Millefeuille with Mandarine and Mastic Sauce

Preheat oven at 180° C.

1.  Cut the flaky pastry into squares 10cm x 10cm.

2.  Beat the mastic in a blender with half of the sugar.

3.  Sprinkle the pieces of pastry with a little mastic and butter.

4,  Bake in the oven at a medium temperature.

5.  In the meantime, peel the fruit and cut into slices.

6.  Sauté the fruit in a frying pan with butter, add the rest of the mastic, the liqueur and the cream after 5 minutes.

7.  Shape the dessert into a millefeuille with three leaves of pastry, place some fruit slices in between and pour over the rest of the sauce.