Pithiviers

Name: Pithiviers
Yield: Makes one 9-inch tart
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 (page 653), or best-quality frozen puff pastry (such as Dufour), thawed; 1 tablespoon heavy cream

January 26, 2012

This classic tart, essentially a frangipane filling enclosed between two layers of puff pastry, is named for the French town in which it was created. We recommend using an insulated baking sheet instead of a regular baking sheet to prevent the bottom of the pastry from getting too browned during baking.

Recipe notes

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