There is something about a pithiviere tart that is really surprising. It is rather ordinary looking from the outside but when you cut in to it you are greeted by a gooey, nutty, buttery filling. This is my recipe for pistachio pithiviere but you can substitute the pistachios with any other ground nuts and the amaretto for any other spirit that you like!
1 pack of puff pastry
4oz icing sugar
2 egg yolks
2 tbsp amaretto
4oz finely ground pistachios
1 egg and 2 tbsp icing sugar, mixed for the glaze
Begin by making the filling - cream the butter with the icing sugar, yolks and amaretto and then add in the ground pistachios. Roll out the puff pastry and cut out two dinner plate size circles. Place one pastry circle on a greased baking tray. Spoon the pistachio filling into the middle of the circle and spread out, leaving a 1 1/2 inch gap around the edge of the pastry. Wet the edge of the circle with water using a pastry brush and top with the second circle of pastry. Seal the edges with a fork and brush the top with the egg and sugar glaze. If you are feeling artistic, use a sharp knife to score patterns on the top of the pastry, being careful not to cut through the pastry to the filling. Chill in the fridge for 30 minutes and then bake in a moderate oven Gas Mark 4/1800C/350F/Aga roasting oven below a cold shelf for 20/25 minutes until the top is golden brown. Serve warm or cold.
Julian hopefully you can use this for your almond powder. Not sure whether you can get puff pastry in Japan but it is quite easy to make yourself. Let me know if you need the recipe!