from Many Beautiful Things by Vincent Schiavelli
For the filling of this pie, fine almond meal is mixed with sugar, butter and eggs to create a delicious sweet paste. In former times the almonds were crushed with a mortar and pestle. By using a food processor instead, the time required for this preparation is reduced to minutes. Due to the time needed for the crust and filling to set, it is best to prepare this pie the day before it is to be served.
I used a home made cumquat marmalade which was fabulous. Also, the 'roll out the dough' and place into the pan was nigh on impossible - the mixture is very buttery and it breaks very easily. I ended up doing a patchwork of dough which didn't detract from the end result one bit! Perhaps (being in Qld and suffering hot weather and high humidity) I was up against it, but don't despair if your pastry doesn't make it off the board in one piece!