Easy Seasonal Stone Fruit Tart


This quick tart looks and tastes more impressive than its simple assembly and six basic ingredients would imply. Serve with yoghurt or a spoonful of ice-cream for a satisfying pudding that makes the most of the glut of wonderful late-summer stone fruit.

Serves 6


250g puff pastry
12 plums or apricots, halved and de-stoned; 6 peaches or nectarines, quartered and de-stoned
1 tablespoon marmalade
1 teaspoon cinnamon
1 tablespoon golden caster sugar
1 egg, lightly beaten


  1. Pre-heat the oven to 180C / gas mark 4. Line a baking tray with baking paper.
  2. Roll out the puff pastry to the thickness of a £1 coin. Lightly prick holes all over the base with a fork, leaving a 3cm border all around the edge.
  3. Mix the marmalade with 1 teaspoon water and brush it all over the base, again leaving the border.
  4. Arrange the fruit in rows over the base.
  5. Mix together the sugar and cinnamon, then sprinkle all over the fruit – you might not need it all.
  6. Lightly brush the pastry border with beaten egg, then bake in the oven for 15-20 minutes until the border is risen and golden, and the fruit is soft.