Puff pastry pie

Let the puff pastry thaw. With an apple-core clock house from apples and pears, fruit peel. Cut apples and pear into 8 parts each, halve parts and sprinkle with lemon juice. Cut figs into pieces, remove stiff stems. In bowl, mix sugar, custard powder, cinnamon and cardamom. Create cranberries, raisins, figs, pears and apples. Divide the fruit mixture over the bottom of the pie. Place slices of puff pastry on a floured work surface and roll into a round piece of 26 cm. Wipe the edge of the tart mold with water and place the dough over fruit. Press dough with thumb and forefinger to cut edge on edge of shape. Make an apple with a small hole in the middle of the dough. Possibly garnish with leaves, made from leftover dough.

Preheat the oven to 200 ° C. Make a small roll of aluminum foil and place it in a hole of dough as a 'chimney'. This allows water vapor to escape during baking. Cover the pie with milk and cook in the oven for approx. 40-50 min. Until golden brown and done. Serve warm, for example with whipped ice cream or whipped cream fraîche.