Also known as Gâteau Pithivers, this is thought to originate from the French town of the same name, where its traditionally served on the twelfth night of Christmas.
Lightly dust a work surface with flour. Cut the pastry in half and roll one half out until it's large enough to cut out a 25.5cm (10in) circle. (Cut around the base of a tart tin or plate of the right size.) Place the round on a baking tray and transfer to the fridge to chill.
Step 2
Meanwhile, make the almond filling. Put flaked almonds into a food processor with the granulated sugar, and pulse until the nuts are fine (it's important to pulse rather than whiz the almonds so they don't overheat and make the mixture greasy). Tip the mixture into a bowl and stir in the flour, butter, two of the eggs and the Amaretto or almond extract.
Step 3
Take the chilled pastry circle out of the fridge and spoon on almond mixture. Level the surface of the filling leaving a 5cm (2in) border of pastry around the edge. Return to the fridge to chill for at least 20min.
Step 4
Meanwhile, roll out the remaining pastry as before. Cut out a circle a little larger than the first one. Remove the pastry with the almond filling from the fridge, then lightly beat the remaining egg in a small bowl and use some to brush over the pastry border.
Step 5
Lay the second pastry circle over the first and smooth it down over the filling to get rid of any air bubbles. Press down firmly on the edges to seal, then trim to neaten. Scallop the edges by pressing a knife held vertically into the side of the pastry at 1cm (½in) intervals. Brush with beaten egg, then score the top lightly in a pattern resembling the curved spokes of a wheel. Chill for at least 1hr.
Step 6
Preheat oven to 190°C (170°C fan) mark 5. Glaze the pie again with the remaining beaten egg, then bake for 30-35min until deep golden. Dust with icing sugar. Serve warm in slices with crème fraîche.
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