Traditional French Almond Tart
the original name is Pithivier but it also can be called an Almond Frangipani pie
- 300 g Puff Pastry rolled
- 100 g ground almond
- 80 g soft butter
- 80 g icing sugar
- 15 g corn flour
- 2 eggs (60g)
- 15 ml dark rum – optional
- 1 egg wash (made of 1 egg yolk and 2 tbsp icing sugar, 1 tsp milk)
- Preheat the oven to 180°C.
- First, roll pastry out on a lightly floured surface and using a 20 cm diameter pastry dish or circle dish as a template, cut 2 discs of pastry (1x 18cm , 1x 20cm). If possible, one larger of 1-2 cm diameter than the second to place over the mixture later. Place them on a baking tray lined with parchment paper and transfer in the fridge until required.
- Next, prepare the almond cream, mix the icing sugar, ground almonds, corn flour and butter together until light and creamy. Using a wooden spoon, combine the eggs, and rum until smooth and well combined. Transfer in a piping bag and Allow to set in the fridge for 20-30 minutes if possible.
- Once set, remove the almond mixture and pastry from the fridge.
- Place the smallest pastry disc on a baking tray lined with parchment paper.
- Pipe or spoon the almond cream into the centre of the pastry base, leaving approximately 2 cm around the edge. Brush the edges with some egg wash.
- Then, carefully, line the second layer of pastry over the almond mixture. Create a small hold in the center to let steam escape while baking.
- Gently press the edges to seal fully. Using a knife, press the pastry vertically to create a design all around the tart. If possible, again, Place in the fridge for 20 minutes to set.
- Once ready to bake, remove from the fridge and brush the pastry with egg wash.
- With the back of a knife, draw curves going from the middle of the pie to the edge. Place the tart in the oven and bake for 35 to 45 minutes, until cooked through and golden.
- Remove from the oven and brush with some cooled syrup or sprinkle with icing sugar. Transfer onto a rack and allow to cool for a few minutes.
- Serve warm or at room temperature.