Preparation

• For the filling: Combine the ground almonds, sugar and butter until smooth.
  Add three of the eggs, flour and rum: mix until combined.
  Stir in slivered almonds.
  Preheat oven 375°F (190°C).
  
  To assemble, divide the dough into two equal parts.
  Roll out one part to form a 10 inch circle and place on a baking sheet.
  Spread the filling on the pastry leaving a rim, about half an inch wide, all the way around. Put in a porcelaine figure (feve) if you have one. Brush the rim with egg.
  Roll out the rest of the dough to form a 9 inch circle. Place on top of the filling.
  Pinch together the pastry at the edges, making sure that it is well sealed. Brush the top with the remaining egg. Make a few slits in the center of the pastry.
  Bake in preheated oven for about 30 minutes.
  Serve warm.