PITHIVIER

Pithivier is a classic French tart with a light frangipane filling encased in a golden puff pastry. If you love almonds, this is the tart for you.

Makes one 22 cm (8½ inch) tart

1 quantity Classic see puff pastry

1 quantity Egg wash

20 g (¾ oz) pure icing (confectioners’) sugar

FRANGIPANE

70 g (2½ oz) caster (superfine) sugar

70 g (2½ oz) unsalted butter

60 g (2¼ oz) almonds, cut into 2 mm (¹/₁₆ inch) dice

60 g (2¼ oz) almond meal

1 egg

3 teaspoons brandy

3 teaspoons water

155 g (5½ oz) Crème pâtissière

To prepare the frangipane, place the sugar, butter, almonds and almond meal in the bowl of an electric stand mixer fitted with a paddle attachment. Mix on high speed for 5 minutes. Reduce the speed to medium, add the egg slowly with the brandy and water and mix for another 2 minutes. Scrape down the side of the bowl, add the crème pâtissière and mix for another 2 minutes on medium speed.

Divide the pastry into two portions, one piece comprising about two-fifths of the pastry, and the other three-fifths. Roll the smaller piece into a rough 22 cm (8½ inch) circle about 3 mm (¹/₈ inch) thick for the base, then transfer to a baking tray lined with baking paper. Roll out the second piece to the same diameter for the top.

Using a paring knife, and without cutting all the way through, gently mark out a circle in the base, leaving a 4 cm (1½ inch) border around the edge (I use a bowl that happens to be just the right size). Evenly pipe or spread the frangipane inside this circle. Brush the border with a little egg wash and carefully place the other pastry disc on top, ensuring the edges match up. Press the edges together to seal well and refrigerate for 30 minutes.

Preheat the oven to 200°C (400°F).

Remove the tart from the refrigerator. Using your thumb and index finger, pinch and lift around the edges, making a scallop-shaped border. Brush the top with more egg wash. Using a very sharp knife, and working from the centre, score lines outwards in a sunburst pattern.

Bake for 10 minutes.

Reduce the oven temperature to 170°C (325°F) and bake for another 20 minutes, turning the tray halfway through.

Increase the oven temperature to 200°C (400°F), dust the top with the icing sugar and bake for another 5 minutes. This will give a lovely shine.

Your pithivier will keep in an airtight container at room temperature for up to 2 days.