3/4 lb. frozen puff pastry
6 tbsp. butter
6 tbsp. sugar
2 eggs
1 c. ground almonds
2 tbsp. rum
1 tbsp. confectioners sugar

To make filling, cream butter with sugar until light and fluffy. Beat in one whole egg and on egg yolk, reserving white. Fold in the ground almonds and rum. Cover and chill for 40 minutes.

Roll out dough to 1/4-inch thickness. Cut out 2 rounds, one 8-inch and the other 9-inch. Place smaller one on a dampened baking sheet. Place almond filling in a ball in center of dough round, leaving at least a 2-inch border all around. Brush edges with water.

Place second dough round on top and press edges together to seal. Using a knife, trim, then push up edges and crimp. Chill for 15 minutes.

Preheat oven to 450 degrees. Brush pie with reserved beaten egg white. Leave for 1 minute, then brush again. Using the tip of sharp knife, score top of pie to make a swirl pattern. Bake for 20 minutes, then reduce temperature to 400 degrees and bake for 25 minutes longer, or until well-risen and golden brown.

Remove from oven and increase heat to 475 degrees. Sift icing sugar over pie and return to oven to bake for 4-5 minutes to glaze. Remove from baking sheet with a spatula and place on serving plate. Serves 6-8.