Gateau Pithiviere


For the frangipane
3 eggs
115 g caster sugar
115 g butter, softened
80 g ground almonds
30g ground pistachio
1 tbsp plain flour

For the gateau

450 g puff pastry
2 tbsp raspberry jam
1 egg yolk, to glaze
30 g icing sugar


  • Preheat the oven to 240C/gas 9.
  • For the frangipane, beat together Butter and sugar till light and creamy ,add the eggs and then fold in the almonds, pistachio and flour. Mix well until you have smooth paste – you can add a little more flour to smooth.
  • To make the gateau, roll out the pastry and cut out 2 circles, approximately 25cm in diameter. Lay 1 circle over a 23cm flan dish and tip in the almond mixture, leaving a couple of centimetres clear around the edges.
  • Spread the other circle with jam, leaving 2cm clear around the edges. Brush the edge with egg yolk and invert over the filling. Press the edges to make a firm seal and tip out onto a lightly greased baking sheet. Brush with the remaining egg yolk and score the top with a sharp knife.
  • Bake for 10 minutes, then lower the heat to 220C/gas 7 and cook for a further 25-30 minutes until golden. In the last 5 minutes of cooking, dust with icing sugar to give the pastry a rich glaze. Allow to cool and serve while still warm
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