60 ml/4 tbsp strawberry or raspberry jam
175 g/6 oz/1 cup icing (confectioners') sugar, sifted
15 ml/1 tbsp water
Glace (candied) cherries and angelica leaves, to decorate
Roll out the pastry thinly to a 33 cm/13
in square on a lightly floured surface. Cut into three 11 cm wide
strips. Place on a dampened baking (cookie) sheet. Bake in a preheated
oven at 220°C/425°F/gas mark 7 for about 10 minutes until risen, crisp
and golden. Transfer to a wire rack to cool.
Blend the egg yolks with the sugar and flour in a bowl. Bring the milk
almost to the boil, then pour into the bowl, stirring all the time.
Return to the saucepan, bring to the boil over a gentle heat and cook
for 2 minutes, stirring all the time, until thickened and smooth. Stir
in the vanilla essence, cover with a circle of wetted greaseproof
(waxed) paper and leave to cool.
Place one sheet of pastry on a serving
plate. Spread with a little jam, then half the custard. Spread a
second layer of pastry with jam and place on top. Cover with the
remaining custard. Top with the remaining sheet of pastry. Blend the
icing sugar with enough water to form a smooth paste. Spread over the
top. Decorate with halved glace cherries and angelica leaves and chill
until ready to serve.