1. Cream butter and caster sugar in a small bowl until combined. 2. Beat in egg yolk, ground almonds and rum. 3. Cut the pastry sheet in half, placing one half on a buttered baking tray. 4. Fill the centre with the almond filling and flatten out, leaving the edges clear. 5. Top with the remaining pastry and press the edges together. 6. Lightly score the top of the pastry with a sharp knife in a decorative pattern. 7. Refrigerate until ready to bake. 8. Preheat the oven to 220°C (200°C for fanforced). 9. Brush pastry with egg. 10. Bake for 15 minutes, then reduce temperature to 180°C (160°C fan forced) and bake for a further 10 minutes. 11. To give the pastry a crisp caramelised glaze sprinkle with white sugar and bake for another 5 minutes. 12. Serve warm or at room temperature with whipped cream as a dessert, or plain with coffee. ---------------------------------------------------------------------------
Nutrition
Ingredients
