Melt a peece of butter; after it is melted, put some sugar in it, and some stamped almonds, with a little cream or milk, allayed with flower sod. Then make a sheet of fine or puft paste. Put your implements into it, make a brim about it, bake it, and serve it sugred, and with sweet water, if you have any.
The French Cook, François Pierre La Varenne, Englished in 1653, p. 198.
Similar sweets to this 1653 tourte de beurre are known today as crème brulée or sugar cream pie. Whether baking in a puff paste shell on a sheet of paper on the sole [floor] of the oven or in a flaky pastry crust in a pie pan, this rich pastry cream flavored with almonds has been delighting palates for centuries.
Steep your crushed almonds in warm milk. Mix melted butter with an equal amount of sugar and flour then stir in heated milk and almonds, continuing to heat and stir constantly until mixture bubbles for one minute. Pour onto a plate and cool.
Roll puff paste and cut into desired shape. Build up the edges with waste strips of puff paste and place on baking paper. Chill until pastry cream is cold. Fill cold paste shell with cold pastry cream. Bake in a hot oven [400°F] until crust is golden and flaky. Sprinkle baked tourte with sugar and pass a red hot fire shovel [salamander or torch] over the top of the tourte to melt the sugar. Cut into portions and serve with a drizzle of orange flower or rose water--an oldie but goodie!