SERVES 8

This dessert is the perfect mix of elegance and simplicity: a flaky pastry filled with a sweet custard, and topped with the ripest berries.

FOR THE CUSTARD:
2 cups whole milk
Half a vanilla bean, split lengthwise
2 egg yolks
1⁄4 cup sugar
1 tbsp. flour
1 tbsp. cornstarch

FOR THE PASTRY:
1  7 1⁄2" × 14 1⁄2" sheet puff pastry
1 egg yolk
1 tbsp. heavy cream

FOR THE BERRIES:
6 cups fresh raspberries
6 tbsp. sugar
2 tsp. fresh lemon juice
2–3 pints hulled fresh strawberries

1. For the custard: Put milk and vanilla bean into a saucepan and bring to a simmer over medium-low heat. Remove from heat and set aside. Put yolks, sugar, flour, and cornstarch in a bowl and mix with a wooden spoon until smooth. Slowly pour hot milk into yolk mixture, stirring constantly. Return to pan and cook, stirring constantly, over medium heat until custard just comes to a boil, about 5 minutes. Whisk vigorously until smooth, about 1 minute. Strain, discarding bean, and set aside.

2. For the pastry: Preheat oven to 375°. Lay puff pastry on a cookie sheet. Mix together egg yolk and cream in a bowl. Brush top of pastry with egg wash, carefully avoiding edges (this would seal edges and keep pastry from puffing). Use a paring knife to lightly score pastry into portions. Refrigerate 20 minutes, then bake until deep golden, about 20 minutes. Set aside to cool.

3. For the berries: Purée 2 cups raspberries in a food processor. Strain into a bowl and stir in 4 tbsp. of the sugar and lemon juice; set aside. Toss strawberries and remaining 4 cups raspberries with remaining 2 tbsp. sugar in a bowl.

4. To serve, spoon some raspberry purée onto each plate, add some berries, spoon some custard over berries, and set a pastry wedge on top.