Pithiviers

Method

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1. Beat the butter and sugar until pale, then beat in the eggs one at a time, followed by the ground almonds, flour, rum, vanilla and salt.

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2. Chill the frangipane 30 minutes so it firms up.

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3. Cut two discs from the pastry, one 24 cm and one 26 cm. Lay the smaller on a lined tray.

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4. Mound the frangipane in the centre, leaving a 3 cm border, and brush that border with beaten egg.

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5. Lay the larger disc over the top and press the border down firmly with the back of a knife, then scallop the edge.

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6. Chill 60 minutes. Brush the top with egg and score curved rays from the centre to the edge, cutting only through the top layer.

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7. Bake at 200°C / 400°F for 45 minutes, until deep brown and puffed. Dust with sugar and give it 3 minutes more to glaze.

   Mark done Start 45 min timer

Chef’s Tips

• Seal and scallop the edges hard. Frangipane escapes.
• Chill before baking so the pastry puffs.
• Score the top layer only.

Pairing Suggestions

• Crème fraîche
• Coffee
• A glass of cider

Storage & Reheating

Two days at room temperature. Refresh at 180°C for 8 minutes. It freezes unbaked for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.