Jamie Oliver’s almond pastry puff

Catching a repeat of Jamie’s 5 ingredients programme led to a revisit of that cookbook on my shelf . Seeing how easy this delicious tarte looked I had to have a try. Oozing almond loveliness and light flaky pastry it was one of those things you just have to keep going back to , to have another slice just to check it was as good as you thought. 

Ingredients
100 g blanched almonds
1 tablespoon double cream , plus extra to serve
75 g icing sugar , plus extra for dusting
2 large free-range eggs
375 g block of all-butter puff pastry , (cold)

Method
Preheat the oven to 220°C. Line a baking tray with greaseproof paper.
Blitz the almonds in a food processor until nice and fine. With the processor still running, add the cream, icing sugar, 1 egg and a pinch of sea salt until combined, stopping to scrape down the sides with a spatula, if needed.
Halve the pastry, shape into two rounds and, working quickly, dusting with icing sugar as you go to stop the pastry sticking, roll out between two sheets of greaseproof paper until they’re just under ½cm thick.
Place one round on the lined tray. Spread the almond paste on top, leaving a 2cm gap at the edges. Put the other round on top and gently push together. Quickly seal the edges with the back of a fork. Eggwash the top, then dust over an extra layer of sugar.
Gently push your finger into the middle of the pastry, then, with a sharp knife, very delicately make little lines from the centre to the outside.
Bake on the bottom of the oven for 12 to 15 minutes, or until puffed up and golden, dusting with a little extra icing sugar before dishing up.