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1
Make dough by mixing all dough ingredients in a lrg bowl. Do not knead dough too much, but rather allow it to rise for 2-3 hours.
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2
Make pastry cream by heating the milk in a saucepan together w/the vanilla bean split lengthwise. Remove from heat, cover & allow the vanilla to infuse for 20 minutes.
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3
In a mixing bowl, combine flour, sugar, rum & 2 egg yolks. Remove the vanilla bean from the saucepan & bring the milk back to a gentle boil. Gradually pour it over the flour/sugar mixture while whisking vigourously. Return mixture to the saucepan, reheat to a gentle boil (stirring freq), remove from heat & set aside.
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4
Preheat oven to 350F (180C).
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5
Roll out 2/3 of the dough to fit the base & sides of a shallow 9-in rd cake pan. Spread the filling over the dough, fold over the dough edges & brush them w/a little beaten egg yolk.
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6
Roll out the remaining dough to cover the filling completely, glaze w/beaten egg yolk & bake for 45 minutes.
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7
Allow to cool slightly, refrigerate till cold & dust w/powdered sugar prior to serving. Garnish w/red berries as desired.
