Let’s make the most of the last summer days and get our fill of vitamins and summer fruit.
Today, it’s our sunny pie with peaches and calisson.
Ingrédients
- 2 puff pastries
- 3 tablespoons peach jam
- 8 calissons
- 3 tablespoons cane sugar syrup
- 1 egg yolk
Ce qu’il vous faut
Réalisation
Preheat the oven to 180°C.
Roll out the first puff pastry on a baking sheet lined with baking parchment. Spread peach jam over it, leaving a 2 cm rim. Crumble the calissons over the jam. Cover with the 2nd pastry and seal the edges well. Brush egg yolk diluted in a little water over the top.
Take a bowl and place it in the middle of your pie. Press down lightly to make a round shape. Cut 16 strips from the edge to the central circle. Twist each strip twice and bake in the oven for 25 minutes.
Brush with cane sugar syrup and put back in the oven for 5 minutes for a nicely glazed effect.
Eat warm or cold.
The chef’s tip
For a perfect glaze and a pretty flaky effect, put the raw finished pie in the fridge for 15 minutes and glaze it a second time before putting it in the oven. What goes best with this pie? A scoop of yoghurt ice cream or plain cottage cheese. Replace the peach jam with apricot jam for a variation on this theme.