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1
On a lightly floured surface, gently roll out and trim dough into two 9-inch squares, 1/8 inch thick, being careful not to press too hard around the edges.
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2
Cut out (and reserve) eight 1-inch-wide strips (4 from each square), 1 from each edge.
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3
Dough squares should be about 7 by 7 inches.
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4
Transfer squares to a parchment-lined baking sheet.
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5
Pierce dough squares all over with a fork.
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6
Using a pastry brush, moisten dough edges with beaten egg, being careful not to let any drip down over the cut edges.
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7
Lay reserved 1-inch strips over edges of each square, positioning them to line up exactly, overlapping at corners.
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8
Trim strips to fit, if necessary.
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9
Brush egg wash underneath each of the 4 overlapping corners to seal them together.
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10
Brush tops of strips, being careful not to let egg wash drip down sides.
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11
Refrigerate or freeze until firm, about 30 minutes.
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12
Preheat oven to 400F.
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13
Bake until well browned and puffed all over, about 15 minutes.
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14
Using an offset spatula, press down on center of crust, leaving borders puffy.
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15
Return to oven; bake 12 minutes.
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16
Transfer to a wire rack to cool.
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17
Press down again, if needed.
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18
Let cool completely.
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19
Whisk pastry cream to loosen.
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20
Using a small offset spatula, spread pastry cream over bottoms of crusts, dividing evenly.
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21
Arrange fruit as desired on top of pastry cream.
