Ingredients
For crust
Rich puff paste [pastry dough]
For filling
1/4 cup butter
2 egg yolks
1/2 cup sifted granulated sugar
1 cup sifted pastry flour
1/2 cup blanched almonds
l/2 teaspoon vanilla
Orange flower water
4 egg whites [2 egg whites to be reserved for frosting]
For topping
Apricot jam
For frosting
Egg whites
1 teaspoon lemon juice
Confectioner's sugar
Directions
Cream butter, add sugar and beat until creamy; pound almonds with a little orange flower water to a paste and add to creamed mixture.
Add 2 egg whites, one at a time, and egg yolks separately. Stir flour in gradually and add vanilla.
Line rim of a pie tin with a border of rich puff paste, pour in mixture, and bake in moderate oven (350 F. degrees).
Remove when done and spread a layer of apricot jam on top. Make an icing with remaining egg whites, lemon juice, and enough confectioner's sugar to thicken to the consistency of butter.
Spread over pie.
Serve cold.
Notes
The recipe in this entry was taken from "The European Cookbook for American Homes, from Italy, Spain, Portugal and France" by The Browns, Cora, Rose and Bob (New York: Farrar & Rinehart, 1936). For the complete copyright-free cookbook visit www.archive.org. Photo: Mary Melfi. |
