in Australia's Gulf of Carpentaria

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Pithiviers

Chef: Lyn Battle
Sweers Island

This is a lovely light pastry dish. Delicious served warm with ice cream as dessert, or plain room temperature for Morning Tea…perfect for Mothers Day!

Degree of difficulty: Low

You need:
90 g butter
¼ cup sugar
¾ cup ground almonds (almond meal)
1 tablespoon rum
1 sheet puff pastry
1 egg, lightly beaten
2 tablespoons sugar, extra

Method:
Cream the butter and sugar together in a bowl with electric mixer til combined then add the egg yolk, ground almonds and rum.

Cut the pastry sheet in half. Place one half on a greased baking tray. Fill the centre with the almond filling, spread it out leaving the edges clear. Place the other pastry sheet on top, press the edges together and use a sharp knife to cut almost through the top of the pastry in a herringbone or other decorative pattern. Keep in the fridge til ready to use.

Preheat the oven to 220C. brush the pastry with egg and bake for 15 minutes then reduce to 180C for a further 10 minutes. Sprinkle with extra sugar and bake for a further 5 minutes to carmelise this sugar and give a crisp look to the pastry.

Serving Suggestion: Serve warm with coffee or whipped cream as a dessert.

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Sweers Island Resort. Mail: PMB 1 Karumba QLD 4891 Phone: 07 4748 5544 Fax: 07 4748 5644 Email: info@sweers.com.au