• 2 sheets all-butter puff pastry
  • 100g of unsalted butter, at room temperature
  • 100g caster sugar
  • 100g of ground almonds
  • 2 eggs
  • 1/2 tsp vanilla bean paste
  • 50ml double cream
  • For the glaze:
  • 1 egg
  • 1 tbsp milk


  1. Preheat the oven to 200C / 180C fan. Cream the butter and sugar in a large mixing bowl then add in the eggs, ground almonds and vanilla bean paste. Mix well then add the double cream and fold in until just mixed.
  2. Line a baking sheet with paper and lay out one sheet of all-butter puff pastry on top. Use a plate to mark out a circle about 24 centimetres across and cut the pastry into this shape. Top with the frangipane filling and spread it out to a flat circle that leaves 1 centimetre of empty pastry around the edge.
  3. Beat the egg and milk together and use a pastry brush to paint it around the pastry rim. Cut out the second pastry sheet slightly bigger than the first and lay it on top, pressing down with a fork to seal the two sheets together. Use a pastry wheel if you have one, or a sharp knife, to trim the edges.
  4. Brush the top of the pastry with egg wash and leave it to chill and dry out in the fridge for 30 minutes. Once the glaze has dried slightly, use a sharp knife to score the top in curved lines from the middle to the edge of the pastry. Bake for 20-30 minutes until the pastry is a deep golden brown. Leave to cool for 1 hour before serving.