Pithivier (Almond & Apricot Puff Pastry Tart)
Classic French-style round puff pastry tart filled with apricot jam and almond cream, decorated with scored lines on the top surface.
Story
A beloved staple of traditional French patisserie, this golden, flaky Pithivier features a luscious filling of bright apricot jam and rich, aromatic almond cream, with decorative scored lines etched across its glossy top for an elegant, rustic finish.
Ingredients
puff pastry dough
8 oz (240 g)
apricot jam
1 oz (30 g)
almond cream filling (see page 62)
6 oz (180 g)
powdered sugar (for decoration)
1/2 oz (15 g)
Instructions
1
Roll the bottom crust
Take slightly less than half of the dough, roll it to 1/16 inch thick, cut out 9-inch round pieces, place them on a baking tray, moisten the edges, and prick holes in the bottom.
2
Spread filling
Spread apricot jam and almond cream filling, leaving a 1-inch blank space along the edges.
3
Cover with top crust
Roll the remaining dough to 1/10 inch thick, cut out slightly larger round pieces, and cover them over the filling.
4
Decorate
Decorate the edges, cut curved slits on the surface with a knife. Brush with egg wash, and let rest for 30 minutes.
5
Bake
Bake in a 420°F (215°C) oven until it starts to turn golden.
6
Glaze
Take out, dust with powdered sugar, return to the oven to continue baking until the sugar melts and the surface is glossy.
