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Ingredients:
6 tablespoons (85g) unsalted butter
3/4 cup (85g) confectioners sugar
3/4 cup (85g) almond flour
1/4 teaspoon salt
2 eggs
1 tablespoon rum
1 teaspoon vanilla extract
puff pastry (2*9.5 inch circle)
1 feve
Beat butter and sugar together until creamy and light
Beat in almond flour and salt
Mix in 1 whole egg, and 1 egg white (save the yolk)
Mix in rum and vanilla
Cover and refrigerate for 1 hour
Mix yolk with 1 teaspoon water, refrigerate
...
Place one dough circle on baking sheet lined with parchment paper
Spread filling over the dough, leaving 1 inch border
Add the feve
Moisten border with cold water
Put second dough circle over top, seal edges with fingers
Scallop the edges with back of a knife (0.75cm deep, every 1 cm)
Refrigerate for 30 minutes
...
Heat over to 425
Brush yolk glaze over the top of pie, avoid border
Etch a design into the top
Cut 6 small slits in the top as steam vents
Turn heat down to 400, bake for 30-40 minutes
Cool for 15 minutes
Serve warm!
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