Pear Galette de Rois

This is my version of a traditional French epiphany cake. It is a puff pastry base topped with apricot jam, amaretto frangipane and topped with pear slices.

The pastry is crisp and buttery and the flavours of the filling are delicious. The pear is al dente and adds a delicious taste and texture. Ignoring the slight leakage from the jam ending up too close to the edge and not sealing correctly, it was perfect. It is golden and shiny.