Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
11 Ingredients
- 1 lemon, juice only
- 1 large egg
- 1 egg, yolk
- 50grams Golden caster sugar
- 25grams plain flour
- 1 1/4 cup milk
- 375grams puff pastry
- 1 egg, yolk beaten, to glaze
- 4 ripe peaches, halved and stoned
- 4 ripe nectarines, halved and stoned
- 1 handful icing sugar, to dust
Method
Step 1 of 4
Put the egg, egg yolk, sugar, and flour in a mixing bowl and whisk with an electric hand whisk until well combined. Heat the milk in a pan until almost boiling, then slowly whisk into the egg mixture with the lemon juice. Return the mixture to the pan and slowly bring to the boil, stirring continuously. Cook for a couple of minutes, then transfer to a bowl. Sit a piece of greaseproof paper on the surface so the custard doesn’t form a skin, then leave to cool.
Step 2 of 4
Meanwhile, on a lightly floured surface, roll the pastry out into a 23 × 30cm rectangle and place on a lightly oiled baking sheet. With a knife, score a rectangle on it, leaving a 2cm border all round the edge. Press the back of the knife into the border to make horizontal lines - these will ensure the pastry rises. Prick the base of the rectangle with a fork and place in the refrigerator for 20 minutes. Preheat the oven to 200°C (Gas 6).
Step 3 of 4
Brush the border with the beaten egg yolk, then bake for 20 minutes, or until the pastry is cooked and golden. Push the inner rectangle down slightly, then leave to cool for 30 minutes.
Step 4 of 4
Spoon in the custard, then top with the fruit, dust with icing sugar, and serve.
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