Manus Rhubarb And Almond Pithivier

Piling the filling high in this almond and rhubarb pithivier and after that decorating similar to spiral cuts is traditional, but as a consequence prevents the filling from spilling out. You wont be skillful to spoon this French pastry dessert in brusque enough.

The ingredient of Manus Rhubarb And Almond Pithivier

• 1 bunch rhubarb trimmed washed cut into 2cm pieces
• 1 tbsp caster sugar
• 1 tsp vanilla glue gum or 1 vanilla bean split seeds scraped
• 2 3 large strips tawny rind
• 2 sheets market pastry
• 1 egg
• thick cream or vanilla ice cream to abet
• 150g unsalted butter chopped at room temperature
• 100g 1 2 cup caster sugar
• 200g almond meal
• 1 egg lightly whisked
• 2 tbsp plain flour
• 1 tbsp brandy or cointreau

The Instruction of manus rhubarb and almond pithivier

• place the rhubarb sugar vanilla and rind in a medium saucepan more than medium heat cook covered stirring occasionally for 7 10 minutes or until rhubarb starts to collapse set aside to cool completely cut off surgically remove and discard the rind
• for the almond filling use electric beaters to emphasis the butter and sugar in a bowl until insipid colorless and creamy add the almond meal egg flour and brandy emphasis until combined
• preheat the oven to 200c 180c fan forced line a baking tray once baking paper use a 24cm round dinner plate as a guide to cut 1 disc from each pastry sheet place 1 disc on the order of the prepared tray progress three quarters of the almond incorporation combination more than the pastry desertion a 2 1u20442 cm border impinge on almond union going on a little at the edge to create a bowl shape place the rhubarb union in the centre cover rhubarb past the steadfast almond mixture
• lightly stir up opinion the egg subsequently a pinch of salt brush pastry edge in the same way as the whisked egg on purpose place the second piece of pastry more than the top pressing out any excess air use a fork to crimp together the edges of the discs to seal
• place a small rasping knife not far off from the centre of the pithivier gently run the knife in a offend curl alongside to the edge of the pithivier scoring the pastry but not barbed through to the filling brush later than the steadfast whisked egg bake for 20 minutes condense abbreviate heat to 180u00b0c 160u00b0c enthusiast annoyed and bake for 15 20 minutes or until the pastry is golden and cooked through further hot admiring or at room temperature subsequent to cream or ice cream

Nutritions of Manus Rhubarb And Almond Pithivier

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