PITHIVIERS
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.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 nine-inch tart
Number Of Ingredients 8
Steps:
- Make the frangipane: In the bowl of a food processor fitted with the metal blade, process almonds and sugar until mixture is very fine crumbs. With the machine running, add 2 egg yolks, butter, and rum; continue processing until mixture is smooth and combined.
- On a lightly floured work surface, roll out pastry dough into a rectangle at least 9 1/4 by 18 1/2 inches and about 1/8 inch thick. Using a 9-inch round cake pan as a guide, cut out two 9-inch rounds.
- In a small bowl, whisk together remaining egg yolk and cream for the egg wash. Place one round on a baking sheet, and spread almond mixture on top, leaving a 1-inch border all around; brush border with egg wash. Using an aspic or cookie cutter, cut a 1/2-inch hole in the center of remaining round; place cut round on top of other round, pressing lightly around filling to seal rounds together. Place in refrigerator 1 hour.
- Preheat oven to 425 degrees. Remove tart from refrigerator; using a small paring knife, score the top by making curved lines from the center to the edges like a pinwheel. Brush top of tart with the egg wash, being careful not to let any excess drip down over cut edge of dough, as it will inhibit proper rising. Return to refrigerator to chill again, if needed.
- Place baking sheet in oven, and bake 30 minutes. Reduce heat to 375 degrees; loosely cover tart with aluminum foil, and continue cooking 30 minutes more.
- Transfer to a wire rack, and let sit 20 minutes. Remove tart from pan by sliding it onto a serving platter. Serve warm or at room temperature, cut into wedges.
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Allen Charity
[email protected]I'm so glad I found this recipe. The pithivier was a huge success at my party.
mary ann marin
[email protected]This recipe is a keeper! I will definitely be making this pithivier again and again.
Nx USMAN
[email protected]The pithivier was too difficult to make. I don't think I'll try this recipe again.
Mariana Candrea
[email protected]The pithivier was a bit bland. I think I'll add more herbs and spices next time.
Robiulmim Djfg
[email protected]The pithivier was a bit dry, but the flavor was still good.
Jared Kangwana
[email protected]This pithivier was a bit challenging to make, but it was worth the effort. The end result was a beautiful and delicious dish.
Melissa Smith
[email protected]I made this pithivier for my family and they loved it! It was easy to make and it tasted amazing.
Zac Camacho
[email protected]This pithivier was delicious! The pastry was flaky and the filling was rich and flavorful. I will definitely be making this again.
Dopest bless
[email protected]I love this recipe! The pithivier is always a hit at my parties. It's so easy to make, and it looks so impressive.
beauty Tapera
[email protected]This was my first time making a pithivier, and I'm so glad I tried this recipe. It turned out perfectly! The pastry was golden brown and the filling was creamy and flavorful.
Bisanga Ben
[email protected]I've made this pithivier twice now, and it's always a crowd-pleaser. The instructions are easy to follow, and the end result is a beautiful and delicious dish.
MD shahadath Hossain
[email protected]This pithivier was a hit at my dinner party! The pastry was flaky and buttery, and the filling was rich and flavorful. I especially loved the combination of the chicken and mushrooms.