Apricot and hazelnut pithivier
A traditional French dessert made with puff pastry and filled with a rich nut cream.
Cream together 100g (softened) butter, with 150g sugar till light and fluffy. Beat in 1 egg, and then fold in 100g ground hazelnuts (almonds or pistachios also would work), 1tbs flour, and 1tbs liqueur (kirsch or Cointreau). Set aside.
Unroll two sheets of ready-made puff pastry (around 500g in total) and cut into two discs (24 and 26cm respectively). Place the smaller disc on a baking sheet and brush the border with some beaten egg yolk (2).
Spread the hazelnut cream evenly in the centre, leaving a 2cm border round the edge. Cut 250g canned apricot halves (drained) in two and distribute over the cream.
Cover with the larger disc of pastry and press and pinch the edges of the pastry together to seal. Cut a scalloped edge all the way around. Brush the top with the remaining beaten egg yolk and then using a sharp knife score the top in a series of curved lines, starting from the centre and moving outwards.
Place in a hot oven (200c) for 25-30 minutes till the the pastry has risen and is golden.
Make a sugar syrup by bringing to a boil 50g sugar with 50g water.
Take the the pie out of the oven and brush with the syrup to give it a glossy finish,