Page 165 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Pear Frangipane Pithivier

MAKES 1

(10- /25- )

- . Frankly it’s the best
double crust pie because what's better than luscious almond
frangipane smooshed between two delectable rounds of puff pastry?
Still thinking about that? That’s right! Nothing!

FOR THE CRUST
Traditional Puff Pastry (page 25) ¼ batch

FOR THE FRANGIPANE FILLING

almond paste 5 ounces 140 g
unsalted butter 3 tablespoons 42 g
all-purpose flour 2 tablespoons 15 g

egg 1

pear, cored and thinly sliced 1
egg wash (1 egg whisked with 2 tablespoons/30 ml water)

Procedure for the crust
1
. Preheat the oven to 375°F (190°C). Line a sheet pan with

parchment.
2
. Divide the puff pastry in half and roll each piece into a 10-inch (25-

cm) round approximately ⅛ inch (3 mm) thick. Refrigerate for 20
minutes.

Procedure for the filling
Place the almond paste in a food processor and pulse until the
paste is broken apart. Add the butter, flour, and egg, and process
until smooth.

Assembly