Ingredients
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Method
- 1
Beat the butter and sugar until pale. Beat in the ground almonds, 1 egg and the rum to make the frangipane. Chill for 15 minutes.
15 min - 2
Heat the oven to 200°C (180°C fan). Cut a 24 cm circle from each pastry sheet. Put one on a lined tray.
- 3
Spread the frangipane over it, leaving a 2 cm border. Brush the border with beaten egg.
- 4
Lay the second circle on top and press the edges to seal. Chill for 10 minutes.
10 min - 5
Mix the yolk with the milk and brush over the top. Score a pattern with a knife tip, not cutting through.
- 6
Bake for 30 minutes until deep golden and puffed. Serve warm.
30 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.