Makes 1 galette of 30cm for 12 people – Prep: 50min – Fridge: 3 hours – Oven: 40 mins

Before you start: put the butter in the freezer for at least 2 hours. The dough will only work if it is very cold.

Once ready, put the flour in a large bowl with a pinch of salt. Take the butter out of the freezer and grate on the big holes of a box grater into the bowl. Stop from time to time and, using a knife, toss the butter flakes in the flour, so that they don’t clump together.

In a jug, mix the ice cold water with the lemon juice. Add most of the liquid to the bowl, pouring it in a thin stream in a circular motion around the bowl while mixing with the knife – so that the dough gently comes together. Using your hands, pat the dough together – don’t knead! If it seems to dry and it doesn’t hold, add a tiny bit more water. You don’t want this to be a wet dough. It will be crumbly and not smooth. Divide the dough into 2 portions, shape into disks and wrap in cling film. Put in the fridge for at least 1 hour or overnight.

While the dough is resting, make the filling. Finely chop the pistachios in a small food processor and place in a bowl. Add the ground almonds, butter and sugar and mix to a paste, then add the eggs, flour, Amaretto, lemon zest and salt and mix again. Fill into a piping bag and put in the fridge for at least 1 hour.
Once the dough and fragipane have chilled, preheat your oven to 220°C fan.

Separate the egg: put the egg white into one small bowl, and mix the egg yolk with a tablespoon of milk in a second small bowl.

Flour your surface and take out one pastry disk. Roll it out to a 30 cm disk, dusting the pastry surface lightly with flour if it sticks to the rolling pin. Lift the pastry onto a baking tray lined with baking paper.

Spread the jam all over the pastry, leaving a 2cm border around. Then pipe the frangipane over the jam, spreading it with a spatula in the end to make it even. Stick an almond or bean into the frangipane – this will determine the king or queen.

Brush the exposed border of the pastry disk with egg white.

Take out the second pastry and roll it out to a 30 cm disk. Roll the pastry back over your rolling pin and lift it onto the frangipane-covered disk, pressing the edges so it sticks.

Cut off the uneven dough around the edges of the pastry, so that it makes a neat, round disk. Then, press and crimp the edges with your fingers.

Cut three holes into the middle of the pastry, then cut a shallow pattern across the top of each pastry, making sure not to cut all the way through the pastry.

Brush the top of the pastry with the egg yolk, making sure not to brush the sides where the two dough disks are pasted together, as it will prevent the pastry from rising on the edges.

Bake the galette in the middle of the hot oven for 40 minutes. There might be quite a lot of butter melting out of the pastry, but this is normal.

As soon as the galette comes out of the oven, lift it with the baking paper onto a wire rack. Leave to cool completely before serving.

This is best eaten on the day it is made. You can reheat slices in the oven for a few minutes until the pastry is crisp again. You can also freeze slices and crispen them up in the oven once defrosted.