One of the advantages of the pie - the opportunity to prepare in advance. The puff pastry you can buy ready-made, and can be prepared according to the following "quick" method. It is necessary to cool the oil and water. Grind the diced butter into the flour using two knives or a blender to a big fat crumbs.

Water with dissolved salt you need to add a tablespoon to flour mixture, stirring with a fork. The amount of water may be more or less depending on the humidity in Your kitchen.

Water should be added only until until the dough will gather into a ball, while not spilling. Place it in plastic wrap and refrigerate.

After 15 minutes, remove and roll it into a rectangle on floured surface with a thickness of 1 see Visually divide the dough into 3 pieces, tuck the bottom third of the dough towards the middle and cover the top. Rotate the dough 90 degrees, roll out again into a rectangle, fold again three times, rotate once more 90 degrees and repeat the entire procedure. Wrap the dough in cling film and place in the refrigerator for 1-2 hours (at this stage you can leave it in the fridge for 2 days and can be frozen for later use).

Beat the butter with sugar in a magnificent mass (at least 5 min). Add the egg, essence (or rum), ground almonds, flour and continue to beat another 2-3 minutes until the entire mixture is light and well mixed. And then the whole mass must also be cooled, so that later it will not melt.

Chilled divide the dough into 2 parts and roll out each to a thickness of 5 mm. Cut 2 circles using the bottom of a round shape with a diameter of 8" (20 cm). The edge of one of them to coat with the egg. Put in the middle of the cooked stuffing, retreating and filling to the edge of the 2 cm Try to work with the dough quickly so it doesn't heat up from the warmth of Your gentle hands... :-)

Cover the filling the second circle, pressing the edges around the entire circumference. With a knife make a small hole in the pastry top to come out steam during baking. Also be characteristic of this cake pattern from the center to divide the circle with a sharp knife, not cutting through the dough, line segments, then with a knife or scissors to cut the edge about 1-1. 5 cm along with the bottom disk. The knife must be dry to the dough not reaching for him. Shift the cake on parchment paper and chill in the refrigerator for 1 hour (in this form it can also be stored in the refrigerator 2 days or in the freezer up to 2 weeks). Preheat the oven to 220S (425F). Lubricate the surface of the chilled pie with egg and bake for 15 minutes at high heat, then reduce it to the 170S (350F), and bake for another 20-30 minutes, until the surface will not be uniformly Golden brown. Remember, whatever you baked puff pastry, you should always start baking it at high temperature 400F (190C) for it to "exfoliate", and then reduce temperature to 325F (160C) and bake until done. Slightly cool, sprinkle with powdered sugar and serve.

If the cake must be submitted in the next day or left some part of the pie that can be heated in a preheated 190C (375F) oven for about 10 minutes, and he again reached the desired consistency.

That's the recipe... as you can see, everything is easy and simple. And autumn we have just begun... more hot sun and blue skies... the rain will begin and will end immediately... bright autumn flowers and scatterings of brown chestnuts in the grass... and at home - French warm pie :-) ... on the table a volume of poems... read Ronsard... and feel almost French...