There is a dried bean hidden in this classic French Epiphany tart, and whoever finds it is the queen or king.
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2 puff pastry sheets
150g ground almonds
100g caster sugar
75g melted butter
a few drops almond extract (optional)
1 dried bean
1 egg yolk, beaten with 1 tablespoon water
Method Prep:10min › Cook:30min › Ready in:40min
Preheat the oven to 200 C / Gas 6. Line a buttered tart tin with one sheet of puff pastry; unroll and reserve the second sheet.
Stir together the eggs, ground almonds, caster sugar, melted butter and almond extract in a bowl. Spread the mixture into the prepared tart base. Place the bean in the cake, near an edge, to minimize the chance that it will fall out or be cut when the pastry is cut.
Cover the cake with the remaining sheet of puff pastry. Carefully pinch the edges to seal the pastry together. Pierce several holes in the pastry, and make some knife cuts in a crossed pattern to allow the pastry to expand. Brush the pastry with the egg yolk mixture.
Bake in the preheated oven until the cake is golden, about 30 minutes. It's best eaten warm.