Galapian recipe
- For 8 people
- Preparation: 1h00
- Cooking: 30 minutes
Ingredients
Pie crust
- 160g flour
- 20g almond powder
- 60g icing sugar
- 100g butter
- 1 egg
- 2 tablespoons
Fittings
- 250g of candied yellow melon from La Maison du Fruit Confit
- 16 tricoloured candied cherries from La Maison du Fruit Confit
- A few pieces of angelica from La Maison du Fruit Confit
- 4 egg whites
- 80g sugar
- 120g almond powder
Honey syrup
- 80g water
- 80g lavender honey from La Maison du Fruit Confit
Preparation:
- The tart dough: Mix the flour, almond powder and icing sugar. Add the butter and "sand" the mixture. Add the egg and water and work quickly to form a ball. Roll out the pastry between two sheets of cling film and place in a pie dish. Prick with a fork, cover and chill.
- The filling: Mix the almond powder with 40g sugar. Beat the egg whites until stiff with 40g of the sugar. Gently fold the egg whites into the mixture. Cut the candied melon into thin strips and place on the base of the tart. Cover completely with the mixture. Place in the oven for 30min.
- The honey syrup: Bring the water and honey to the boil, stirring until the mixture becomes syrupy. Pour over the tart and leave to cool.