Pate brisse with egg is a flaky crust. The unbaked shell is filled with pastry cream Normande, which is a very rich. It is prepared mostly of heavy cream and egg yolks, sugar and a tad of calvados or brandy. Sliced apples are placed on top, then dotted with butter and sugar. It is baked and then brushed with hot apricot glaze. Let it sit thirty minutes before slicing. I understand … it will be hard to wait, but oh, so worth it.