Preparation: 1 hour
Cooking time: 20-25 minutes
Resting time: 1 hour
For the crumble:
100 g butter, 25 g ground almonds, 110 g icing sugar, 150 g flour, 2 g patxaran (a Basque liqueur made using wild sloe)
For the crème pâtissière:
4 egg yolks, 90 g sugar, 40 g crème pâtissière powder, 1 vanilla pod, 500 ml milk, 80 g whipped cream
For the fruit:
Seasonal fruit (apples, peaches, exotic fruits, etc.), Butter
Leave the butter at room temperature so that it becomes spreadable. Prepare the crumble. Mix the ground almonds, icing sugar, and flour with the soft butter, rubbing it between the fingertips. Add the patxaran, and leave to rest for one hour.
Preheat the oven to 160C. Spread the crumble on a non-stick baking tray or tray lined with greaseproof paper. Bake for 15 minutes.
Meanwhile, make the crème pâtissière. Beat the egg yolks, sugar, and crème pâtissière powder. Split the vanilla pods in two lengthwise and scrape out the seeds to incorporate them into the milk. Boil the vanilla milk. Pour some of the milk over the eggs, then cook until the mixture thickens. Leave to cool. Whip the cream with a beater and incorporate it into the crème pâtissière.
Peel the fruit. Dice and brown in a frying pan with butter. Keep warm and arrange the crumble on plates using pastry rings, in layers of pan-fried fruit, crème pâtissière and crumble. Serve.