Galette des rois frangipane cake with raspberry pistachio

Ingredients

• 2 puff pastries
• 9 oz raspberries
• 3/4 cup sugar
• 3 eggs
• 2 oz softened butter
• 1+1/4 cup almond meal
• 1/3 cup pistachios
• 1 egg (to golden)

Materials

• 1 brush
• 1 knife

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Preparation

• Prepare the raspberry coulis: place the raspberries and 1/4 cup sugar in a saucepan and stir. Leave over medium heat, stirring occasionally, for about 5 minutes.
• Strain contents of pan to remove seeds and pulp. Set aside for later use.
  
• Mix the almond powder with the 1/2 cup sugar. Add the eggs and softened butter and mix well. Finally, add the raspberry coulis. Crush pistachios.
• Unroll the puff pastry into a tart tin (optional: you can simply leave it in its parchment paper on a baking sheet). Spread almond cream on top.
  
• Sprinkle with crushed pistachios, place the bean on top and fold the edges of the pastry inwards.
• Place the second puff pastry on top. Trim the excess and fold over the edges to close the galette. Brush the top with beaten egg and decorate with a knife.
  
• Place in a preheated oven at 350°F/180°C for 45 minutes.
• All set!