Frangipane Pithivier

Serves: 12

1 package Pepperidge Farm Puff Pastry Sheets (2 sheets)
3 eggs
1 tablespoon water
3/4 cup whole unblanched almonds
1/2 cup sugar
6 tablespoons butter, softened
1/4 cup all-purpose flour
2 tablespoons rum
Chocolate sauce

THAW pastry sheets at room temperature 30 minutes. Heat oven to 375 degrees F. Mix 1 egg and water.

PLACE almonds and sugar in food processor. Cover and pulse on and off until finely ground, about 1 minute. Add 1 egg and continue to pulse until smooth paste forms. Add butter, a little at a time, pulsing after each addition. Scrape down sides of bowl. Add remaining egg and pulse until smooth. Add flour and rum and pulse until just blended.

UNFOLD 1 pastry sheet. Place sheet in 9-inch tart pan. Top with almond mixture. Unfold remaining pastry sheet and place on top. Trim pastry to fit. Crimp edges and cut slits in top. Brush with egg mixture.

BAKE 45 minutes or until golden brown. Cool in pan on wire rack. Serve with chocolate sauce, if desired.

Recipe and photograph provided courtesy of Campbell's Kitchen - used with permission.