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

To finish

Icing sugar for dusting

As featured in

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Serves 6-8
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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