{"id":105,"date":"2020-12-20T15:18:13","date_gmt":"2020-12-20T15:18:13","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=105"},"modified":"2020-12-21T19:39:39","modified_gmt":"2020-12-21T19:39:39","slug":"galette-des-rois-french-kings-tart","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/105","title":{"rendered":"Galette des Rois \/ French King&#8217;s Tart"},"content":{"rendered":"\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><p>Puff pastry, frangipane and caramelised pears tart.<\/p><cite>Raymond Blanc<\/cite><\/blockquote>\n\n\n\n<h3 class=\"wp-block-heading\">Pears<\/h3>\n\n\n\n<p>Slice, pan-fry in a bit of sugar.  Don&#8217;t overcook.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Frangipane<\/h3>\n\n\n\n<p>Beat 75g of unsalted butter until soft.<\/p>\n\n\n\n<p>Add 75g icing sugar, 75g ground almonds, and 1 egg.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Method<\/h2>\n\n\n\n<p>Spread frangipane on puff pastry, cover with pears in a nice pattern.  Cover with more pastry, glaze with egg.<\/p>\n\n\n\n<p>Cut a flower pattern into the top.<\/p>\n\n\n\n<p>Bake at 180\u00b0C until risen and golden.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"211\" src=\"https:\/\/www.fraser-clark.com\/food\/wp-content\/uploads\/2020\/12\/frenchtart-1024x211.jpg\" alt=\"\" class=\"wp-image-106\" srcset=\"https:\/\/www.fraser-clark.com\/food\/wp-content\/uploads\/2020\/12\/frenchtart-1024x211.jpg 1024w, https:\/\/www.fraser-clark.com\/food\/wp-content\/uploads\/2020\/12\/frenchtart-300x62.jpg 300w, https:\/\/www.fraser-clark.com\/food\/wp-content\/uploads\/2020\/12\/frenchtart-768x158.jpg 768w, https:\/\/www.fraser-clark.com\/food\/wp-content\/uploads\/2020\/12\/frenchtart-1536x316.jpg 1536w, https:\/\/www.fraser-clark.com\/food\/wp-content\/uploads\/2020\/12\/frenchtart-2048x422.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Puff pastry, frangipane and caramelised pears tart.  Raymond Blanc<\/p>\n","protected":false},"author":2,"featured_media":107,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[8,12,38],"class_list":["post-105","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-baking","tag-dessert","tag-pears"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/105","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=105"}],"version-history":[{"count":2,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/105\/revisions"}],"predecessor-version":[{"id":109,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/105\/revisions\/109"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/107"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=105"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=105"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=105"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}