Gateau De Pithiviers Feuillete
Over a year ago
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Ingredients
- 1 lb puff pastry
- 4 oz ground almonds
- 4 oz caster sugar
- 1 ½ oz unsalted butter - melted
- 2 egg yolks
- 2 tbsp double cream
- 2 tbsp rum or brandy
- 2 dsp (level) icing sugar
- 1 beaten egg
Accompaniment
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Method
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1
Roll out half of the pastry and line a 9-10 inch wide buttered pie plate.
Blend together the almonds, sugar and butter.
Beat in the egg yolks one at a time, then add the cream and brandy or rum.
Spoon the mixture over the pastry leaving a rim of about 1 inch.
Brush the rim with water and place the other half of the pastry (rolled) on top.
Seal the edges firmly together - scallop the edge in to 12 petals.
Brush the beaten egg over the pastry to glaze.
Leave to stand for 5 minutes.
Bake for 10-15 minutes at 230 degrees until the pastry has risen well.
Lower the heat to 200 degrees and bake for a further 20-30 minutes until lightly browned.
Remove from oven and set aside.
Turn the oven back to 230 degrees.
Sift the icing sugar over the pastry top and return to the oven for a few minutes until the sugar has become a golden brown glaze.
Serve with cream.
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