightly sticky dough. Press dough into a 9" round or square tart pan; cover and refrigerate for one to two hours.
4 egg whites
2 TBS plus 1/3 C sugar
1 C sliced almonds, ground
15 strips candied cantaloupe slices
1 C maraschino cherries
Sliced almonds
In a bowl, whip egg whites until medium peaks form. Gradually add two tablespoons of sugar. In another bowl, combine the remaining 1/3 C sugar and ground almonds. Gently fold in egg white mixture.
2 TBS hot water
2 heaping TBS honey
In a saucepan, combine hot water and honey. Simmer and stir to combine thoroughly; remove from heat and set aside.
To finish Galapian: Preheat oven to 375-degrees F. Remove tart shell from refrigerator; layer candied cantaloupe slices. Smooth the egg white and almond mixture over the top; use a spatula to make smooth. Decorate with maraschino cherries and sliced almonds. Bake for about five minutes; reduce heat to 350-degrees F and bake for another twenty to twenty-five minutes. Brush tart with glaze; leave in oven for a few minutes to set glaze. Serve.
*Galapian image (C) Veronique Pagnier (2010). Image released into the public domain by author and copyright holder, who grants anyone the right to use the work for any purpose without any conditions, unless such conditions are required by law.
Related Link:
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map
