Butter and flour a baking pan. Line with puff pastry.
1 roll Puff Pastry
Wash the fruit, peel and dice it. Put it in a boulle with sugar, juice and grated lemon peel, Cointreau, cinnamon and cornstarch. Let it macerate for 10 minutes.
2 Apples, 4 Yellow Peaches, 30 ml Cointreau, 70 g Sugar Cane, ½ tsp Cinnamon, 1 Lemon Peels, 1 tbsp Cornstarch
Put on the heat a pan with a couple of butter nuts, while filtering the fruit by setting aside the juice.
50 g Butter
Once the pan is hot, sauté the fruit. Cook for 10 minutes, over low heat.
Put the custard in the pan to form a layer about an inch thick.
200 g Custard Cream
When the fruit is ready, turn off the heat and pour the fruit juice into the pan. Stir it so that it thickens and starts to cool.
Heat the oven to 190 ºC.
Pour the cooled fruit into the pan, take the edges of the puff pastry and fold it inward.
Bake for 30 minutes.
Let the filling cool so that it becomes firm before serving.