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Method:
Beat together the butter or margarine
and sugar until light and fluffy. Beat in the egg and egg yolk, then
beat in the almonds and rum. Roll out half the pastry (paste) on a
lightly floured surface and cut into a 23 cm/9 in circle. Place on a
dampened baking (cookie) sheet and spread the filling over the pastry
to within 1 cm/0.5 in of the edge. Roll out the remaining pastry and
cut into a 25 cm/10 in circle. Cut a 1 cm/0.5 in ring off the edge of
this circle. Brush the edge of the pastry base with water and press
the ring round the edge, gently pushing it to fit. Brush with water
and press the second circle over the top, sealing the edges. Seal and
flute the edges. Brush the top with beaten egg, then mark a pattern of
radial cuts on the top with the blade of a knife. Bake in a preheated
oven at 220°C/425°F/gas mark 7 for 30 minutes until risen and golden
brown. Sift the icing sugar over the top and return to the oven for a
further 5 minutes until shiny. Serve warm or cold.
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