Categories
- Once upon a time
- Fruits & Produce
- La Maison du Fruit Confit
- Our recipes
- Catalog
- Cases of glazed fruits
- Compositions of glazed fruits
- Chocolate & fruits
- Biscuits of Provence
- Calissons of Aix en Provence
- Nougats
- Fruit Jellies
- Syrups - Artisanal recipes
- Jam and Honey
- Candied fruit for decoration
- Candied Fruits for bakery
- Amarena & Marasquino Cherries
- Candied Fruit Strips
- Fruits Nuggets
- Fruits Coulis
- Promotions
- Professional Space
Recipe of Galapian
For 8 people
Preparation time: 1h
Cooking time: 30min
Ingredients
Pastry
- 160g of flour
- 20g of almond powder
- 60g icing sugar
- 100g of butter
- 1 egg
- 2 tablespoons
- 250g candied yellow melon from La Maison du Fruit Confit
- 16 candied tricolor cherries from La Maison du Fruit Confit
- Some pieces of angelicafrom La Maison du Fruit Confit
- 4 egg whites
- 80g of sugar
- 120g of almond powder
- 80g of water
- 80g of lavender honey
Preparation
- Pastry: Mix flour, almond powder and icing sugar. Add the butter and "sand" the mixture. Stir in the egg and water and work quickly to form a ball. Spread the dough between two sheets of foil and place in a pie dish. Prick with a fork, cover and chill.
- The filling: Mix the almond powder with 40g of sugar. Beat the egg whites until stiff with 40g of sugar. Gently add the sugary whites to the mixture. Cut the candied melon into thin slices and garnish the bottom of the pie. Cover completely with the mixture. Bake for 30min.
- Honey syrup: Bring the water and honey to a boil, stirring until the mixture becomes syrupy. Pour over the pie and let cool.