Preheat the oven to 200 degrees. In the bowl of a food processor, combine 1 Cup. flour, sugar, 1/2 tsp salt 115 g butter. Whisk until the state of bread crumbs. Add 2 tbsp ice water (may need a little more) and blend again until the dough start to gather into lumps. Add oats and blend again so everything is mixed. Then quickly knead the dough by hand and roll diameter shape (I have a 22 cm). Lay base boards.

Put the paper and some goods (e.g. rice or beans) and bake for 25 minutes until Golden brown. Allow it to cool.

For the cream heat milk almost to a boil. And while the milk heats, mix the 6 tbsp flour, 1/2 stack. brown sugar and a pinch of salt.

Gradually add the dry mixture to the milk, whisking continuously. When the cream starts to bubble, enter the yolks, continuously whisking. Bring to a boil and immediately remove from heat. Add 30 g butter and rose water, stir. Cover the cream and leave to cool to room temperature.

For the syrup combine 1 Cup. brown sugar and 1 Cup. water. Heat, stirring, until the sugar is dissolved, then bring to a boil and let simmer over medium heat, without disturbing, for about 30 minutes - 40. Add 3/4 tbsp of rose water and let cool.

Whisk the cooled cream and put an even layer on the base.

The cream put the peaches. Serve, pouring syrup.