Raspberry Almond Pithiver
From the Cookbook
Serves 8
We’re all for being a bit crafty in the kitchen. There are times when making everything from scratch is hugely rewarding. But sometimes a bit of judicious corner cutting can yield equally good results in a fraction of the time. This recipe, with its ready-made puff pastry, raspberry jam and marzipan, is as easy as it is impressive.
Serves:
8Ingredients
500g all-butter puff pastry
A little plain flour, for dusting
100g white marzipan
100g ground almonds
45ml double cream
2 medium eggs, beaten, plus a beaten egg for glazing
4 tbsp good-quality raspberry jam
A dozen or so fresh raspberries
Soft brown sugar, for dusting
Method
- 1
Preheat the oven to 220°C/425°F/gas mark 7. Line a baking tray with non-stick baking paper. Cut the puff pastry block into two equal pieces. On a lightly floured work surface, roll out each of the puff pastry pieces into circles measuring about 25cm in diameter. Place one pastry circle on the baking tray.
- 2
Grate the marzipan into a bowl, then add the ground almonds, cream and eggs. Mix until evenly combined.
- 3
Spread the jam over the base of one pastry circle, leaving a border 2cm wide around the edge. Squish the fresh raspberries into the jam and carefully spread the marzipan mixture evenly over the jammy base.
- 4
Brush the edge of the pastry with some of the beaten egg and then top with the second pastry circle. Seal all around the edge by gently pressing with a fork. Make some tiny holes in the upper crust to allow steam to escape and then, using a sharp knife, make a pattern on the top of the pastry. Brush with the beaten egg and dust with a sprinkling of soft brown sugar.
- 5
Bake the pithivier in the oven for 20 to 25 minutes or until puffed up and golden. Set aside to cool for at least 30 minutes before cutting into wedges and serving.
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