Frangipane Pathivier. A delicate french pastry, succulent all-butter puff pastry enveloping a pungent almond filling, light and full of flavour.
Roll your pastry to a size 30cm by 25cm. Egg wash the edges. Place on one side.
Preheat the oven to 180ºC, Gas mark 6.
Put the Butter and Sugar into a bowl and beat vigourously until creamy.
Add the eggs, one at a time, continuing to beat vigourously.
Add the almonds, flour and vanilla essence and fold into the mixture.
Spoon the mixture onto the prepared pastry and form an envelope by overlaping the sides and sealing the ends using a fork.
Turn the pathivier over so as the joined edges are on the bottom. Lightly score the surface with a knife in a criss-cross pattern and make three equidistant puncture marks in the pastry to allow the steam to escape while cooking. Egg wash the entire pastry.
Bake in the oven for 25 minutes or until golden brown. When cooked, remove from the oven and cool for 20 minutes before slicing.
Servings 8