Peach pie with raspberries and custard

Ingredients:

Tart

• 55 g plus 2 tbsp (30 g) butter, room temperature
• 60 g plus 2 tbsp powdered sugar, sift
• 1 hard-boiled egg yolk
• 1 yolk from a large egg
• 0.5 tsp vanilla extract
• 310 g of premium flour, sifted
• 1/4 teaspoon salt

Filling

• 250 ml low-fat milk 1.5%
• 1 teaspoon vanilla paste
• 1 teaspoon finely grated orange zest
• Yolks from 3 large eggs
• 60 g of sugar
• 3 tablespoons corn flour
• 2 tbsp (30 g) butter, room temperature
• 1 tbsp orange liqueur or brandy, optional
• 2 peaches, peeled and sliced
• 210 g fresh raspberries
• 60 g of homogeneous apple sauce

Preparation:

1. Beat together butter and powdered sugar until smooth.
   
   Strain the hard-boiled egg yolk through a sieve and combine it with the raw egg yolks and vanilla. Add them to the butter mixture and mix until smooth.
   
   Add flour and salt to the butter and mix until smooth. Form the dough into a disk (it will be very soft), wrap in plastic wrap, and refrigerate until firm, about 2 hours.
2. On a lightly floured work surface, gently knead the dough to make it slightly softer, then roll it into a circle approximately 30 cm in diameter and 6 mm thick. Carefully lift it and place it in a tart pan with a removable bottom, pressing the dough into the bottom and up the sides, and trimming off any excess. Chill the tart crust for 30 minutes.
3. Preheat oven to 180°C.
   
   Place the cooled cake pan on a baking sheet and prick the bottom with a fork. Bake for about 20 minutes, until the edges are golden brown. Cool to room temperature.
4. Custard: over medium heat, bring all the milk (except 2 tbsp.), vanilla paste and orange zest (you can use orange zest instead of orange) to a simmer. candied fruit). In a small bowl, whisk the egg yolks with the sugar, cornstarch, and the remaining 2 tablespoons milk. Slowly pour the hot milk into the egg mixture, whisking constantly, and then pour the mixture back into the saucepan. Whisk over medium heat until the custard comes to a simmer, thickens, and becomes glossy, about 5 minutes.
5. Prepare a sieve and a bowl with butter for when the custard thickens. Remove the pan from the heat and strain the custard through a sieve into the bowl, stirring until the butter melts. Add the liqueur (if using) and then cover with plastic wrap, making sure it sits directly on the surface of the custard. Cool to room temperature, then refrigerate for at least 2 hours.
6. To assemble the pie, whip the custard until softened, then spread it evenly over the bottom of the chilled crust (leave the crust in the pan). Arrange the peaches and raspberries on top of the custard in a circle.
7. Melt the applesauce over medium-low heat, whisking until smooth. Brush the peaches and raspberries with the melted applesauce and chill until ready to serve. Carefully remove the tart from the pan and transfer to a serving platter before slicing. The pie is best served the day it is made, but can be refrigerated for up to one day..
   
   Culinary note
   
   If the peaches are too firm, blanch them in hot water, then place them in a bowl of ice water, then peel and chop..