Ingredients

• 115g (4oz) pecan nuts
• 100g (3.oz) whole blanched almonds
• 115g (4oz) butter
• 2 egg yolks
• 30ml (2 tbsp) rum
• 75g (3oz) caster sugar
• 15ml (1 tbsp) lemon juice
• 325g (12oz) puff pastry
• 115g (4oz) ready to eat dried apricots, chopped
• beaten egg, to glaze
• 15ml (1 tbsp) icing sugar, for dusting
• single cream, to serve

Tools

• Food Processing Attachment
• K Beater

Method

1. Place the pecan nuts and almonds in the Food Processing Attachment fitted with the knife blade and process until very finely chopped.
2. Place the butter in the Kenwood Bowl. Fit the K Beater. Set the timer for 6 minutes mix the  cream and butter until very soft. Add the egg yolks, rum, caster sugar, lemon juice and ground nuts and mix to a paste.
3. On a lightly floured surface roll out nearly half the pastry and cut a 25cm (10 inch) round. Place on a slightly dampened baking sheet. Roll out the remaining pastry and cut a 28cm (11 inch) round.
4. Spread the nut mixture over the pastry on the baking sheet, to within 2.5cm (1 inch) of the edge. Sprinkle over the chopped apricots. Brush the edges with beaten egg.
5. Place the second round of pastry on top and press together, around the edges, to seal. Press a 23cm (9 inch) plate or flan ring on top of the Pithiviers to seal. Use a small sharp knife, to cut a scalloped edge.
6. Remove the plate or flan ring and brush the pastry with egg glaze. Using the tip of a sharp knife mark feint curved lines, radiating out from the centre to the edge. Chill for 20 minutes.
7. Meanwhile preheat oven to 200°C/400°F/Gas 6. Bake for 25-30 minutes, until golden. Sprinkle Pithiviers with icing sugar and increase the oven to 220°C/425°F /Gas 7. Bake for 4-5 minutes. Serve warm with single cream, if wished.

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