A traditional patabière has a lovely round shape that you can’t miss… Here is a quick version of the French classic: a buttery and highly delicious puff pastry.

Ingredients:

• 500 g puff pastry based on melted and very cold butter
• 100 grams of soft-melted butter
• 150 grams of powdered sugar
• 200 grams of finely ground blanched almonds or almond powder
• 2 eggs
• 30 grams of cornflour or flour
• 1 teaspoon vanilla extract/puree
• 1 teaspoon of almond extract (optional but really adds to the aroma)

For decoration:

• powdered sugar

Instructions:

Heat the oven to 180 degrees and line two pans with baking paper.

1. Divide the dough in half, place on a baking sheet lined with baking paper and refrigerate.
2. Mix the rest of the ingredients in a large bowl until the mixture becomes smooth
3. Remove the dough from the refrigerator and place the almond cream on one of the halves.
   It is essential to leave the edges of the dough completely clean to “glue” the dough.
4. Place the other half on top and carefully fasten the two parts with your fingers until a border is formed.
5. Using a sharp knife, mark grooves.
6. Bake at 180 degrees for about 20 minutes, sprinkle with powdered sugar, put back in the oven and bake for another 15 minutes at 170 degrees until golden

Tips for success:

1. It is crucial that the puff pastry is thawed but very cold
2. It is essential to cut the pattern on the top of the tart with a very sharp knife