Raspberry and Almond Pithiviers

Raspberry and Almond Pithiviers
8 servings

Recipe courtesy, Jim Dodge, Bon Appètit at the Getty Center, Los Angeles.



oz butter puff pastry dough, divided in half (454 g)
oz almond paste (112 g)
Tbsp unsalted butter (cold) (60 ml)
cup all-purpose flour (75 ml)
cup sugar (75 ml)
extra large egg
oz raspberries (168 g)
egg white, beaten


Step 1

Roll out the pieces of puff pastry into two circles, one 12-inches in diameter and the other 10-inches. (Roll the 10-inch piece a bit larger and, using a pastry wheel and a cardboard circle or cake pan as a guide, trim it to a perfect 10-inch circle.) Line a cookie sheet with parchment and place the 10-inch pastry circle on it. Refrigerate until needed.

Step 2

Using the paddle attachment on an electric mixer, mix the almond paste, butter, flour, and sugar at low speed until smooth. (Rub a bit between your fingers to make sure there are no lumps.) Add the egg and mix at medium speed until smooth.

Step 3

Preheat the oven to 425 degrees F.

Step 4

Remove the 10-inch pastry circle from the refrigerator. Spread the almond filling on it, leaving about 1-inch around the edge. Pile the filling slightly higher in the center, making a dome. Top with the raspberries.

Step 5

Cover the filling with the 12-inch pastry circle, moulding it gently to the fruit with your hands. Press the edges of the two circles together and trim. If you wish, make 1-inch long scallops with a pastry cutter all the way around. Brush the top crust lightly with the beaten egg white. With a sharp knife cut 8 slits for steam holes.

Step 6

Bake for 15 minutes at 425 degrees F. then lower the oven temperature to 350 degrees F. Continue baking until golden brown, about 20 additional minutes. Cool to room temperature before serving. Yield: 8 to 10 servings.

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