Tarte aux fruits et crème pâtissière

Chef Philippe’s selected fruit-and-pastry-cream tart uses yellow peaches on prepared puff pastry. His own pastry cream is flavoured with brown rum and chopped pistachios, with further pistachios finishing the glazed fruit.

A whole egg and sugar are whisked together before pastry-cream powder is added. Boiling vanilla-infused milk joins the mixture, which returns to the saucepan and cooks with constant stirring until the cream has thickened.

The cooled cream is mixed with brown rum and its first portion of chopped pistachios. Prepared puff pastry is rolled into a rectangle, and a yolk wash helps attach narrow pastry strips along its sides.

The cream spreads between those borders, and closely arranged peach quarters cover it. The tart bakes before cooling, keeping the fruit and the pastry cream together inside the raised pastry edges.

Blond glaze is melted with a small amount of water and brushed over the peaches. A separate finishing portion of chopped pistachios is scattered over the glazed tart.