Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In a food processor, pulse flour and butter until resembles coarse sand. Add water and pulse until dough just comes together.

Press onto baking sheet in 2 long strips, 3 inches wide.

In a saucepan, heat water and butter to boiling. As you take from the stove, immediately, add flour and stir until smooth. Stir in eggs 1 at a time, beating well after each addition. Stir in almond extract.

Spread filling evenly over both crusts.

Bake 55-60 minutes, checking after 50, until lightly golden and little cracks form.

Cool completely.

Whisk together glaze ingredients in a small bowl, adding just enough milk or cream to get a glaze that won’t run off when poured over the pastry. Start one tablespoon at a time.

Allow glaze to set for an hour before cutting.