Plum Pithiviers

Instructions

• PREHEAT the oven to 425F.

• Make the Frangipane, then refrigerate to set while you continue with the recipe.

• PIT and quarter the plums. Put the plums and jam in a saucepan over medium heat and warm just until the plums are beginning to cook and break down. Do not be tempted to cook it for too long as you still want some texture in there. Allow to cool slightly.

• USING a rolling pin, roll out the puff pastry on a lightly floured surface until about 7 mm/1⁄3 inch thick. Stamp out 4–6 rounds using a small cookie cutter (about 4-in. in diameter), and the same number using a larger cookie cutter (about 5-in.). Arrange the rounds on a baking sheet lined with greaseproof paper.

• USING a spoon or piping bag (fitted with a plain nozzle/tip), apply a little of the frangipane onto the smaller pastry rounds. These will be the bases of the Pithiviers. Leave a 1-cm/1⁄2-inch border around the edge. You need to reserve the same amount of frangipane for later.

• PUT a teaspoonful of the cooled plum compote onto the frangipane. Now top with the remaining frangipane so that the blob of compote is encased in frangipane. Place the larger rounds of pastry on top of the frangipane and seal by pressing the tines of a fork around the edges. To make the distinctive pattern on the pastry tops, take a very sharp knife and score curved lines on them, from the middle to the edge, all the way around.

• BRUSH the beaten egg over the Pithiviers to glaze them. Bake in the preheated oven for 20 minutes or until puffed up and golden.