I've noticed that the quality of uncooked pastry, sold in supermarkets, changes considerably from one brand to another. Some are good, while others are poor. Obviously, none of them are as good as home-made pastry, but I find it convenient to use the commercial stuff whenever I want to make a tart quickly. The other day, I noticed a new brand of pastry at the supermarket. A test, last night, revealed that it's excellent for my traditional 20-minute apple tart recipe.
The topping is simply a whipped mixture of an egg yolk and thick cream. [It's amusing to see that the color of my cooking blends in well with that of the old pine family table from our former Parisian residence at 16 rue Rambuteau.]
The only hitch is the brand-name of this new pastry:
In French, it's OK, because "crousti" evokes the English adjective "crusty", whereas "pate" is French for "pastry". But I'm incapable of glimpsing this term (on packets in my refrigerator) without imagining that I've seen the word "constipate"... which is not exactly appetizing for the name of a foodstuff.