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500g puff pastry
Flour for dusting
1 egg, lightly beaten, for glazing
For the filling
140g unsalted butter, softened
140g caster sugar
2 medium eggs, beaten
2 tbsp dark rum
Finely grated zest of 1 small orange
140g ground almonds
20g plain flour
Icing sugar for dusting
As featured in
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Prep 30 minutes
Bake 25-30 minutes
The taste of Pithivier takes me back to holidays in France. The aroma of warm pastry and baked almonds has me yearning for a slice, along with a grande crème and a seat in the sunshine.
1. Line a baking tray with baking parchment or silicone paper.
2. For the filling, beat the butter and caster sugar together in a large bowl until creamy. Mix in the eggs, rum and orange zest, then fold in the ground almonds and flour.
3. Roll out the pastry on a lightly floured surface to a large round, about 3mm thick. Using a large plate as a guide, cut out a 28cm round and put it on the prepared baking tray.
4. Spread the filling over the pastry, leaving a 2cm clear margin around the edge. Brush the pastry edge with some of the beaten egg. Roll out the remaining pastry and cut another 28cm circle. Lay this on top of the filing and press the edges of the pastry firmly together to seal. Chill for at least 1 hour.
5. Heat your oven to 220°C. Brush the pastry with the remaining beaten egg and bakefor 25-30 minutes or until golden. Leave to cool, then dust the pie with icing sugar to serve.
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Pies like this were the centrepiece of the dining room in Georgian times. They look and taste great, can be served hot or cold, and – best of all – they are easy to make.Read more...