Eating In

This is an adaptation of a recipe in Jane Grigson’s “Good Things”

About 1lb Puff pastry
Filling:
4oz ground almonds
4 oz caster sugar
1½ oz melted butter
2 egg yolks
2 tablespoons double cream
glaze:
1 beaten egg
icing sugar

Roll out enough pastry to cover an ovenproof plate or tin (about 10 inches diameter) twice. Put one layer onto the greased plate. Mix the filling ingredients and blend until smooth. Put the filling onto the pastry lined plate, leaving an inch or so of pastry round the edge. Brush this rim with beaten egg and put on the lid of pastry pressing it round at the edge. Make a small hole in the middle of the lid, brush over with the beaten egg and leave in a cool place for five minutes. Bake for 10 minutes in a very hot oven (Mark 8, 450˚F). Lower the heat to Mark 6, 400˚, and bake for 30 minutes. Dredge with icing sugar and return to a very hot oven until the sugar caramelises. Serve warm with cream.