Pithiviers
- 2/3 cup whole blanched almonds
- 1/2 cup sugar
- 3 large egg yolks
- 3 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
- 2 tablespoons light rum
- All-purpose flour, for work surface
- 1 pound Puff Pastry dough (page 653), or best-quality frozen puff pastry (such as Dufour), thawed
- 1 tablespoon heavy cream
- Make the frangipane: In the bowl of a food processor fitted with the metal blade, process the almonds and sugar until the mixture is very fine crumbs.
- With the machine running, add 2 egg yolks, butter, and rum; continue processing until the mixture is smooth and combined.
- On a lightly floured work surface, roll out the pastry dough into a rectangle at least 9 1/4 x 18 1/2 inches and about 1/8 inch thick.
- Using a 9-inch round cake pan as a guide, cut out 2 9-inch rounds.
- In a small bowl, whisk together the remaining egg yolk and cream for the egg wash. Place 1 round on a baking sheet, and spread the almond mixture on top, leaving a 1-inch border all around; brush the border with egg wash.
- Using an aspic or cookie cutter, cut a 1/2-inch hole in the center of the remaining round; place the cut round on top of the other round, pressing lightly around the filling to seal the rounds together.
- Place in the refrigerator 1 hour.
- Preheat the oven to 425F.
- Remove the tart from the refrigerator; using a small paring knife, score the top by making curved lines from the center to the edges, like a pinwheel.
- Brush the top of the tart with the egg wash, being careful not to let any excess drip over the cut edge of dough, as it will inhibit proper rising.
- Return to the refrigerator to chill again, if needed.
- Place the baking sheet in the oven, and bake 30 minutes.
- Reduce heat to 375F; loosely cover the tart with aluminum foil, and continue baking 30 minutes more.
- Transfer to a wire rack, and let sit 20 minutes.
- Remove the tart from the pan by sliding it onto a serving platter.
- Serve warm or at room temperature, cut into wedges.
whole blanched almonds, sugar, egg yolks, butter, light rum, flour, pastry, heavy cream
Taken from www.epicurious.com/recipes/food/views/pithiviers-392997 (may not work)