Almond Pie / Torta Alle Mandorle

Name: Almond Pie / Torta Alle Mandorle
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1 Pie, 8-10 serving(s)
Ingredients: frozen puff pastry (or home-made puff pastry made with 3/4 pound each flour and butter or margarine); 1 cup milk; 1/4 lb almonds; 1/4 lb butter, at room temperature; 1 1/2 cups sugar; 2/3 cup flour; 3 egg yolks; 5 tablespoons Amaretto or 5 tablespoons light rum; 1 tablespoon confectioners' sugar

Submitted by Steve P.

"I haven't tried this I'm posting it for a request. The recipe has been adapted from a recipe by Kyle Phillips,"

Download

Ready In:: 1hr
Ingredients:: 9
Yields:: 1 Pie
Serves:: 8-10

ingredients

frozen puff pastry (or home-made puff pastry made with 3/4 pound each flour and butter or margarine)
1 cup milk
¹⁄₄ lb almonds
¹⁄₄ lb butter, at room temperature
1 ¹⁄₂ cups sugar
²⁄₃ cup flour
3 egg yolks
5 tablespoons Amaretto or 5 tablespoons light rum
1 tablespoon confectioners' sugar

directions

You will also need: A lightly buttered shallow pan Grind the almonds to a powder, together with 1/2 cup sugar.
Pour the milk, less a couple of tablespoons, into a pot and bring it to a boil.
While it's heating put 2 of the yolks in a bowl and beat them with the remaining granulated sugar, the flour, 2 spoonfuls Amaretto or rum, and the cold milk.
Stir in the hot milk (Ched Kyle Philips says tobe energetic about stirring here) and return the cream to the stove; bring it to a boil, stirring constantly, pour it into a bowl, and let it cool, stirring it frequently.
Cream the butter and work the cooled cream into it a bit at a time, together with the almonds and 3 more spoonfuls of Amaretto or rum.
When everything is combined put it in a cool place.
Meanwhile, bring your oven to 430°F.
Roll out half the puff pastry and put an 8 to 9 inch pot lid on the sheet.
Cut around it so as to obtain a disk of pastry dough, and put the disk on your lightly buttered flat pan.
Lightly beat the remaining yolk, and brush around the rim, taking care lest the yolk dribble onto the cut edge (the pastry won't puff where it dribbles).
Pour the cream into the center of the disk, spreading it with a spatula and leaving a 3/4 inch rim of pastry dough.
Roll out the remaining dough to produce a round an inch larger in diameter than the first one (use a bigger pot lid).
Lay this round over the first one, pressing down lightly around the edges to make sure the two rounds stick.
Use a knife to make furrows in the rim to give the rim a ridged texture, brush the top of the pastry with egg yolk taking care not to moisten the rim, and then, using a sharp knife, lightly cut a rayed pattern in the top of the pastry.
Bake for about 15 minutes, dust the top with the confectioner's sugar, and bake for 15 minutes more.
Let it cool before serving.