1 puff-pastry base 1/2 l cream 5 ripe kakis 100 g apricot jam Cherries in syrup to decorate
Directions
Prepare a base of puff-pastry. Spread with cream when very cool. Peel the kakis, cut in very thin slices and lay out in rounds so that the whole dish is covered. Slightly cover the pie with apricot jam and decorate with cherries in syrup.