Almond Pithiviers with Armagnac prunes

AT A GLANCE

  • Serves 10 people

  • 200 gm pitted prunes
  • 150 ml Armagnac or Cognac
  • Thinly peeled rind and juice of 1 lemon
  • 2 375gm puff pastry sheets (see note)
  • For brushing: eggwash
  •  
  • Frangipane
  • 150 gm caster sugar
  • 130 gm softened butter
  • Finely grated rind of 1 orange and 1 lemon
  • Scraped seeds of 1 vanilla bean
  • 2 eggs
  • 200 gm ground almonds
  • 30 ml Armagnac or Cognac
  • 30 gm plain flour
01   Preheat oven to 180C. Simmer prunes, Armagnac, lemon rind and juice in a small saucepan over low heat until prunes are plump. Remove from heat and set aside to cool.
02   Meanwhile, for frangipane, beat sugar, butter, orange and lemon rinds and vanilla seeds in an electric mixer until pale and fluffy (6-8 minutes). Add eggs one at a time, beating well after each addition. Add almond and Armagnac, mix to combine, then stir in flour.
03   Drain 8 prunes from Armagnac mixture, coarsely chop and fold into frangipane mixture.
04   Cut a 24cm-diameter round from one pastry sheet, place on an oven tray lined with baking paper. Spread frangipane mixture over pastry, mounding in centre and leaving a 2cm border. Brush edges with eggwash, place remaining pastry sheet over and press to seal. Trim edges to form a 24cm-diameter round, then press edges with a fork. Brush with eggwash, pierce a 5mm hole in centre and refrigerate for 30 minutes. Brush with eggwash again, then lightly score pastry at intervals with a knife, scoring from hole in centre in a curve down to the base. Bake until puffed and dark golden (25-30 minutes), stand for 10 minutes and serve warm with prunes in Armagnac.

Note We use CarĂªme puff pastry, which comes in pre-rolled 375gm sheets. If unavailable, substitute another butter puff pastry.

Topics:

DRINK SUGGESTION, BAKING, WINTER, DESSERT, PASTRY, PRUNES, ALMONDS, FRENCH

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES, LYNSEY FRYERS-HEDRICK , ALICE STOREY

Drinking Suggestion:

A RICH SAUTERNES. , suggested by MAX ALLEN

FEATURED IN

Jul 2011

Jul 2011

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