Indulge in the delicate layers of buttery pastry, seamlessly combined with a smooth, vanilla-infused custard pour, nestled with your favorite fruit selection, be it apricots or peaches. This recipe transforms simple ingredients into an elegant dessert, promising a delightful texture and a fusion of flavors that dance on your palate.
Why You’ll Love This:
This dessert is a testament to the beauty of simplicity in baking, offering a perfect balance of flaky pastry and creamy filling. The addition of fruit introduces a natural sweetness and a tangy twist that complements the richness of the custard. It’s a versatile recipe that allows for customization with different fruits according to season or preference, making each creation uniquely delightful.
Perfect Occasion:
Ideal for brunches, afternoon teas, or a sophisticated end to a dinner party, this pastry cake stands out on any occasion. Its elegant presentation and sumptuous layers make it a perfect centerpiece for celebrations or a luxurious treat for cozy gatherings at home.
Decoration Tips:
Before serving, sprinkle almond flakes generously over the top for a delightful crunch and a professional finish. A dusting of powdered sugar can add an extra touch of elegance. Serve each slice with a dollop of whipped cream or a side of vanilla ice cream for an indulgent experience.
Ingredients:
- 250g pastry sheets (approximately 8 sheets)
- 100g melted unsalted butter
For the Custard Pour:
- 500ml milk
- 1 cinnamon stick
- 2 tablespoons vanilla custard powder
- 100g sugar
- 1 packet of vanilla sugar
- 4 eggs
Fruit Filling:
- Your choice of fruit, such as apricots or peaches, thinly sliced
Topping:
- Almond flakes
Instructions:
- Preheat your oven to 175°C (347°F). Brush each pastry sheet with melted butter, fold, and arrange them in a round baking dish to form a flower-like pattern, using all the sheets.
- Bake in the preheated oven for 15 minutes.
- Meanwhile, heat the milk with a cinnamon stick to a boil. Mix in the custard powder and let it cool slightly. In a separate bowl, whisk the eggs with sugar and vanilla sugar until frothy, then incorporate the cooled milk (cinnamon stick removed).
- After the initial baking, remove the pastry from the oven, allow it to cool slightly, and then place the sliced fruit among the pastry layers.
- Gently pour the custard mixture over the pastry, sprinkle with almond flakes, and bake at 175°C (347°F) for an additional 20 minutes, or until set.
- Let it cool before serving to allow the custard to set properly.
Enjoy this lavish dessert that perfectly marries the textures of flaky pastry and creamy custard with the fresh zest of fruit.
