- one puff pastry
- four peaches
- two eggs
- seventy g caster sugar
- fifteen cl fresh cream
Preheat the oven to two hundred ten °C.
Spread the dough in a pie pan lined with parchment paper.
Prick with a fork.
Bake for fifteen minutes.
Meanwhile, whip the cream with the eggs and sugar in a bowl.
Peel and cut the peaches into slices.
Remove the dough from the oven and nicely distribute the peach slices on top.
Coat them with the egg cream.
Bake the pie for fifteen minutes.
Serve warm or cold.