King Almond Tart

Ingredients:
Prep time 30 mins
Cooking time 45 mins
500g [ 1lb 2ozs ] puff pastry
1 large egg yolk beaten with a tablespoon of water to make the glaze

For the almond cream:
75g [ 3ozs] soft unsalted butter
75g [3ozs] icing sugar
75g [3ozs] ground almonds
1lg egg
1lge egg yolk
1 tablespoon of dark rum or Cognac

Method:
1.Roll out pastry to a thickness of 1/2 inch and cut out 2 circles.8ins wide using a plate as a template.
2.In a bowl whisk together the butter and icing sugar to a cream. Gradually mix in the almonds then the eggs and rum or cognac.
3.To assemble the galette pre heat the oven to 180c or 350f gas mark 4 place one circle of pastry on a baking tray lined with baking parchment.
4.Spoon almond cream into the centre spread to within 1 1/2 ins of the edge. Brush the edge with beaten egg and place the other circle piece of pastry on top.
5.Press the edges together and brush with the egg mix carefully score the top if you wish and bake for 45 mins until golden brown.