This French classic is made with prepared pastry dough as the base and top; pierce the bottom dough all over with the tines of a fork to keep it from puffing up during baking. The filling is a simple mixture of butter, sugar, eggs, and ground almonds (or almond flour or meal), with rum adding subtle flavor. Once the remaining pastry sheet is placed on top and the edges sealed to fully enclose, it's brushed with lightly beaten egg yolks to encourage browning.
- 2 packages pastry dough
- 125 grams butter (melted in the microwave)
- 125 grams powdered almonds
- 125 grams sugar
- 1 tablespoon rum
- 2 eggs (1 yolk)
- Preheat oven to 350ºF and line a glass pie plate with parchment paper. Place the pastry in the pan and prick all over with a fork.
- Mix together the butter and sugar until is creamy. Add the eggs one at a time and the almonds. Add the rum and stir.
- Pour cream over the pastry and carefully place the other sheet of pastry over the top. Using a little water, seal the sheets of pastry closed. Brush with egg yolk. Bake for 30 minutes or until golden brown.