Ingredients

3 eggs

115gr caster sugar

115gr butter sftened

80 gr ground almonds

30gr ground pistachoes

1 tbsp plain flour

For the gateau 

450gr puff pastry

2 tbsp rasberry jam

1 egg yolk , to glase 

30 gr icing sugar

Method

Preheat the oven to 240 °C gas 9 .

For the fraigipane

Beat together the butter and sugar until light and creemy .   Add the eggs and then fold in the almonds , pistachoes and flour .

Mix well until you have a smooth paste .  You add a little more flour to smooth. 

 For the gataeu.  

Roll out the pastry and cut into two circles , approximately 25cm in diameter . 

Lay one circle over a 23cm flan dish and tip in the almond mixture leaving a couple of cm clear around the edge .

Spread the other circles with jam , leaving 2cm clear , around the edges . Brush the edge with egg yolk and insert over the the filling .

Press the edge with egg yolk and invert over the filling . press the edges to make a firm seal to tip out on top to a lightly greased baking sheet . Brush with the remaining egg yolk and score the top with a sharp knife .

Bake for 10 minutes , then lower the heat tto 220 degrees C / gas mark 7 and cook for a further 25- 30 minutes until golden .

In the last five minutes of cooking dust with icing to give the pastry to give the pastry a rich glaze . Allow to cool and serve while still warm .

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