Directions

1. Heat oven to 400 F. Spray a jellyroll pan with non-stick cooking spray. Place thawed sheets of puff pastry on a lightly floured surface side-by-side, overlapping just a bit. Press with fingertips to adhere them. Use a rolling pin and roll the combined sheets to a 18x13-inch rectangle. Carefully roll the dough around the rolling pin and transfer to the pan. Press the dough up the sides of the pan and use a fork to prick holes all over bottom of dough, but not on the sides.
2. Whisk the egg and 1 tablespoon of cream together in a small bowl. Lightly brush the egg mixture over the dough and sprinkle with 1 tablespoon sugar. Bake until lightly golden brown, 10-12 minutes. Remove from oven and allow to cool.
3. Place the peaches in a bowl with 1 tablespoon lemon juice and 1 teaspoon sugar. Toss to coat and let stand at least 5 minutes.
4. Combine the marzipan, mascarpone cheese, vanilla extract and 1/4 cup sugar in a food processor. Process until smooth.
5. Beat 1-1/2 cups heavy cream and 2 tablespoons sugar with an electric mixer on high until stiff peaks form. Gently fold mascarpone mixture into whipped cream until combined.
6. To assemble the pie spread the cream mixture over the base of pastry crust, spreading to the edges. Arrange the fruits in a single layer over the cream mixture, sprinkle with sliced almonds, lemon zest and chopped mint. Drizzle with honey.
7. Cut and serve immediately.