Very rarely does a dessert glisten as brilliantly as the Galapian. She’s like unlike anything I’ve ever tasted before – slices of candied cantaloupe enrobed with a light almond cake, studded with brilliant maraschino cherry drops and glazed with lavender honey.
| Servings |
| 9 squares |
| Cook Time | Passive Time |
| 30 | 1 hour |
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Very rarely does a dessert glisten as brilliantly as the Galapian. She’s like unlike anything I’ve ever tasted before – slices of candied cantaloupe enrobed with a light almond cake, studded with brilliant maraschino cherry drops and glazed with lavender honey.
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Ingredients
Pastry dough
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup butter , chilled
- 1/4 cup slivered almonds , measured then ground in spice mill
- 1 egg
Filling
- 4 egg whites
- 2 Tbsp sugar
- 1/3 cup sugar
- 1 cup slivered almonds , measured then ground in a spice mill
- 15 strips candied cantaloupe slices
- 1 cup maraschino cherries
- slivered almonds , as needed
Honey glaze
- 1 Tbsp hot water
- 2 Tbsp honey , heaping, preferable lavender
Servings: squares
Units:
Instructions
- Using a pastry cutter or food processor, cut together the flour, sugar, cubed butter, and ground almonds until the butter is pea sized.
- Use a fork to incorporate your beautiful golden egg (or, if using a food processor, pulse it until it just comes together).
- Briefly knead together and, if needed, add extra flour 1 tablespoon at a time until a soft dough forms (a bit moist and a tad sticky).
- Dust your hands lightly with flour and press into 9″ square (or round) tart pan.
- Cover tightly, and refrigerate for 1-2 hours.
- Preheat the oven to 375F
- Whip egg whites until medium peaks form, gradually streaming in the 2Tbs of sugar.
- in a medium bowl, stir together the remaining sugar and ground almonds.
- Gently fold the egg whites together with the sugar and almond mixture.
- Remove tart shell from refrigerator and layer the cantaloupe slices all over it.
- Smooth the egg white and almond mixture over the top of the candied cantaloupe. Use the spatula to make it as smooth as possible.
- Decorate with cherries and sliced almonds.
- Bake 375F for 5 minutes, then reduce heat to 350F and bake another 20-25 minutes.
- Brush liberally with honey glaze & place in the oven for a few minutes to set the glaze.
Recipe Notes
If the dough warms up too much and softens, you may want to chill it 30 minutes before pressing into the tart pan).