Because its ungilded beauty relies entirely on the quality of the ingredients, I would suggest you use the best you can find. And if you're a regular reader you may have noticed that I'm not one to splash out on unnecessary luxury ingredients where they aren't really warranted. I put it down to my Yorkshire upbringing. But in dishes like this you'll really notice the difference. This is my slightly tweaked version of Mary Cadogan's recipe
You will need
1 400 gr pack of all butter puff pastry
2 good tablespoons of your best homemade raspberry jam
100 gr/4oz butter at room temperature
100gr/4oz ground almonds
2 tablespoons vanilla infused rum, or just rum
Roll out the puff pastry and cut out two 9inch, 23 cm circles.Cut a narrow strip from the leftover pastry to fit all around the pastry circle which will give you a lip so that you can get more filling in. Stick it on with water. This is optional if you're in a rush.
Cream the butter and sugar til light, beat in the egg, then stir in the ground almonds and rum.
Spread the jam on the pastry circle. Top the jam with the almond mixture. Remember to hide your bean in the mixture.**
Brush the border with water, top with the second circle and seal. You can decorate the top with a knife blade -spokes like a pinwheel are traditional, if you wish.
Brush with beaten egg and bake in moderate oven for 25 -30 minutes until golden brown.
Like most puff pastry items, at it's best served slightly warm.