PITHIVIERS
Steps:
- Make the frangipane: In the bowl of a food processor fitted with the metal blade, process the almonds and sugar until the mixture is very fine crumbs. With the machine running, add 2 egg yolks, butter, and rum; continue processing until the mixture is smooth and combined.
- On a lightly floured work surface, roll out the pastry dough into a rectangle at least 9 1/4 × 18 1/2 inches and about 1/8 inch thick. Using a 9-inch round cake pan as a guide, cut out 2 9-inch rounds.
- In a small bowl, whisk together the remaining egg yolk and cream for the egg wash. Place 1 round on a baking sheet, and spread the almond mixture on top, leaving a 1-inch border all around; brush the border with egg wash. Using an aspic or cookie cutter, cut a 1/2-inch hole in the center of the remaining round; place the cut round on top of the other round, pressing lightly around the filling to seal the rounds together. Place in the refrigerator 1 hour.
- Preheat the oven to 425°F. Remove the tart from the refrigerator; using a small paring knife, score the top by making curved lines from the center to the edges, like a pinwheel. Brush the top of the tart with the egg wash, being careful not to let any excess drip over the cut edge of dough, as it will inhibit proper rising. Return to the refrigerator to chill again, if needed.
- Place the baking sheet in the oven, and bake 30 minutes. Reduce heat to 375°F; loosely cover the tart with aluminum foil, and continue baking 30 minutes more.
- Transfer to a wire rack, and let sit 20 minutes. Remove the tart from the pan by sliding it onto a serving platter. Serve warm or at room temperature, cut into wedges.
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