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1
You will also need: A lightly buttered shallow pan Grind the almonds to a powder, together with 1/2 cup sugar.
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2
Pour the milk, less a couple of tablespoons, into a pot and bring it to a boil.
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3
While it's heating put 2 of the yolks in a bowl and beat them with the remaining granulated sugar, the flour, 2 spoonfuls Amaretto or rum, and the cold milk.
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4
Stir in the hot milk (Ched Kyle Philips says tobe energetic about stirring here) and return the cream to the stove; bring it to a boil, stirring constantly, pour it into a bowl, and let it cool, stirring it frequently.
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5
Cream the butter and work the cooled cream into it a bit at a time, together with the almonds and 3 more spoonfuls of Amaretto or rum.
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6
When everything is combined put it in a cool place.
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7
Meanwhile, bring your oven to 430F.
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8
Roll out half the puff pastry and put an 8 to 9 inch pot lid on the sheet.
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9
Cut around it so as to obtain a disk of pastry dough, and put the disk on your lightly buttered flat pan.
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10
Lightly beat the remaining yolk, and brush around the rim, taking care lest the yolk dribble onto the cut edge (the pastry won't puff where it dribbles).
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11
Pour the cream into the center of the disk, spreading it with a spatula and leaving a 3/4 inch rim of pastry dough.
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12
Roll out the remaining dough to produce a round an inch larger in diameter than the first one (use a bigger pot lid).
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13
Lay this round over the first one, pressing down lightly around the edges to make sure the two rounds stick.
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14
Use a knife to make furrows in the rim to give the rim a ridged texture, brush the top of the pastry with egg yolk taking care not to moisten the rim, and then, using a sharp knife, lightly cut a rayed pattern in the top of the pastry.
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15
Bake for about 15 minutes, dust the top with the confectioner's sugar, and bake for 15 minutes more.
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16
Let it cool before serving.
