4 oz (100 g) puff pastry
beaten egg to glaze
caster sugar (superfine granulated) to decorate
beaten egg to glaze
caster sugar (superfine granulated) to decorate
for the filling
7/8 cup (100 g) 4 oz ground almonds
1/2 cup (8 tbsp) 100 g caster sugar (superfine granulated)
3 tbsp (1 1/2 oz) 40 g butter
2 egg yolks
1 tbsp (15 ml) rum
1/2 cup (8 tbsp) 100 g caster sugar (superfine granulated)
3 tbsp (1 1/2 oz) 40 g butter
2 egg yolks
1 tbsp (15 ml) rum
method
1. Cut off one third of the pastry, roll out and shape into a 15 cm (6-inch) round.
2. Roll out the remaining pastrv and shape into an 18 cm (7-inch) round twice as thick as the first.
3. Beat together the filling ingredients. Place the thinner round of pastry on a dampened baking sheet and spread the filling over the centre.
4. Dampen the pastry edge with water and cover with the thicker round. Pinch the edges together to seal.
5. With the point of a sharp knife, mark six curved lines from the centre to the outside edge. Brush with beaten egg to glaze.
6. Bake in the oven at 220°C (425°F) mark 7 for 30 minutes until risen and golden brown.
7. Sprinkle the top with caster sugar and serve warm.
2. Roll out the remaining pastrv and shape into an 18 cm (7-inch) round twice as thick as the first.
3. Beat together the filling ingredients. Place the thinner round of pastry on a dampened baking sheet and spread the filling over the centre.
4. Dampen the pastry edge with water and cover with the thicker round. Pinch the edges together to seal.
5. With the point of a sharp knife, mark six curved lines from the centre to the outside edge. Brush with beaten egg to glaze.
6. Bake in the oven at 220°C (425°F) mark 7 for 30 minutes until risen and golden brown.
7. Sprinkle the top with caster sugar and serve warm.
serving amount
serves 6
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