OPEN FRUIT PASTRY
- 2 tins apple pie slices
- 2 tins apricot halves
- 2 handfuls of fresh raspberries
- 1 roll puff pastry
- icing sugar
- 4 egg yolks
- 3 tablespoons sugar
- 180 ml fresh cream
- 125 ml milk
- 1 vanilla pod
Preheat the oven to 180°C. Scatter a little flour on a flat surface. Line a cookie sheet with baking paper. Place the puff pastry on the flour and roll it a little bit bigger than the cookie sheet size so that you can fold over the ends. Place the pastry in the cookie sheet and fold the ends over.
Make a few fork holes in the puff pastry.
Drain all liquid from the fruit. Spread the apple pie slices evenly across the pastry. Slice the apricots in half and place in between the apple slices. Scatter the raspberries on top. Bake in the oven until pastry is cooked and golden ± 30 min.
While the pastry is baking whisk the egg yolks and sugar together in a large glass mixing bowl. Heat the milk, cream and vanilla pod over medium high heat until boiling point. Remove the vanilla pod. Gently add the liquid to the egg mixture while whisking lightly. Transfer the liquid back to the pot and heat until custard has thickened slightly, stirring continuously. Once thickened slightly remove from heat and set aside (* tip – to prevent the custard from drying and/or creating a film on top, place a piece of cling wrap directly on top of the custard before it reaches room temperature but not hot).
Remove pastry from oven and cool for 10 – 15 minutes. Sift some icing sugar over pastry. Poor, spread or dollop the custard on top of the pastry and serve. Refrigerates well and can be warmed (*tip – warms well in microwave for 30 – 40 sec).
Photo: Vanessa Jacobs