Pithiviers

The Method for Pithiviers

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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

Related guide: Prep, cook and total time.

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Keep an Eye on These

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

What to Serve It With

Crème fraîche · Coffee · A glass of cider

Storing Leftovers

Two days at room temperature. Refresh at 180°C / 356°F for 8 minutes. It freezes unbaked for 2 months.

Quick Answers

Pithiviers Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. The calories include 1 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.