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Pithiviers
Recipe Summary
Yield: Makes 1 nine-inch tart
Ingredients
Ingredient Checklist
2/3 cup whole blanched almonds
1/2 cup sugar
3 large egg yolks
3 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
2 tablespoons light rum
All-purpose flour, for work surface
1 pound Puff Pastry dough
1 tablespoon heavy cream
Cook's Notes
We recommend using an insulated baking sheet instead of a regular baking sheet to prevent the bottom from getting too browned during baking.
Gallery
Pithiviers
Recipe Summary
Yield: Makes 1 nine-inch tart
Gallery
Pithiviers
Pithiviers
Pithiviers
Recipe Summary
Yield: Makes 1 nine-inch tart
Recipe Summary
Yield: Makes 1 nine-inch tart
Yield: Makes 1 nine-inch tart
Makes 1 nine-inch tart
Ingredients
Ingredients
- 2/3 cup whole blanched almonds
- 1/2 cup sugar
- 3 large egg yolks
- 3 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
- 2 tablespoons light rum
- All-purpose flour, for work surface
- 1 pound Puff Pastry dough
- 1 tablespoon heavy cream
Directions
Make the frangipane: In the bowl of a food processor fitted with the metal blade, process almonds and sugar until mixture is very fine crumbs. With the machine running, add 2 egg yolks, butter, and rum; continue processing until mixture is smooth and combined.
On a lightly floured work surface, roll out pastry dough into a rectangle at least 9 1/4 by 18 1/2 inches and about 1/8 inch thick. Using a 9-inch round cake pan as a guide, cut out two 9-inch rounds.
In a small bowl, whisk together remaining egg yolk and cream for the egg wash. Place one round on a baking sheet, and spread almond mixture on top, leaving a 1-inch border all around; brush border with egg wash. Using an aspic or cookie cutter, cut a 1/2-inch hole in the center of remaining round; place cut round on top of other round, pressing lightly around filling to seal rounds together. Place in refrigerator 1 hour.
Preheat oven to 425 degrees. Remove tart from refrigerator; using a small paring knife, score the top by making curved lines from the center to the edges like a pinwheel. Brush top of tart with the egg wash, being careful not to let any excess drip down over cut edge of dough, as it will inhibit proper rising. Return to refrigerator to chill again, if needed.
Place baking sheet in oven, and bake 30 minutes. Reduce heat to 375 degrees; loosely cover tart with aluminum foil, and continue cooking 30 minutes more.
Transfer to a wire rack, and let sit 20 minutes. Remove tart from pan by sliding it onto a serving platter. Serve warm or at room temperature, cut into wedges.
Cook's Notes
We recommend using an insulated baking sheet instead of a regular baking sheet to prevent the bottom from getting too browned during baking.
Cook’s Notes
We recommend using an insulated baking sheet instead of a regular baking sheet to prevent the bottom from getting too browned during baking.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pithiviers
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Reviews:
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All Reviews for Pithiviers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
