Categories: January

Ingredients

• 125g unsalted butter, softened
• 125g golden caster sugar
• 3 medium eggs
• 125g ground almonds
• 1 tbsp almond liqueur (optional)
• 500g pack fresh puff pastry
• flour, for dusting
• 1 charm or bean - large enough to be noticed

Directions

1. Using a wooden spoon, cream the butter and sugar in a bowl until light and creamy. Beat 2 of the eggs and add, a little at a time, to the butter and sugar mixture, until they are well incorporated. Add the ground almonds and liqueur, if using, and beat well to a thick creamy mixture.

2. Divide the pastry in 2 and roll out 1 piece on a surface lightly dusted with flour, to make a square roughly 24cm wide. Check to see if you have a 24cm plate or cake tin, then cut out a perfect 24cm circle, using the plate or cake tin as a guide. Repeat with the remaining pastry, discard the trimmings.

3. Put 1 pastry disc onto a large baking sheet. Spread an even layer of almond cream on top, leaving a 1.5cm border of pastry. Push the charm or bean into the almond mixture. Slightly dampen the edges of the pastry, top with the remaining pastry disc and press the edges together to seal in place. Using a sharp knife, score the pastry with curved lines like the spokes of a wheel, making sure not to cut right through the pastry. Chill in the fridge for 20 minutes.

4. Preheat the oven to 200˚C/fan 180˚C/gas 6. Beat the remaining egg and use to brush all over the top of the pastry. Bake in the centre of the oven for 25-30 minutes until risen and golden. Turn out and leave to cool on a wire rack before serving.

5. Make sure everyone – especially children- is aware there might be a charm in their slice.

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