400g of puff pastry
250g of frangipane
Divide the puff pastry in two. Lower both with a rolling pin.
Comment: The usual form is a round pie. (I gave it a square form as I didn’t manage to have this pretty circle pie form).
Line a baking sheet with parchment paper.
Place a sheet of puff pastry on the baking line.
Spoon the frangipane across the puff pastry leaving a 2cm/1icnh border along each sides.
Brush the boarder with cool water.
Place the second puff pastry on the first and seal the boarder by gently pressing a fork all around.
Brush the topping with the beaten yolk.
With a sharp knife trace parallele lines on the pie (at least 2inch/4cm appart). Be sure that when you
trace this lines you’ll have at least gone through the pastry two or three times to prevent it
Bake in a pre-heaten oven for 30 minutes at 180°C/360°F.
Let it cool on wire racks.