ALMOND CREAM PASTRY WITH FRESH FRUITIngredients
Almond Cream. Bring milk to a boil in a medium saucepan over medium heat. Meanwhile with an electric mixer, beat together eggs and sugar in a medium bowl, until pale, then beat in flour until well combined. Continuing to beat, gradually pour hot milk into egg mixture until well combined. Pour mixture back into saucepan, then cook over medium heat for 3 - 4 minutes. Whisking constantly until almond cream thickens to the consistency of pudding Remove saucepan from the heat, then whisk in ground almonds and almond extract. Scrape almond cream into a bowl, then press a piece of plastic wrap directly on the surface and refrigerate for at least 3 hours. ( Almond cream can be refrigerated for up to 24 hours. Stir well before proceeding with recipe.) Pastry Preheat the oven to 375o . On a lightly floured surface. Roll out half the pastry to a 10 inch square, then cut pastry to form a 10 inch circle. Transfer circle to a buttered and floured rimless cookie sheet. Spoon the cold almond cream onto the middle of the circle, then spread it out evenly, leaving a 1 � inch border and smoothing the top. Roll out remaining pastry to an 11 inch square, then cut pastry to form and 11 inch circle. Brush the border of the first circle with a little water, then place the second circle on top. With the tines of a fork, press the two circles together all around. With a sharp knife, cut 6 small leaf shaped openings in the top to let the steam escape. Stir together egg-yolk and milk in a small bowl, then brush glaze all over top of dessert. Bake for about 50 minutes. Until pastry is putted and golden brown all over. Check dessert after 30 minutes. If top is browning too quickly, cover loosely with foil and continue to bake. Carefully slide dessert onto a wire rack and let cool slightly before serving. To serve, transfer to a platter and dust with icing sugar. Cut into wedges and serve warm or at room temperature. Along with seasonal fresh fruit and dollops of softly whipped cream. |