(for the pie dough)
a pinch of salt
1 tbsp sugar
125g cold butter, cut into cubes
2 egg yolks
approx. 50g cold water
(for the rhubarb compote)
(for the pudding & decoration)
5 dl full fat milk
4 egg yolks
Start by making the pie dough. In a large bowl, stir together flour, salt and sugar. Using your fingers, rub in the cold butter until you have a sandy mixture. Add the yolk and cold water and knead shortly, just until the dough comes together. Make sure not to knead for too long, otherwise the dough might get tough. Wrap in plastic foil and chill for one hour.
Next, make the pudding. Heat milk in a saucepan until very hot, but not boiling. In a separate bowl, mix yolks, sugar and cornstarch until pale. Add a splash of milk and mix shortly. Pour egg mixture with the hot milk and turn on the heat to medium-high. Stir with a whisk until the milk has turned into a thick, glossy pudding. Set aside.
Now, make the rhubarb compote. Wash rhubarb and cut off the ends. Peel off the hard skin and cut into equal pieces. Add rhubarb along with the sugar and a tiny splash of water to a saucepan. Turn on the heat to medium and let it simmer for ten minutes, stirring every now and then to prevent it from burning at the bottom. You should end up having a smooth compote.
Preheat the oven to 180°C/350°F. Grease a round baking pan (22 cm or 9 inch) with butter and dust with flour. On a floured surface, roll out the dough to a circle that is a tiny bit larger than your baking pan. Line the pan tin with the dough, then trim and neat the edges.
In a small pan, melt 40g butter with the honey and stir to a smooth sauce.
Spread a thin layer of rhubarb compote over the bottom and pour the pudding on top. Igt’s possible that you don’t need all of the pudding. Cut the peaches in half, remove the stones and cut into fine slices. Arrange the slices of peach in a spiral shape on top of the pudding. Brush generously with the honey-butter mixture.
Bake the pie 45 minutes, or until the edges of the dough have turned golden brown.