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Le Galapian
Le Galapian is a traditional Monegasque (from Monaco) recipe for a classic pie of candied melon on an almond tart pastry base that's finished with an almond meringue and a honey syrup glaze. The full recipe is presented here and I hope you enjoy this classic Monegasque version of: Le Galapian.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Additional Time:
(+2 hours chilling)
Serves:
6–8
Rating: 
Tags : Baking RecipesCake RecipesMonaco Recipes
In essence this is a meringue pie with a candied yellow melon filling with an almond meringue topping decorated with candied angelica and glacé cherries.
Ingredients:
For the Tart Pastry:
100g butter
60g icing sugar
20g ground almonds
1 egg
pinch of salt
1/2 tsp vanilla extract
160g plain flour
350g candied yellow melon
For the Almond Meringue:
4 egg whites
40g sugar
120g ground almonds
80g sugar
For the Honey Syrup:
80ml water
80g lavender honey
candied angelica and glacé cherries, to garnish
Method:
Begin with the pastry. Cream together the butter and icing sugar in a bowl. Stir in the ground almonds then add the egg, beating well to combine. Now add the salt and vanilla extract and mix into the other ingredients. Sift over the flour and stir to bring the ingredients together as a dough. Cover with clingfilm (plastic wrap) and set aside to chill in the refrigerator for 2 hours.
For the filling, beat the egg whites until they stand in peaks. Add the 40g sugar and beat until the egg whites are stiff and glossy. Mix together the ground almonds and sugar in a bowl and fold through the egg whites.
Roll the dough out until large enough to line the base and sides of a 24cm diameter loose-based flan tin that's about 1.5cm deep. Trim the pastry neatly then slice the candied melon and arrange neatly over the pastry then spoon over the almond meringue. Garnish with candied angelica and halved glacé cherries.
Transfer to an oven pre-heated to 160°C and bake for about 30 minutes, or until the pastry is golden brown and the meringue is lightly browned.
Whilst the meringue is cooking gently heat together the water and lavender honey in a small pan. Bring to a boil and cook, stirring constantly, for a few minutes. Take off the heat and set aside.
Allow the galapian to cool slightly then glaze with the honey syrup. Allow to cool completely before slicing and serving.
