CREMA PASTICCERA Beat together yolks and sugar until slightly thickened and a light lemon color. Beat in flour and vanilla. Over medium heat, bring milk just to the boil. Let it cool for a moment, then add it to the egg mixture, whisking rapidly. Cook over low heat until the pastry cream thickens enough to coat the back of a wooden spoon. Cool. When crema pasticcera is cool, spread evenly on the bottom of the pie. Fill with whatever fresh fruits are available and glaze with an apricot jam. Melt apricot jam glaze with a little hot water. This recipe will serve 6 people.